Lift4Reach
New Member
- Joined
- Sep 5, 2016
- Messages
- 3
- Reaction score
- 0
LOCATION
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
110
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.)
Slicing vegetables, slicing meats and fish, trimming fat off meats
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
Hammer
What cutting motions do you primarily use?
Push/pull and rocking
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier knife but I can compromise
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)?
Food release and slicing
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Does not matter
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
SPECIAL REQUESTS/COMMENTS
I've looked at the Fujiwara Carbon Gyuto 240mm and i keep seeing mixed reviews on different forums and was hoping to get a couple recommendations based on my needs. Thank you.
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
110
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.)
Slicing vegetables, slicing meats and fish, trimming fat off meats
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
Hammer
What cutting motions do you primarily use?
Push/pull and rocking
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier knife but I can compromise
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)?
Food release and slicing
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Does not matter
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
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.)
SPECIAL REQUESTS/COMMENTS
I've looked at the Fujiwara Carbon Gyuto 240mm and i keep seeing mixed reviews on different forums and was hoping to get a couple recommendations based on my needs. Thank you.