DanHumphrey
Senior Member
- Joined
- Feb 26, 2016
- Messages
- 679
- Reaction score
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So after seeing the girlfriend/ wife-to-be hack through yet another spaghetti squash with her 170mm Takamura santoku, I finally got her to agree she would use a big ol' suji if I got her one that was at least as long as the squashes (which would be at least 10"). This means I want a suji (or, I suppose, maybe gyuto) that's close to 11" long for the purpose. And I wouldn't count on her treating it the way I or you guys would, so it might not be horrible if it was a slightly softer steel than usual for this crowd. And would stand up to her using it and setting it aside wet and dirty for a while before I realize it needs washing (I did finally get her to stop just soaking knives after she's done). No real budget as such, but this doesn't need to be fancy. She likes the cocobolo-handled Hattori FH, but could go for a Misono or somesuch that I'd probaby get rehandled with a suitable brown wood.
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)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm, actual edge length
Do you require a stainless knife? (Yes or no)
Probably
What is your absolute maximum budget for your knife?
Eh... not a ton. $300? I can't say there's a hard maximum, but nothing too fancy.
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.)
Squash
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
The wifey (to be in four days) will use hammer with it, I guarantee.
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 open squashes.
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.)
Be as long as a squash.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not horribly concerned with retention, as it will be used rarely.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo, end-grain after we move.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already set. And getting more.
SPECIAL REQUESTS/COMMENTS
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)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm, actual edge length
Do you require a stainless knife? (Yes or no)
Probably
What is your absolute maximum budget for your knife?
Eh... not a ton. $300? I can't say there's a hard maximum, but nothing too fancy.
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.)
Squash
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
The wifey (to be in four days) will use hammer with it, I guarantee.
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 open squashes.
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.)
Be as long as a squash.
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not horribly concerned with retention, as it will be used rarely.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo, end-grain after we move.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already set. And getting more.
SPECIAL REQUESTS/COMMENTS