Daizone
Well-Known Member
Brand new to the site looking to start my knife collection. First experience with using a sharp knife was in a cooking class in Japan. Opened my eyes to what a decently sharp knife could feel like (despite all their knives being stainless/semi stainless). Ended up purchasing my first knife that same day, a basic 210mm gyuto made from gin3 ground with a slight lefty bias. I am looking forward to joining this community and learning all that I can.
LOCATION
United States
KNIFE TYPE
What type of knife are you interested in? Gyutos
Are you right or left handed? Left handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese octoganal
What length of knife (blade) are you interested in (in inches or millimeters)? 210-240, 150
Do you require a stainless knife? (Yes or no) Either as I am striving to improve my technique and working clean in the kitchen
What is your absolute maximum budget for your knife? Haven't set one yet
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? Mostly slicing, diving vegetable and cutting raw meat (no bone cutting I have a cleaver for that)
What knife, if any, are you replacing? Cheap big box named stuff
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? 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.) edge retention, knife feedback, takes a sharp edge
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes wood end grain and plastic for meats
Do you sharpen your own knives? (Yes or no.) Not yet but want to learn
If not, are you interested in learning how to sharpen your knives? (Yes or no.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
LOCATION
United States
KNIFE TYPE
What type of knife are you interested in? Gyutos
Are you right or left handed? Left handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese octoganal
What length of knife (blade) are you interested in (in inches or millimeters)? 210-240, 150
Do you require a stainless knife? (Yes or no) Either as I am striving to improve my technique and working clean in the kitchen
What is your absolute maximum budget for your knife? Haven't set one yet
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? Mostly slicing, diving vegetable and cutting raw meat (no bone cutting I have a cleaver for that)
What knife, if any, are you replacing? Cheap big box named stuff
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? 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.) edge retention, knife feedback, takes a sharp edge
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes wood end grain and plastic for meats
Do you sharpen your own knives? (Yes or no.) Not yet but want to learn
If not, are you interested in learning how to sharpen your knives? (Yes or no.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
