LOCATION
What country are you in?
Italy (EU).
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)?
Ajikiri/ko deba
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
135 mm. Already tried 120 mm but it feels a little bit too short for me.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
500€
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both.
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.)
Filleting small fish.
Better aesthetics
Not a big fan of kurouchi finish.
Ease of Use and Care
I put some care on my knives, so carbon steel is fine.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good Edge retention would be welcome.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
At work I might use some plastic cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes.
What country are you in?
Italy (EU).
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)?
Ajikiri/ko deba
Are you right or left handed?
Right.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
135 mm. Already tried 120 mm but it feels a little bit too short for me.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
500€
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both.
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.)
Filleting small fish.
Better aesthetics
Not a big fan of kurouchi finish.
Ease of Use and Care
I put some care on my knives, so carbon steel is fine.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good Edge retention would be welcome.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
At work I might use some plastic cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes.
