willyum
Member
I am on a search to find a chef/gyuto for my wife for our upcoming anniversary and was hoping to employ the collective forum to help find something memorable
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Left handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
My wife likes the handle on a Shun Fuji. I'd assume she would also like an octagonal handle. She does not like D shaped handles because she's left handed.
What length of knife (blade) are you interested in (in inches or millimeters)?
Appropriately 8inches
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$600
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.)
Chopping, slicing and mincing vegetables. Would not be used for breaking down chicken or other meat. Maybe some light trimming of fat from meat. Honestly, it may take crust off a few pb and js.
What knife, if any, are you replacing?
Cheap stuff
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip, pointed finger
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.)
Unsure how much of a rocking technique my wife uses but I mainly use a push cut
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.
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)?
Aesthetically pleasing, stain resistant. Finish is not a huge determining factor but would like if food was less likely to stick to the blade.
Would prefer if made by an esteemed knife maker
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife with good balance
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)?
Easier to slice through vegetables
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
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.)
Not really, would likely hire someone
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No.
thank you all in advance
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Left handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
My wife likes the handle on a Shun Fuji. I'd assume she would also like an octagonal handle. She does not like D shaped handles because she's left handed.
What length of knife (blade) are you interested in (in inches or millimeters)?
Appropriately 8inches
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$600
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.)
Chopping, slicing and mincing vegetables. Would not be used for breaking down chicken or other meat. Maybe some light trimming of fat from meat. Honestly, it may take crust off a few pb and js.
What knife, if any, are you replacing?
Cheap stuff
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip, pointed finger
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.)
Unsure how much of a rocking technique my wife uses but I mainly use a push cut
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.
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)?
Aesthetically pleasing, stain resistant. Finish is not a huge determining factor but would like if food was less likely to stick to the blade.
Would prefer if made by an esteemed knife maker
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife with good balance
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)?
Easier to slice through vegetables
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
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.)
Not really, would likely hire someone
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No.
thank you all in advance
