What would you recommend for another workhorse knife? I've been using a Kochi Migaki 210mm for the past year. I have an itch to try something new.
I'm looking at the Gesshin Stainless 210mm from JKI, Watanabe 210mm, Toyama 210mm
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Prefer stainless or low maintenance, this will be used as a workhorse with tons of use and left out
What is your absolute maximum budget for your knife?
$300usd
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 vegetables, meats
What knife, if any, are you replacing?
Kochi Migaki 210mm
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.)
Slicing, 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.)
Edge retention, a bit taller maybe, thinner
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)?
Stainless or very low maintenance, maybe light colour wood round handle but not fussy
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I don't like too light a knife,
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)?
Smoother push cutting, slicing motion, less wedging, better food release, less reactivity with food, easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer is better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Walnut cutting board
Do you sharpen your own knives? (Yes or no.)
Yes I use mostly Gesshin 2000 but I have a Gesshin synthetic natural too
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I'm looking at the Gesshin Stainless 210mm from JKI, Watanabe 210mm, Toyama 210mm
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Prefer stainless or low maintenance, this will be used as a workhorse with tons of use and left out
What is your absolute maximum budget for your knife?
$300usd
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 vegetables, meats
What knife, if any, are you replacing?
Kochi Migaki 210mm
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.)
Slicing, 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.)
Edge retention, a bit taller maybe, thinner
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)?
Stainless or very low maintenance, maybe light colour wood round handle but not fussy
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I don't like too light a knife,
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)?
Smoother push cutting, slicing motion, less wedging, better food release, less reactivity with food, easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer is better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Walnut cutting board
Do you sharpen your own knives? (Yes or no.)
Yes I use mostly Gesshin 2000 but I have a Gesshin synthetic natural too
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
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