LOCATION
What country are you in?
USA--Virginia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Looking for a 210 Gyuto, also a nakiri. Should I get something else too for all my meat trimming?
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)?
210 for Gyuto, ?? for Nakiri
Do you require a stainless knife? (Yes or no) I do prefer low maintenance but not a hard requirement. have never owned a non stainless knife
What is your absolute maximum budget for your knife? Would like to keep it <$200, but can be convinced to spend more if truly a huge difference..
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.)
I cook with a lot of beef and lamb, fish... trimming meats. Potato cutting!
What knife, if any, are you replacing? Had an old Shun classic 8" chef's knife.
Do you have a particular grip that you primarily use? (Please click on this
LINK for the common types of grips.)
Pinch grip
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 chop, sometimes rocking
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.)
Sharpness, aesthetics... Working on getting into sharpening knives too.
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 like dark wood handles, love the tsushime style finishes or something unique that will help with food release
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not too picky here... so long as not too uncomfortable!
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)?
Ease of use is good... less food reactivity is a plus!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long time is good!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (end grain wood)
Do you sharpen your own knives? (Yes or no.)
No but would like to get into it
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Definitely!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I purchased a 1000 grit stone on the way from knifewear
SPECIAL REQUESTS/COMMENTS
