Penan
Well-Known Member
LOCATION
What country are you in?
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Utility knife
Are you right or left handed?
Right handed
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)?
130-150mm I think, but I'm open for suggestions
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
400 euro
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Cutting fruits, trimming meat and other small tasks that doesn't demand a bigger knife
What knife, if any, are you replacing?
None, I own a 210mm Gyuto, a 180mm Santoku and a 160mm Nakiri and want to add a utility knife as well as a 240mm Gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
The pinch grip
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 cutting
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.)
I want something small and nimble
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)?
Doesn't matter
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Light knife
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)?
It should be a great knife to use
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I prefer good edge retention if possible
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have everything I need for now
SPECIAL REQUESTS/COMMENTS
I generally prefer carbon knives but I also don't want to worry about the knife rusting if I don't clean it right away if I let it sit on the cutting board between slicing fruits
What country are you in?
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Utility knife
Are you right or left handed?
Right handed
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)?
130-150mm I think, but I'm open for suggestions
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
400 euro
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Cutting fruits, trimming meat and other small tasks that doesn't demand a bigger knife
What knife, if any, are you replacing?
None, I own a 210mm Gyuto, a 180mm Santoku and a 160mm Nakiri and want to add a utility knife as well as a 240mm Gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
The pinch grip
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 cutting
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.)
I want something small and nimble
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)?
Doesn't matter
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Light knife
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)?
It should be a great knife to use
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I prefer good edge retention if possible
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have everything I need for now
SPECIAL REQUESTS/COMMENTS
I generally prefer carbon knives but I also don't want to worry about the knife rusting if I don't clean it right away if I let it sit on the cutting board between slicing fruits