LOCATION
What country are you in?
Canada – will prioritize national availability but open to direct (if J-knife) or possibly USA/Australia based vendors like KNS
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/slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Ideally Wa but not a problem otherwise if balance is forward.
What length of knife (blade) are you interested in (in inches or millimeters)?
Generous 240mm to short 270mm – say 245-255mm seems ideal.
Do you require a stainless knife? (Yes or no)
Prefer carbons or low alloys, either mono or SS clad.
What is your absolute maximum budget for your knife?
Least possible but want to see some country so let’s say around 450$ CAD – 300$ USD (leaves wiggling room with shipping/customs).
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 preps + portioning/carving meat (mostly beef, pork)
What knife, if any, are you replacing?
It is not a question of replacing but finding something specific.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push and pull + 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.)
Want something more mid-weight and laser-ish with some body, no flex. Spine around 2.5-3mm – somewhat of a Konosuke HD grind or a bit more body is ballpark. Rather narrower than wide blade, say 47-50mm with a preference at the lower end.
Like the profile of say Masamoto KS 240mm but don’t like neither price or what I hear about it quite often. But it ticks a few boxes right.
Just want to tap into you guys best knives instead of relying solely on my browsing. Need refreshing perspectives and suggestions I wouldn’t have though about or didn’t know about.
Like S. Tanaka a lot but is just geared a bit too wide and heavy than what I think would do me best with this purchase.
What country are you in?
Canada – will prioritize national availability but open to direct (if J-knife) or possibly USA/Australia based vendors like KNS
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/slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Ideally Wa but not a problem otherwise if balance is forward.
What length of knife (blade) are you interested in (in inches or millimeters)?
Generous 240mm to short 270mm – say 245-255mm seems ideal.
Do you require a stainless knife? (Yes or no)
Prefer carbons or low alloys, either mono or SS clad.
What is your absolute maximum budget for your knife?
Least possible but want to see some country so let’s say around 450$ CAD – 300$ USD (leaves wiggling room with shipping/customs).
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 preps + portioning/carving meat (mostly beef, pork)
What knife, if any, are you replacing?
It is not a question of replacing but finding something specific.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push and pull + 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.)
Want something more mid-weight and laser-ish with some body, no flex. Spine around 2.5-3mm – somewhat of a Konosuke HD grind or a bit more body is ballpark. Rather narrower than wide blade, say 47-50mm with a preference at the lower end.
Like the profile of say Masamoto KS 240mm but don’t like neither price or what I hear about it quite often. But it ticks a few boxes right.
Just want to tap into you guys best knives instead of relying solely on my browsing. Need refreshing perspectives and suggestions I wouldn’t have though about or didn’t know about.
Like S. Tanaka a lot but is just geared a bit too wide and heavy than what I think would do me best with this purchase.
