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)?
santoku, k-tip is cool too
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)?
preferable ~180mm, 210mm max
Do you require a stainless knife? (Yes or no)
no, preference to full carbon
What is your absolute maximum budget for your knife?
preferably ~500. could stretch to 550-600 at an absolute limit
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.)
mostly veggies, some meat but nothing crazy
What knife, if any, are you replacing?
sorta replacing my gyuto but not really
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch
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 pull, not much 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.)
i have a stainless gyuto that i like, but as my cooking skills have gotten better i kinda want to treat myself to something nicer. i was able to borrow a friend's 180mm santoku, so i know its the style that fits best for my kitchen/what i cook. i also have a few less expensive full carbon knives so im not worried about maintenance. im a patina enjoyer so im kind of partial to something that wears well with age.
so far ive been torn between Choyo (just not a big fan of mirror finishes), HADO B1Ds, some Nakagawa x Myojin ones, but just wanted to put some feelers out in case there's anything else interesting i might be overlooking or if any of the ones i mentioned really stand out above the others.
thanks!!
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)?
santoku, k-tip is cool too
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)?
preferable ~180mm, 210mm max
Do you require a stainless knife? (Yes or no)
no, preference to full carbon
What is your absolute maximum budget for your knife?
preferably ~500. could stretch to 550-600 at an absolute limit
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.)
mostly veggies, some meat but nothing crazy
What knife, if any, are you replacing?
sorta replacing my gyuto but not really
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch
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 pull, not much 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.)
i have a stainless gyuto that i like, but as my cooking skills have gotten better i kinda want to treat myself to something nicer. i was able to borrow a friend's 180mm santoku, so i know its the style that fits best for my kitchen/what i cook. i also have a few less expensive full carbon knives so im not worried about maintenance. im a patina enjoyer so im kind of partial to something that wears well with age.
so far ive been torn between Choyo (just not a big fan of mirror finishes), HADO B1Ds, some Nakagawa x Myojin ones, but just wanted to put some feelers out in case there's anything else interesting i might be overlooking or if any of the ones i mentioned really stand out above the others.
thanks!!
