mantrarxidia
Active Member
- Joined
- Jan 4, 2018
- Messages
- 44
- Reaction score
- 2
Hello,
LOCATION
UK
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? japanese preferably
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? around 600 pounds
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? professional
What are the main tasks you primarily intend to use the knife for? mainly prep, dicing veg fruits etc, maybe portion a fish if I don't have a slicer next to me and I'm rushing.
What knife, if any, are you replacing? Won't really be replacing, but I am currently using a jck deep impact during service and a sukenari zdp 189 for prep.
Do you have a particular grip that you primarily use? pinch
What cutting motions do you primarily use? depends on what im doing, mainly rock chopping and pull cutting when faced with a big onion or something.
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)? not important but a plus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved 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)? I would like nice food release, a ks like profile, less wedging. I would like it to be less of a pain than the sukenari to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? this is important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes
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.)
I am currently in between these knives but open to anything
https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-detail
https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-3339-detail
https://www.cleancut.eu/butik/knifetype/gyuto/gyuto_hinoura-1-3677-detail
https://oryoki.de/japanische-messer/gyuto-messer/gyuto-filetiermesser-yoshimi-kato-kuroshiage
https://oryoki.de/japanische-messer/gyuto-messer/gyuto-messer-240-yoshimi-kato-nashiji
https://www.cleancut.eu/butik/knifebrands/makoto-kurosaki/gyuto_makoto_kurosaki-detail
https://www.cleancut.eu/butik/knife...01-16-15-03-42-18582015-01-16-15-16-03-detail
https://www.cleancut.eu/butik/knife...osaki-cobolt-special/gyuto-raijin-3632-detail
https://www.cleancut.eu/butik/knife...ki-r2/kockkniv2015-01-29-11-56-53-1897-detail
LOCATION
UK
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? japanese preferably
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? around 600 pounds
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? professional
What are the main tasks you primarily intend to use the knife for? mainly prep, dicing veg fruits etc, maybe portion a fish if I don't have a slicer next to me and I'm rushing.
What knife, if any, are you replacing? Won't really be replacing, but I am currently using a jck deep impact during service and a sukenari zdp 189 for prep.
Do you have a particular grip that you primarily use? pinch
What cutting motions do you primarily use? depends on what im doing, mainly rock chopping and pull cutting when faced with a big onion or something.
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)? not important but a plus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved 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)? I would like nice food release, a ks like profile, less wedging. I would like it to be less of a pain than the sukenari to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? this is important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes
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.)
I am currently in between these knives but open to anything
https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-detail
https://www.cleancut.eu/butik/knifebrands/mazaki-migaki/gyuto_kasumi-3130-3131-3339-detail
https://www.cleancut.eu/butik/knifetype/gyuto/gyuto_hinoura-1-3677-detail
https://oryoki.de/japanische-messer/gyuto-messer/gyuto-filetiermesser-yoshimi-kato-kuroshiage
https://oryoki.de/japanische-messer/gyuto-messer/gyuto-messer-240-yoshimi-kato-nashiji
https://www.cleancut.eu/butik/knifebrands/makoto-kurosaki/gyuto_makoto_kurosaki-detail
https://www.cleancut.eu/butik/knife...01-16-15-03-42-18582015-01-16-15-16-03-detail
https://www.cleancut.eu/butik/knife...osaki-cobolt-special/gyuto-raijin-3632-detail
https://www.cleancut.eu/butik/knife...ki-r2/kockkniv2015-01-29-11-56-53-1897-detail