Hey all, first let me apologize if this is not posted correctly. I am legally blind and posting on forums is very difficult. I haven't posted here in quite some time and I'm in need of some input on purchasing a new knife. Dave Martell and Stefan have helped me out previously with a new handle and some sharpening on a gyuto I purchased a few years ago so I'm sure you guys will give me sound advice. Anyway...
I just ordered some custom made cutting boards (a large one in a walnut and maple and a small one with a Cubs logo in the center in maple, walnut and cherry (Don't give me any bad advice if you're a cardinals fan
)
So, I figured since I was getting some new boards, I needed a new blade to play around on them with. I've been wanting to try a nakiri or a bunka for awhile (with a preference towards a bunka for the tip, but there seem to be more nakiri options). There are just so many makers and options that it's getting pretty overwhelming for me to research and very tediously slow with my vision. I thought I had decided on a takeda nas bunka, but then of course started seeing opinions that the quality of his knives has dropped from what I remember from several years ago where I remember him having nice thin functional blades (which sounded like what I need in a nakiri or bunka). So, now I'm not sure what my best option would be. I really want something with that "rustic" look but if possible, still clad in stainless (core can still be high carbon). Being blind, I don't sharpen my own knives so edge retention between sharpenings is a big factor for me, but I don't want the knife to be so hard that it's chippy. There are some newer steels (to me) such as hap40 srs15, etc that I know nothing about. Would these be good options or would I be better with something more like the AS that takeda uses? My primary goal for the knife is veg prep with maybe a little boneless protein trimming/carving (ie slicing up a chicken breast or what not). So, I'm thinking a thin blade to minimize wedging, etc and maybe a little taller blade because I do like to scoop up my veggies with my blade. Food release would be on the priority list too.
My budget is $300 but can maybe stretch it a little (would prefer not) for the right knife. So, what ideas do you guys have? Thanks!
LOCATION
USA
KNIFE TYPE
Nakiri or Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Octagonal Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm -ish
Do you require a stainless knife? (Yes or no)
Not required, but would prefer stainless cladding (core can be either)
What is your absolute maximum budget for your knife?
$350
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.)
Chopping/slicing veggies as well as slicing small protein portions
What knife, if any, are you replacing?
n/a
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I tend to use 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.)
I match my knife to the job. This knife would be for chopping, push cutting and slicing...maybe a little rock chopping if the particular blade happned to be capable of the task...if not then, no biggie.
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)?
Something with some rustic character (no high polished knives). KU finish, hammered (or both), some damascus is ok, other interesting finishes could be considered. No preference on wood type, but prefer darker woods if possible (not necessary), octagonal handle preferred
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
As long as the balance is fairly centered I'm good. Maybe a little blade heavy is ok since I'll be chopping. Rounded spine/choil would be nice but not necessary.
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)?
Being sharp out of the box (or sharpened by seller) is highly preferred.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as I can without giving up too much blade performance or having issues with chipping (considering the cutting motions I'll be using for the knife)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
It will be completely on end grain walnut, maple, or cherry woods
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, if you can find a way for me to do it blind without ruining my knifes lol
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Probably Not
I just ordered some custom made cutting boards (a large one in a walnut and maple and a small one with a Cubs logo in the center in maple, walnut and cherry (Don't give me any bad advice if you're a cardinals fan
)So, I figured since I was getting some new boards, I needed a new blade to play around on them with. I've been wanting to try a nakiri or a bunka for awhile (with a preference towards a bunka for the tip, but there seem to be more nakiri options). There are just so many makers and options that it's getting pretty overwhelming for me to research and very tediously slow with my vision. I thought I had decided on a takeda nas bunka, but then of course started seeing opinions that the quality of his knives has dropped from what I remember from several years ago where I remember him having nice thin functional blades (which sounded like what I need in a nakiri or bunka). So, now I'm not sure what my best option would be. I really want something with that "rustic" look but if possible, still clad in stainless (core can still be high carbon). Being blind, I don't sharpen my own knives so edge retention between sharpenings is a big factor for me, but I don't want the knife to be so hard that it's chippy. There are some newer steels (to me) such as hap40 srs15, etc that I know nothing about. Would these be good options or would I be better with something more like the AS that takeda uses? My primary goal for the knife is veg prep with maybe a little boneless protein trimming/carving (ie slicing up a chicken breast or what not). So, I'm thinking a thin blade to minimize wedging, etc and maybe a little taller blade because I do like to scoop up my veggies with my blade. Food release would be on the priority list too.
My budget is $300 but can maybe stretch it a little (would prefer not) for the right knife. So, what ideas do you guys have? Thanks!
LOCATION
USA
KNIFE TYPE
Nakiri or Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Octagonal Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm -ish
Do you require a stainless knife? (Yes or no)
Not required, but would prefer stainless cladding (core can be either)
What is your absolute maximum budget for your knife?
$350
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.)
Chopping/slicing veggies as well as slicing small protein portions
What knife, if any, are you replacing?
n/a
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I tend to use 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.)
I match my knife to the job. This knife would be for chopping, push cutting and slicing...maybe a little rock chopping if the particular blade happned to be capable of the task...if not then, no biggie.
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)?
Something with some rustic character (no high polished knives). KU finish, hammered (or both), some damascus is ok, other interesting finishes could be considered. No preference on wood type, but prefer darker woods if possible (not necessary), octagonal handle preferred
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
As long as the balance is fairly centered I'm good. Maybe a little blade heavy is ok since I'll be chopping. Rounded spine/choil would be nice but not necessary.
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)?
Being sharp out of the box (or sharpened by seller) is highly preferred.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as I can without giving up too much blade performance or having issues with chipping (considering the cutting motions I'll be using for the knife)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
It will be completely on end grain walnut, maple, or cherry woods
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, if you can find a way for me to do it blind without ruining my knifes lol
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Probably Not
