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)?
Something Different To Try
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
I Have $475 Siting In PayPal That Needs Spending
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, mincing vegetables, slicing meats, filleting fish, trimming meats
What knife, if any, are you replacing?
Am Not Replacing Any Want To Try Something New
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.)
Dice Chop Mince Push/Pull Slice
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 (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)?
I Would Like To Try A Different Knife Style Or Grind Style Than The Knives I Currently Own
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
My current list of kitchen knives:
Anryu gyuto 240 AS
Anryu gyuto 180 B2
Wat Nakiri 180 iron clad W2
Toyoma gyuto 210 Iron Clad
Konosuke gyuto 240 SLD
HSC/// gyuto 240 26c3
I know this does not narrow things down much. I am fairly new to quality kitchen cutlery and I am still learning what I like/dislike. I would like to try something a little different than what I have now. Perhaps different maker or blade shape. Even something single bevel, although I have no experience sharpening single bevel. Please keep in mind, I may end up disliking the knife requiring it to be resold. So, good resale value is a +.
Thank you or your assistance.
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)?
Something Different To Try
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
I Have $475 Siting In PayPal That Needs Spending
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, mincing vegetables, slicing meats, filleting fish, trimming meats
What knife, if any, are you replacing?
Am Not Replacing Any Want To Try Something New
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.)
Dice Chop Mince Push/Pull Slice
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 (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)?
I Would Like To Try A Different Knife Style Or Grind Style Than The Knives I Currently Own
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
My current list of kitchen knives:
Anryu gyuto 240 AS
Anryu gyuto 180 B2
Wat Nakiri 180 iron clad W2
Toyoma gyuto 210 Iron Clad
Konosuke gyuto 240 SLD
HSC/// gyuto 240 26c3
I know this does not narrow things down much. I am fairly new to quality kitchen cutlery and I am still learning what I like/dislike. I would like to try something a little different than what I have now. Perhaps different maker or blade shape. Even something single bevel, although I have no experience sharpening single bevel. Please keep in mind, I may end up disliking the knife requiring it to be resold. So, good resale value is a +.
Thank you or your assistance.
