Knoxxknocks
Member
Hi Guys I need your recommendation for a budget kiritsuke, I want it to not be too long so maybe 210mm max
LOCATION
What country are you in?
Taiwan
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)?
Kiritsuke preferably double beveled
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Both are okay
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm max
Do you require a stainless knife? (Yes or no)
Preferably or stainless clad
What is your absolute maximum budget for your knife?
100 USD
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?
Vegetable and boneless meat prep, dicing slicing etc
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use?
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.)
Tip slicing and up and down motion
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 go dip my toes into a kiri without spending too much money soo budget focused
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and bamboo
Do you sharpen your own knives? (Yes or no.)
Yes
LOCATION
What country are you in?
Taiwan
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)?
Kiritsuke preferably double beveled
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Both are okay
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm max
Do you require a stainless knife? (Yes or no)
Preferably or stainless clad
What is your absolute maximum budget for your knife?
100 USD
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?
Vegetable and boneless meat prep, dicing slicing etc
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use?
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.)
Tip slicing and up and down motion
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 go dip my toes into a kiri without spending too much money soo budget focused
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and bamboo
Do you sharpen your own knives? (Yes or no.)
Yes
