LOCATION
What country are you in? The Netherlands (EU)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 150-180 mm petty.
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Yes, prefer Western but not a hard demand.
What length of knife (blade) are you interested in (in inches or millimeters)? 150-180mm. Looking for something capable of removing silverskin.
Do you require a stainless knife? (Yes or no) Prefer stainless.
What is your absolute maximum budget for your knife? 225 euro
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.) Removing silverskin, cleaning meat, delicate work. See video below.
What knife, if any, are you replacing? I have a 165mm Munetoshi petty.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No preference.
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, multipurpose.
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.) Less height, stainless.
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 important.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Comfort is important.
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)? Important.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Should be good.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have stones.
SPECIAL REQUESTS/COMMENTS
There was an earlier post with someone looking for a similar knife but he was located in the US. Looking at eg Ryusen Blazen petty, but I only see a 150mm which may be short? Don’t have a clear handle in how long the knife should be, perhaps a shorter suji 180-200 might work too? Below is the video that turned me to finding something similar. He is using this as a multipurpose petty. I will hold on to my Munetoshi, but I’d like stainless and something less tall. More like an actual petty/suji shape. But there is no rush, the Munetoshi works good too.
https://www.instagram.com/reel/CaqyBCWlbDv/?utm_medium=copy_link
What country are you in? The Netherlands (EU)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 150-180 mm petty.
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Yes, prefer Western but not a hard demand.
What length of knife (blade) are you interested in (in inches or millimeters)? 150-180mm. Looking for something capable of removing silverskin.
Do you require a stainless knife? (Yes or no) Prefer stainless.
What is your absolute maximum budget for your knife? 225 euro
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.) Removing silverskin, cleaning meat, delicate work. See video below.
What knife, if any, are you replacing? I have a 165mm Munetoshi petty.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No preference.
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, multipurpose.
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.) Less height, stainless.
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 important.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Comfort is important.
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)? Important.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Should be good.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I have stones.
SPECIAL REQUESTS/COMMENTS
There was an earlier post with someone looking for a similar knife but he was located in the US. Looking at eg Ryusen Blazen petty, but I only see a 150mm which may be short? Don’t have a clear handle in how long the knife should be, perhaps a shorter suji 180-200 might work too? Below is the video that turned me to finding something similar. He is using this as a multipurpose petty. I will hold on to my Munetoshi, but I’d like stainless and something less tall. More like an actual petty/suji shape. But there is no rush, the Munetoshi works good too.
https://www.instagram.com/reel/CaqyBCWlbDv/?utm_medium=copy_link
. I was maybe looking for a 10 inch originally, like they have at Cooks Atelier with their over the top 230€ pricing, but yeah even better, now getting the 11 inch for 144€.
