Panzo721
Member
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either. But more towards Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180mm
Do you require a stainless knife? (Yes or no)
Yes stainless. Looking for Sg2/r2
What is your absolute maximum budget for your knife?
Under $250 prefer. Possibly $300 if you think it is worth it.
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.)
Mainly prep work
What knife, if any, are you replacing?
Just looking to get one
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.)
Chop and push sometimes 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.)
N/A
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
N/A
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)?
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Awhile
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood. But looking to switch to a hasegawa board in the near future
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm interested in these at the moment but if you have any other recommendation I will gladly take a look.
1. Yu Kurosaki Senko R2/SG2 Hammered Santoku Japanese Knife 165mm with Shitan Handle
2. Kurosaki Shizuku R2 Santoku 170mm
3. Takamura Migaki R2 Santoku 170mm
4. Yu Kurosaki Juhyo R2/SG2 Hammered Santoku Japanese Knife 165mm with Shitan (ferrule: Red Pakka wood) Handle
5. Makoto Sakura SG2 Santoku 165mm
Thanks for the help.
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either. But more towards Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180mm
Do you require a stainless knife? (Yes or no)
Yes stainless. Looking for Sg2/r2
What is your absolute maximum budget for your knife?
Under $250 prefer. Possibly $300 if you think it is worth it.
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.)
Mainly prep work
What knife, if any, are you replacing?
Just looking to get one
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.)
Chop and push sometimes 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.)
N/A
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
N/A
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)?
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Awhile
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood. But looking to switch to a hasegawa board in the near future
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'm interested in these at the moment but if you have any other recommendation I will gladly take a look.
1. Yu Kurosaki Senko R2/SG2 Hammered Santoku Japanese Knife 165mm with Shitan Handle
2. Kurosaki Shizuku R2 Santoku 170mm
3. Takamura Migaki R2 Santoku 170mm
4. Yu Kurosaki Juhyo R2/SG2 Hammered Santoku Japanese Knife 165mm with Shitan (ferrule: Red Pakka wood) Handle
5. Makoto Sakura SG2 Santoku 165mm
Thanks for the help.