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
What length of knife (blade) are you interested in (in inches or millimeters)?
225ish (something in-between 210-240) with greater than 50mm height
Do you require a stainless knife? (Yes or no)
No, looking for Iron Clad or mono carbon
What is your absolute maximum budget for your knife?
500ish? really don't want to go into custom western maker territory and be pushing 7 or 800 dollars.
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.)
Vegetables Primarily
What knife, if any, are you replacing?
Not replacing anything, don't have anything in desired specs
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, Occasional rock
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.)
Currently my preferences revolve around Toyama/Watanabe. Want to try something else
Better aesthetics
Comfort
Ease of Use and Care
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I feel like there are lots of great knives out there but early on found Toyama and sort have stuck with that, would like to branch out. I had a kochi 240 v2 a while back and the thinness behind the edge scared me to the point of not using it. I do like knives with a little bit of heft, however im open to some some slightly thinner/lighter knives. Recently became aware of the Migoto 240 W1 and am very intrigued but the price for shipping has me holding off for further recommendations (although it does appear to get a lot of love)......Also considered an HVB 52100, Okubo custom... I love 240s but given my kitchen space and knife rack I wish it were just a touch shorter but still retain some of that heel height. Willing to wait for the right knife to come along as well, not in a huge rush.
Current Knife Lineup:
EDDWORKS 197x67 Bunka? Apex Ultra really enjoying it, not afraid of the thinness, feels robust
Wat Iron Clad KU 210
Toyama 180 Nakiri SS (one Nakiri is enough)
Wat Iron Clad 240
Toyama 240 SS
toyama 150 petty ss
Okubo Santoku 190
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
What length of knife (blade) are you interested in (in inches or millimeters)?
225ish (something in-between 210-240) with greater than 50mm height
Do you require a stainless knife? (Yes or no)
No, looking for Iron Clad or mono carbon
What is your absolute maximum budget for your knife?
500ish? really don't want to go into custom western maker territory and be pushing 7 or 800 dollars.
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.)
Vegetables Primarily
What knife, if any, are you replacing?
Not replacing anything, don't have anything in desired specs
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, Occasional rock
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.)
Currently my preferences revolve around Toyama/Watanabe. Want to try something else
Better aesthetics
Comfort
Ease of Use and Care
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I feel like there are lots of great knives out there but early on found Toyama and sort have stuck with that, would like to branch out. I had a kochi 240 v2 a while back and the thinness behind the edge scared me to the point of not using it. I do like knives with a little bit of heft, however im open to some some slightly thinner/lighter knives. Recently became aware of the Migoto 240 W1 and am very intrigued but the price for shipping has me holding off for further recommendations (although it does appear to get a lot of love)......Also considered an HVB 52100, Okubo custom... I love 240s but given my kitchen space and knife rack I wish it were just a touch shorter but still retain some of that heel height. Willing to wait for the right knife to come along as well, not in a huge rush.
Current Knife Lineup:
EDDWORKS 197x67 Bunka? Apex Ultra really enjoying it, not afraid of the thinness, feels robust
Wat Iron Clad KU 210
Toyama 180 Nakiri SS (one Nakiri is enough)
Wat Iron Clad 240
Toyama 240 SS
toyama 150 petty ss
Okubo Santoku 190
