Howdy Knifekateers,
I have a personal anniversary/milestone coming up and am pondering getting something for myself. I'm going to be intentionally vague on this one. Not to complicate things, but just to see what my fellow enablers throw out at me. Maybe I'll latch onto something I wouldn't have otherwise considered. I'll give a few preferences and then see what you fine folks have to say.
As always, thanks in advance.
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)?
Gyuto or Santoku/Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like the feeling of a blade-forward knife so wa is my usual go-to but I'd consider Western if it doesn't upset the balance too much.
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210
Do you require a stainless knife? (Yes or no)
I absolutely do not but... My preferences are carbon and iron clad/mono carbon then full stainless (clad or mono). No carbon w/stainless cladding. I do not fear commitment!
What is your absolute maximum budget for your knife?
$400USD
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.)
All except bones.
What knife, if any, are you replacing?
Replacing.
That's a good one!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I adjust my grip to suit the situation. It's a by-feel thing, ya know?
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.)
I'm motion diverse.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No biggy but I wouldn't mind something other than shirogami. Don't mind it at all, just seem to have a fair bit of it lately.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yep
SPECIAL REQUESTS/COMMENTS:
If it could be hand delivered by Scarlett Johansson or @daveb that'd be a big plus!
I already have an idea but I sincerely want to know what you folks toss at me.
I have a personal anniversary/milestone coming up and am pondering getting something for myself. I'm going to be intentionally vague on this one. Not to complicate things, but just to see what my fellow enablers throw out at me. Maybe I'll latch onto something I wouldn't have otherwise considered. I'll give a few preferences and then see what you fine folks have to say.
As always, thanks in advance.
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)?
Gyuto or Santoku/Bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I like the feeling of a blade-forward knife so wa is my usual go-to but I'd consider Western if it doesn't upset the balance too much.
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210
Do you require a stainless knife? (Yes or no)
I absolutely do not but... My preferences are carbon and iron clad/mono carbon then full stainless (clad or mono). No carbon w/stainless cladding. I do not fear commitment!
What is your absolute maximum budget for your knife?
$400USD
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.)
All except bones.
What knife, if any, are you replacing?
Replacing.
That's a good one!Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I adjust my grip to suit the situation. It's a by-feel thing, ya know?
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.)
I'm motion diverse.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
No biggy but I wouldn't mind something other than shirogami. Don't mind it at all, just seem to have a fair bit of it lately.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
Yep
SPECIAL REQUESTS/COMMENTS:
If it could be hand delivered by Scarlett Johansson or @daveb that'd be a big plus!
I already have an idea but I sincerely want to know what you folks toss at me.
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