Xunzi
Well-Known Member
LOCATION
What country are you in?
UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
170 give or take
Do you require a stainless knife? (Yes or no)
No, looking for Carbon
What is your absolute maximum budget for your knife?
$500
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.)
Everything veggie, save for tough veggies like roots, i.e. its primarily for butter-slicing through tomatoes, cucumber - incision cuts to softer veggies with high precision.
What knife, if any, are you replacing?
Bunka
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.)
Push-pull, i.e get the initial cut on a push motion, finish through on a pull 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.)
Carbon steel, hammered finish. HRC preferable in the 63-66 range. Top-of-the-line within a $500 budget. No ferrule a plus. Oak handle a plus. But the latter two are not crucial as can be replaced.
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)?
See above
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
See above
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)?
See above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
See above
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki and Asahi
Do you sharpen your own knives? (Yes or no.)
No (in due time, in due time...)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Definitely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
In due time, in due time...
SPECIAL REQUESTS/COMMENTS
What country are you in?
UK
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
170 give or take
Do you require a stainless knife? (Yes or no)
No, looking for Carbon
What is your absolute maximum budget for your knife?
$500
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.)
Everything veggie, save for tough veggies like roots, i.e. its primarily for butter-slicing through tomatoes, cucumber - incision cuts to softer veggies with high precision.
What knife, if any, are you replacing?
Bunka
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.)
Push-pull, i.e get the initial cut on a push motion, finish through on a pull 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.)
Carbon steel, hammered finish. HRC preferable in the 63-66 range. Top-of-the-line within a $500 budget. No ferrule a plus. Oak handle a plus. But the latter two are not crucial as can be replaced.
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)?
See above
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
See above
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)?
See above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
See above
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki and Asahi
Do you sharpen your own knives? (Yes or no.)
No (in due time, in due time...)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Definitely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
In due time, in due time...
SPECIAL REQUESTS/COMMENTS
