LOCATION
What country are you in?
USA
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)?
Gyuto.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa, but not completely opposed to a Western.
What length of knife (blade) are you interested in (in inches or millimeters)?
240 x 55+
Do you require a stainless knife? (Yes or no)
Not required but not opposed.
What is your absolute maximum budget for your knife?
$500-800
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Daily home use.
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 common kitchen knife tasks except deboning and filleting fish. I.e. Chop, slice & dice Veg, slicing and cutting bonless meats both cooked and raw.
What knife, if any, are you replacing?
Bob Kramer Zwilling 8" Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip mostly.
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.)
I really use various cutting techniques depending on what I am cutting. I draw or slice proteins, rock, chop and push cut fruits and veg.
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
- Ease of Use
- Improved Performance (more cutting or slicing through and not as much chopping wood. A cleaner more defined cut.)
-Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Maple wood (not end grain)
Do you sharpen your own knives? (Yes or no.)
I do but not with whetstones. I use a KME system.
If not, are you interested in learning how to sharpen your knives?
ABSOLUTELY!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes and I believe I have found my first set from Japanese Knife Imports. I have been watching through their You Tube Videos.
SPECIAL REQUESTS/COMMENTS:
I have been learning and exploring the world of Japanese knives for a couple months now and I just picked up my first (Wat 180 pro Nakiri). A totally different feel from the knives I have now. Exceptionally light and very forward weighted. It will take some getting used to for sure but I am confident it will be worth it.
Now looking for Gyuto. I have some prefered specs but given my novice experience level I am certainly open to an education.
My current ideal specs:
- 240mm x 55+mm
- Super blue, blue #1 or white #2
- Still undecided on clad material
- Cosmetically I also like the look of a defined clad line
- I prefer a dark ebony or burnt chestnut type handle but of couse that is purley cosmetic.
- Also, I wouldnt mind a k-tip but maybe I will save that for another small knife around the 200-210 length.
I have been eye balling:
Takada No Hamono
Shuji Toyama
And a member here turned me on to:
Yoshikane
TF Maboroshi
And
Dena
Thanks in advance for any advise. I am certainly herw to learn.
What country are you in?
USA
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)?
Gyuto.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa, but not completely opposed to a Western.
What length of knife (blade) are you interested in (in inches or millimeters)?
240 x 55+
Do you require a stainless knife? (Yes or no)
Not required but not opposed.
What is your absolute maximum budget for your knife?
$500-800
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Daily home use.
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 common kitchen knife tasks except deboning and filleting fish. I.e. Chop, slice & dice Veg, slicing and cutting bonless meats both cooked and raw.
What knife, if any, are you replacing?
Bob Kramer Zwilling 8" Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip mostly.
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.)
I really use various cutting techniques depending on what I am cutting. I draw or slice proteins, rock, chop and push cut fruits and veg.
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
- Ease of Use
- Improved Performance (more cutting or slicing through and not as much chopping wood. A cleaner more defined cut.)
-Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Maple wood (not end grain)
Do you sharpen your own knives? (Yes or no.)
I do but not with whetstones. I use a KME system.
If not, are you interested in learning how to sharpen your knives?
ABSOLUTELY!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes and I believe I have found my first set from Japanese Knife Imports. I have been watching through their You Tube Videos.
SPECIAL REQUESTS/COMMENTS:
I have been learning and exploring the world of Japanese knives for a couple months now and I just picked up my first (Wat 180 pro Nakiri). A totally different feel from the knives I have now. Exceptionally light and very forward weighted. It will take some getting used to for sure but I am confident it will be worth it.
Now looking for Gyuto. I have some prefered specs but given my novice experience level I am certainly open to an education.
My current ideal specs:
- 240mm x 55+mm
- Super blue, blue #1 or white #2
- Still undecided on clad material
- Cosmetically I also like the look of a defined clad line
- I prefer a dark ebony or burnt chestnut type handle but of couse that is purley cosmetic.
- Also, I wouldnt mind a k-tip but maybe I will save that for another small knife around the 200-210 length.
I have been eye balling:
Takada No Hamono
Shuji Toyama
And a member here turned me on to:
Yoshikane
TF Maboroshi
And
Dena
Thanks in advance for any advise. I am certainly herw to learn.
