LOCATION
What country are you in?
U.S.A.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Honesuki
Are you right or left handed?
Righthanded
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I could happily go either way but, all things being equal, would probably lean Western.
What length of knife (blade) are you interested in (in inches or millimeters)?
I was thinking ~150mm but could be persuaded to change course.
Do you require a stainless knife? (Yes or no)
No, although I am curious if the collective wisdom suggests that stainless is better for breaking down birds.
What is your absolute maximum budget for your knife?
I didn’t buy the Bill Burke honesuki that listed for $1500 at Blade Gallery, so less than $1500.
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.)
Cutting down poultry
What knife, if any, are you replacing?
None, pure addition of a specialty knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Primarily 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.)
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.)
I want a dedicated knife designed for breaking down chickens rather than employing more generalized tools for the task
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 can be seduced by beauty, which I often find in a Spartan form
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I would like a balanced knife with a stable grip for its intended application
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)?
As a specialty knife, its ability to be employed right out of the box is a primary driver of this purchase
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I would also hope that a specialty knife would have strong edge retention outside of user error
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, rubber, and synthetic
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.)
Yes, I can always be persuaded to indulge a hobby
SPECIAL REQUESTS/COMMENTS
1. As I suggested above, my default setting is usually a carbon knife, so I am curious if anyone has an impassioned defense of stainless steel for a honesuki.
2. My preference to this point has been Western makers, so I would welcome some reputable options if they exist and some better alternatives from Japan if they don’t.
3. I would appreciate a primer on single/double bevels and grind profiles that are optimal for a honesuki.
What country are you in?
U.S.A.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Honesuki
Are you right or left handed?
Righthanded
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I could happily go either way but, all things being equal, would probably lean Western.
What length of knife (blade) are you interested in (in inches or millimeters)?
I was thinking ~150mm but could be persuaded to change course.
Do you require a stainless knife? (Yes or no)
No, although I am curious if the collective wisdom suggests that stainless is better for breaking down birds.
What is your absolute maximum budget for your knife?
I didn’t buy the Bill Burke honesuki that listed for $1500 at Blade Gallery, so less than $1500.
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.)
Cutting down poultry
What knife, if any, are you replacing?
None, pure addition of a specialty knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Primarily 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.)
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.)
I want a dedicated knife designed for breaking down chickens rather than employing more generalized tools for the task
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 can be seduced by beauty, which I often find in a Spartan form
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I would like a balanced knife with a stable grip for its intended application
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)?
As a specialty knife, its ability to be employed right out of the box is a primary driver of this purchase
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I would also hope that a specialty knife would have strong edge retention outside of user error
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, rubber, and synthetic
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.)
Yes, I can always be persuaded to indulge a hobby
SPECIAL REQUESTS/COMMENTS
1. As I suggested above, my default setting is usually a carbon knife, so I am curious if anyone has an impassioned defense of stainless steel for a honesuki.
2. My preference to this point has been Western makers, so I would welcome some reputable options if they exist and some better alternatives from Japan if they don’t.
3. I would appreciate a primer on single/double bevels and grind profiles that are optimal for a honesuki.
