LOCATION
What country are you in?
USA
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?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
220-240
Do you require a stainless knife? (Yes or no)
No (Though the right ginsan or other stainless could possibly sway me)
What is your absolute maximum budget for your knife?
Ideally, $500 or less. Will go higher if I find the right knife. Will also go lower if I need to settle to get a feel for full carbon before investing further.
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.)
Slicing meats and veggies, chopping, dicing, mincing. Nothing with bones.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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 & pull with limited rocking (mostly for mincing herbs)
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.)
Performance - My daily driver is a Martell 220 CPM-154 and I love it. It does most everything well but I'm looking for a change up from time to time and would like to try a carbon blade. To that end, I would like something that is thin behind the edge and has the ability to handle some tip work from time to time for shallots, garlic, etc. So I'm thinking something with a good distal taper. I'm looking for limited wedging and good food release as well. My first j-knife was a Shibata AS 240. I loved the performance but I have gone through Shibata 210s and 240s in both AS and R2 and just don't feel completely comfortable with either profile. They're either too small or too long. But every time I cut into a potato with one I smile. I'm not necessarily looking for another laser. In fact, I'm mostly looking at mid weights to WH knives. I just hoping (maybe naively) for similar food entry as the Shibata. My only experience with a full carbon blade was a 52100 and I had no issues with it fwiw.
Function comes first but I do appreciate a high-level of fit and finish. A rounded, or at least eased, spine and choil are almost a must. I'm not currently concerned with ornate handles if the blade isn't the right fit.
Balance - I think I prefer a balance point at the pinch grip or slightly blade forward if necessary. I'm still learning what my preferences are.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention is good but I'm willing to sacrifice it to some degree for performance. The goal with this knife is to move to the next level of appreciation and that includes sharpening.
To give you an idea of where I'm currently at, I have been considering:
Y. Ikeda Suminagashi (Because of geometry, not the suminagashi. I'm also looking at the taller blue #1 san mai in the BST)
Shigehiro Gyuto 240mm (prefer the blade profile on this one maybe most of all but wonder about the thicker grind at the tip)
Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto (210mm to 300mm, 4 sizes) (and also a Mizuno Tanrenjo honyaki in the BST)
Hitohira Kikuchiyo Kyuzo Blue #2 Kasumi Gyuto 240mm (this one is a bit of a mystery but I like the profile)
And also this outlier (maybe just because of price) - Jikko White No. 2 Gyuto Chef's Knife, Ebony Handle with Saya, 9.4" | Cutlery and More
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (walnut end grain)
Do you sharpen your own knives? (Yes or no.)
I'm learning.
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
What country are you in?
USA
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?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
220-240
Do you require a stainless knife? (Yes or no)
No (Though the right ginsan or other stainless could possibly sway me)
What is your absolute maximum budget for your knife?
Ideally, $500 or less. Will go higher if I find the right knife. Will also go lower if I need to settle to get a feel for full carbon before investing further.
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.)
Slicing meats and veggies, chopping, dicing, mincing. Nothing with bones.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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 & pull with limited rocking (mostly for mincing herbs)
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.)
Performance - My daily driver is a Martell 220 CPM-154 and I love it. It does most everything well but I'm looking for a change up from time to time and would like to try a carbon blade. To that end, I would like something that is thin behind the edge and has the ability to handle some tip work from time to time for shallots, garlic, etc. So I'm thinking something with a good distal taper. I'm looking for limited wedging and good food release as well. My first j-knife was a Shibata AS 240. I loved the performance but I have gone through Shibata 210s and 240s in both AS and R2 and just don't feel completely comfortable with either profile. They're either too small or too long. But every time I cut into a potato with one I smile. I'm not necessarily looking for another laser. In fact, I'm mostly looking at mid weights to WH knives. I just hoping (maybe naively) for similar food entry as the Shibata. My only experience with a full carbon blade was a 52100 and I had no issues with it fwiw.
Function comes first but I do appreciate a high-level of fit and finish. A rounded, or at least eased, spine and choil are almost a must. I'm not currently concerned with ornate handles if the blade isn't the right fit.
Balance - I think I prefer a balance point at the pinch grip or slightly blade forward if necessary. I'm still learning what my preferences are.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention is good but I'm willing to sacrifice it to some degree for performance. The goal with this knife is to move to the next level of appreciation and that includes sharpening.
To give you an idea of where I'm currently at, I have been considering:
Y. Ikeda Suminagashi (Because of geometry, not the suminagashi. I'm also looking at the taller blue #1 san mai in the BST)
Shigehiro Gyuto 240mm (prefer the blade profile on this one maybe most of all but wonder about the thicker grind at the tip)
Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto (210mm to 300mm, 4 sizes) (and also a Mizuno Tanrenjo honyaki in the BST)
Hitohira Kikuchiyo Kyuzo Blue #2 Kasumi Gyuto 240mm (this one is a bit of a mystery but I like the profile)
And also this outlier (maybe just because of price) - Jikko White No. 2 Gyuto Chef's Knife, Ebony Handle with Saya, 9.4" | Cutlery and More
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (walnut end grain)
Do you sharpen your own knives? (Yes or no.)
I'm learning.
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
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