Hi all,
I've been using a Global G-2 for a few years, and while I'm generally happy with it, I'm going to be splitting time between two locations for a while, so I have (get) to buy another knife. Just for the sake of variety I want something different. I was considering getting a Korin Suisin High Carbon Steel Gyutou, but I need a non-handed knife, since I'm a righty and the girlfriend is a lefty, and I don't want to get a knife that she can't also use. What do you guys recommend?
Thanks!
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)?
chef's knife
Are you right or left handed?
right, but I would strongly prefer a non-handed knife
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not a strong preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
8-10 inches
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
All tasks with vegetables and slicing meats.
What knife, if any, are you replacing?
Global G-2
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.)
mostly rocking, some pushing/chopping
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.)
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)?
not especially important to me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
similar to the Global would be nice in terms of weight/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)?
would prefer the ability to use the knife right out of the box; smoother rock chopping, less wedging and better food release would all be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
would like better edge retention than with the Global.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood (maple)
Do you sharpen your own knives? (Yes or no.)
no
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
maybe
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
no
I've been using a Global G-2 for a few years, and while I'm generally happy with it, I'm going to be splitting time between two locations for a while, so I have (get) to buy another knife. Just for the sake of variety I want something different. I was considering getting a Korin Suisin High Carbon Steel Gyutou, but I need a non-handed knife, since I'm a righty and the girlfriend is a lefty, and I don't want to get a knife that she can't also use. What do you guys recommend?
Thanks!
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)?
chef's knife
Are you right or left handed?
right, but I would strongly prefer a non-handed knife
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not a strong preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
8-10 inches
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
All tasks with vegetables and slicing meats.
What knife, if any, are you replacing?
Global G-2
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.)
mostly rocking, some pushing/chopping
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.)
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)?
not especially important to me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
similar to the Global would be nice in terms of weight/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)?
would prefer the ability to use the knife right out of the box; smoother rock chopping, less wedging and better food release would all be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
would like better edge retention than with the Global.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood (maple)
Do you sharpen your own knives? (Yes or no.)
no
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
maybe
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
no
