Hi guys, my gf's dad asked me to help hem buy a santoku for his wife and daughters, so I need your help :wink:
It's really improtent that the knife will look good for the ladies, so I'll say that a nice handle is a must and damascus steel is a bouns.
Also, the knife should be stainless, or at least have a stainless cladding
I thought about this one - http://www.knivesandstones.com/tana...u-165mm-with-custom-octagonal-bubinga-handle/ altough it's way lower then the price limit.
LOCATION
What country are you in? Israel, but have family in the US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
santoku
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
wa, preferably a semi-custom
What length of knife (blade) are you interested in (in inches or millimeters)?
around 165mm
Do you require a stainless knife? (Yes or no)
or at least a stainless cladding
What is your absolute maximum budget for your knife?
the budget is around 250$, but he's the kind of guy that will pay a lot more if he'll really really like the knife.
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.)
Every day knife, so mainly vegetables, but really everything
What knife, if any, are you replacing?
a 150mm global petty
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Three different girls, three different grips
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.)
Same as above
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.)
staying sharp, getting sharper and easier, looking better
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)?
damascus is a bonus, and so is a beautiful handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
lighter, and good balance
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)?
Defiantly easy to use
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good, but don't need to be extreme.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
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.)
No
Thank to all you guys!
It's really improtent that the knife will look good for the ladies, so I'll say that a nice handle is a must and damascus steel is a bouns.
Also, the knife should be stainless, or at least have a stainless cladding
I thought about this one - http://www.knivesandstones.com/tana...u-165mm-with-custom-octagonal-bubinga-handle/ altough it's way lower then the price limit.
LOCATION
What country are you in? Israel, but have family in the US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
santoku
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
wa, preferably a semi-custom
What length of knife (blade) are you interested in (in inches or millimeters)?
around 165mm
Do you require a stainless knife? (Yes or no)
or at least a stainless cladding
What is your absolute maximum budget for your knife?
the budget is around 250$, but he's the kind of guy that will pay a lot more if he'll really really like the knife.
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.)
Every day knife, so mainly vegetables, but really everything
What knife, if any, are you replacing?
a 150mm global petty
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Three different girls, three different grips
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.)
Same as above
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.)
staying sharp, getting sharper and easier, looking better
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)?
damascus is a bonus, and so is a beautiful handle
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
lighter, and good balance
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)?
Defiantly easy to use
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good, but don't need to be extreme.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
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.)
No
Thank to all you guys!
