jtlove
Member
I am a new member trying to move up from he German and French knives I have been using for the last 30 years. I was gifted a Western Handled Japanese Santuko that I sort of like but not as much as a Chef's Knife. I have been looking at Korin, Japanese Knife Imports, the Knife Merchant and Cutlery and More. I initially thought about a Zwilling Kramer but I have sort of moved on from that since I have read about fit and finish issues. It is easy to fall down a Rabbit Hole .
LOCATION
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)?
Wa-Gyuto
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Been using Western handles all my life. I would like to try a Octagon or D handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240 mm. I mainly use a 8 inch Chef knife now. I have a 10 inch Wusthof that I rarely use but I would like something in between.
Do you require a stainless knife? (Yes or no)
No. I am open to carbon or SS.
What is your absolute maximum budget for your knife?
Possibly $300 but I would like to try and keep it under $250 including shipping.
KNIFE USE
At home and at the fire station where I work.. Usually cook 4-5 nights a week.
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.)
Slicing/chopping vegetables, breaking down poultry, trimming meat
What knife, if any, are you replacing?
German and French Chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Usually 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.)
Historically I rock but I am trying to learn the push.
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 appearance and lighter weight. Sharper and easier to slice vegetables
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood and Bamboo
Do you sharpen your own knives? (Yes or no.)
Yes, I bought a inexpensive kit and I have been practicing for a few months.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I would like to upgrade my kit in the future.
LOCATION
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)?
Wa-Gyuto
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Been using Western handles all my life. I would like to try a Octagon or D handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240 mm. I mainly use a 8 inch Chef knife now. I have a 10 inch Wusthof that I rarely use but I would like something in between.
Do you require a stainless knife? (Yes or no)
No. I am open to carbon or SS.
What is your absolute maximum budget for your knife?
Possibly $300 but I would like to try and keep it under $250 including shipping.
KNIFE USE
At home and at the fire station where I work.. Usually cook 4-5 nights a week.
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.)
Slicing/chopping vegetables, breaking down poultry, trimming meat
What knife, if any, are you replacing?
German and French Chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Usually 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.)
Historically I rock but I am trying to learn the push.
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 appearance and lighter weight. Sharper and easier to slice vegetables
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood and Bamboo
Do you sharpen your own knives? (Yes or no.)
Yes, I bought a inexpensive kit and I have been practicing for a few months.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I would like to upgrade my kit in the future.