Spadazzo88
Well-Known Member
Hi all. This is my first tread here.
I would like to buy my first knife a Japanese one.
I have my right hand with half thumb amputated so I need suggestion for a chef/santoku knife that is comfortable tu pich with half thumb and not with a classic hand
LOCATION
What country are you in?
Italy
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)?
I would like a chef or santoku
Are you right or left handed?
Right handed with the problem above
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
The most comfortable for my problem
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 180/210 I think
Do you require a stainless knife? (Yes or no)
I prefer stainless for my first knife. Less care
What is your absolute maximum budget for your knife?
Around 150 euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
I use it only 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.)
Will be my only knife at the beginning so vegetables and sometimes meat
What knife, if any, are you replacing? Kai wasabi chef 15cm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch I can do pretty good but not super stable. Hammer ok
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.)
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.)
Good sharpness and edge retention. I sharpen knife myself
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)?
I love a really good looking knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Should be possible to pich grip it with an half thumb in the hand
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)?
As above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I love sharpening but not every day
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have bamboo board for now
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Think about my health conditions and the shop must be in Europe.
I would like to buy my first knife a Japanese one.
I have my right hand with half thumb amputated so I need suggestion for a chef/santoku knife that is comfortable tu pich with half thumb and not with a classic hand
LOCATION
What country are you in?
Italy
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)?
I would like a chef or santoku
Are you right or left handed?
Right handed with the problem above
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
The most comfortable for my problem
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 180/210 I think
Do you require a stainless knife? (Yes or no)
I prefer stainless for my first knife. Less care
What is your absolute maximum budget for your knife?
Around 150 euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
I use it only 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.)
Will be my only knife at the beginning so vegetables and sometimes meat
What knife, if any, are you replacing? Kai wasabi chef 15cm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch I can do pretty good but not super stable. Hammer ok
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.)
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.)
Good sharpness and edge retention. I sharpen knife myself
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)?
I love a really good looking knife
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Should be possible to pich grip it with an half thumb in the hand
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)?
As above
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I love sharpening but not every day
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have bamboo board for now
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Think about my health conditions and the shop must be in Europe.