LOCATION
What country are you in?
Europe, but travel frequently to the US.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
A gyuto. I'd like one with some belly (e.g., the yoshikane skd looks like too flat of a profile). I'm looking for something laser-ish, but not too delicate or super thin. So a heavier laser or light midweight.
Are you right or left handed?
Left.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm.
Do you require a stainless knife? (Yes or no)
I would prefer at least a semi-stainless cladding.
What is your absolute maximum budget for your knife?
$300. I could go further up, but I'd prefer not to.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
All-purpose. I wouldn't use it for bones.
What knife, if any, are you replacing?
None.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, rock chop, slice. I learned to rock chop, but am going to try to unlearn it, or at least rely on it less.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Decent food release. I'm looking for a slightly more substantial laser or a lightweight midweight. It seems like the Konosuke HD2 would be a fit for what I'm looking for, but reports of it being overpriced (at $350) have me wondering if there's something better in a similar price range.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Don't really like the damascus look. Aside from that, no strong preferences.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing specific here, just that it's comfortable to use.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Less wedging and good food release. Not being too reactive, hence looking for a semi-stainless or stainless blade.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
For home use, I wouldn't want to have to sharpen too often (so not more than once every few weeks). Good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I have ordered a shapton 1000 stone.
SPECIAL REQUESTS/COMMENTS
What country are you in?
Europe, but travel frequently to the US.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
A gyuto. I'd like one with some belly (e.g., the yoshikane skd looks like too flat of a profile). I'm looking for something laser-ish, but not too delicate or super thin. So a heavier laser or light midweight.
Are you right or left handed?
Left.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm.
Do you require a stainless knife? (Yes or no)
I would prefer at least a semi-stainless cladding.
What is your absolute maximum budget for your knife?
$300. I could go further up, but I'd prefer not to.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
All-purpose. I wouldn't use it for bones.
What knife, if any, are you replacing?
None.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, rock chop, slice. I learned to rock chop, but am going to try to unlearn it, or at least rely on it less.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Decent food release. I'm looking for a slightly more substantial laser or a lightweight midweight. It seems like the Konosuke HD2 would be a fit for what I'm looking for, but reports of it being overpriced (at $350) have me wondering if there's something better in a similar price range.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Don't really like the damascus look. Aside from that, no strong preferences.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing specific here, just that it's comfortable to use.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Less wedging and good food release. Not being too reactive, hence looking for a semi-stainless or stainless blade.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
For home use, I wouldn't want to have to sharpen too often (so not more than once every few weeks). Good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber.
Do you sharpen your own knives? (Yes or no.)
No.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I have ordered a shapton 1000 stone.
SPECIAL REQUESTS/COMMENTS
