Crestwood23
Member
Hey y’all - looking for some guidance on my first major “real” Japanese knife purchase. My lovely wife is buying me a birthday present, and I want to try to get something that is a good fit for me and makes me want to make an excuse to prep more vegetables LOL. I filled out the questionnaire - if you could be so kind please take a look? I’m think a k-tip gyuoto would be my cup of tea as I’m a bit of a rocker and love the badass k-tip shape. Thanks for your help!
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)?
Chef’s knife - 240mm K-tip Gyuto or Kiritsuke
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No - prefer carbon or blue 2
What is your absolute maximum budget for your knife?
$300
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.)
slicing vegetables, chopping vegetables, dicing herbs, smashing garlic, mincing garlic, mincing vegetables, slicing meats, trimming meats
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINKfor the common types of grips.)
Hammer grip, 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.)
Rocking, chopping, push cut
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 - definitely
Comfort - sure
Ease of Use and Care - I’m ok with higher maintenance if it looks cool and holds an incredible edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yes - I am trying to get better with more practice - sometimes I cave and bring to a pro
If not, are you interested in learning how to sharpen your knives?
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I currently have a bunch of decent 210mm stainless chefs knives (Wustof, Shun, etc). I inherited a very large antique carbon steel chefs knife from a family friend. I have fallen in love with the patina, edge retention, and incredible bite and sharpness that the carbon steel knife has. I want a super badass Japanese version at a more manageable but still large 240mm length.
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)?
Chef’s knife - 240mm K-tip Gyuto or Kiritsuke
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No - prefer carbon or blue 2
What is your absolute maximum budget for your knife?
$300
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.)
slicing vegetables, chopping vegetables, dicing herbs, smashing garlic, mincing garlic, mincing vegetables, slicing meats, trimming meats
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? (Please click on this LINKfor the common types of grips.)
Hammer grip, 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.)
Rocking, chopping, push cut
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 - definitely
Comfort - sure
Ease of Use and Care - I’m ok with higher maintenance if it looks cool and holds an incredible edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as possible.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yes - I am trying to get better with more practice - sometimes I cave and bring to a pro
If not, are you interested in learning how to sharpen your knives?
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I currently have a bunch of decent 210mm stainless chefs knives (Wustof, Shun, etc). I inherited a very large antique carbon steel chefs knife from a family friend. I have fallen in love with the patina, edge retention, and incredible bite and sharpness that the carbon steel knife has. I want a super badass Japanese version at a more manageable but still large 240mm length.
