LOCATION
What country are you in? Spain
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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? I have not used any japanese handle, so I think that western handle is better for me. Anyway I am not closed to japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 18-21 cm
Do you require a stainless knife? (Yes or no) No. In fact I look for a carbon steel. Maybe with stainless cladding.
What is your absolute maximum budget for your knife? Preferably no more than 100€
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Just 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.) General use. I don't rock or chop the food, usually I slice. I wouldn't cut bones and I would avoid using this knife to cut pieces with bones, so I don't expect this risk of damage for the knife.
What knife, if any, are you replacing? I am not going to replace other knife, but my other knives are western chef's knives and gyutos.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinchgrip
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 and mincing.
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.) I just want to try a carbon knife.
Better aesthetics. Not a main factor
Comfort. Not a main factor, I won't cut for long periods of time.
Ease of Use and Care. This could be important because this would be my first carbon knife.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not a main factor, I won't cut for long periods of time.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I have synthetic and end grain boards. Even composite boards (Epicurean)
Do you sharpen your own knives? (Yes or no.) Yes, I sharpen my knives, but I still must improve my sharpening skill.
If not, are you interested in learning how to sharpen your knives? -
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have already sharpening stones.
SPECIAL REQUESTS/COMMENTS
The reason for buying this knife is trying some carbon knife. I feel curiosity about how this steel fells, sharpen, etc. compared to stainless steel.
What country are you in? Spain
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s 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? I have not used any japanese handle, so I think that western handle is better for me. Anyway I am not closed to japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 18-21 cm
Do you require a stainless knife? (Yes or no) No. In fact I look for a carbon steel. Maybe with stainless cladding.
What is your absolute maximum budget for your knife? Preferably no more than 100€
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Just 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.) General use. I don't rock or chop the food, usually I slice. I wouldn't cut bones and I would avoid using this knife to cut pieces with bones, so I don't expect this risk of damage for the knife.
What knife, if any, are you replacing? I am not going to replace other knife, but my other knives are western chef's knives and gyutos.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinchgrip
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 and mincing.
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.) I just want to try a carbon knife.
Better aesthetics. Not a main factor
Comfort. Not a main factor, I won't cut for long periods of time.
Ease of Use and Care. This could be important because this would be my first carbon knife.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not a main factor, I won't cut for long periods of time.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I have synthetic and end grain boards. Even composite boards (Epicurean)
Do you sharpen your own knives? (Yes or no.) Yes, I sharpen my knives, but I still must improve my sharpening skill.
If not, are you interested in learning how to sharpen your knives? -
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have already sharpening stones.
SPECIAL REQUESTS/COMMENTS
The reason for buying this knife is trying some carbon knife. I feel curiosity about how this steel fells, sharpen, etc. compared to stainless steel.
