jbuchan359
Member
- Joined
- Dec 2, 2016
- Messages
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Hi there,
As per the title suggests, I am hoping for some advice on which Gyuto would best suit my needs. I'm new to the knife enthusiast scene and would appreciate your help in choosing the appropriate knife.
Below is the questionnaire:
LOCATION
What country are you in? Scotland / United kingdom
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'm open to both.
What length of knife (blade) are you interested in (in inches or millimeters)? 210-240mm
Do you require a stainless knife? (Yes or no) From what I gather, stainless is the maintenance free option which would be handy, but I'm sure you guys could persuade me otherwise!
What is your absolute maximum budget for your knife? £150-250. However, I was hoping to get another knife that would be suitable for vegtable prep within that budget
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.) General home cooking: varying meats, vegtables and fruit (chopping, slicing and dicing).
What knife, if any, are you replacing? A very cheap set of knives acquired on amazon. I'll say no more!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Incorrectly, but I'm trying to adapt to a 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.) rock, slice
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.) sharper profile and longer lasting edge
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)? Asthetics are a 'nice to have' and are not essential, but I like the damascus / hammered look.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? The knives I currently use are quite light, so probably best to stick with I am already accustomed to
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)? Better overall ability
Edge Retention (i.e., length of time you want the edge to last without sharpening)? atleast a couple of meal preps
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes, wooden
Do you sharpen your own knives? (Yes or no.) at the moment, I only use a honing rod
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I am interested
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Given time and funds, I would buy the appropriate kit
_________________________________________________________________
I'll list the knives I've been looking at:
- Miyabi 6000mct
- Shun premier
- Wusthof Ikon
- Yu Kurosaki Megumi
- Sakai Takayuki Moonlit Wave
- Takumi Ikeda Suminagashi Gyuto
I look forward to your responses!
Thanks,
Jordan
As per the title suggests, I am hoping for some advice on which Gyuto would best suit my needs. I'm new to the knife enthusiast scene and would appreciate your help in choosing the appropriate knife.
Below is the questionnaire:
LOCATION
What country are you in? Scotland / United kingdom
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'm open to both.
What length of knife (blade) are you interested in (in inches or millimeters)? 210-240mm
Do you require a stainless knife? (Yes or no) From what I gather, stainless is the maintenance free option which would be handy, but I'm sure you guys could persuade me otherwise!
What is your absolute maximum budget for your knife? £150-250. However, I was hoping to get another knife that would be suitable for vegtable prep within that budget
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.) General home cooking: varying meats, vegtables and fruit (chopping, slicing and dicing).
What knife, if any, are you replacing? A very cheap set of knives acquired on amazon. I'll say no more!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Incorrectly, but I'm trying to adapt to a 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.) rock, slice
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.) sharper profile and longer lasting edge
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)? Asthetics are a 'nice to have' and are not essential, but I like the damascus / hammered look.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? The knives I currently use are quite light, so probably best to stick with I am already accustomed to
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)? Better overall ability
Edge Retention (i.e., length of time you want the edge to last without sharpening)? atleast a couple of meal preps
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes, wooden
Do you sharpen your own knives? (Yes or no.) at the moment, I only use a honing rod
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I am interested
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Given time and funds, I would buy the appropriate kit
_________________________________________________________________
I'll list the knives I've been looking at:
- Miyabi 6000mct
- Shun premier
- Wusthof Ikon
- Yu Kurosaki Megumi
- Sakai Takayuki Moonlit Wave
- Takumi Ikeda Suminagashi Gyuto
I look forward to your responses!
Thanks,
Jordan