Chinaski
New Member
LOCATION
US
KNIFE TYPE
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (Octagon)
What length of knife (blade) are you interested in (in inches or millimeters)?
270, possibly 300
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
350 USD
KNIFE USE
Home only
What are the main tasks you primarily intend to use the knife for
Slicing fish and meats both pre and post cooking, possible larger or lengthwise vegetable prep as well
What knife, if any, are you replacing?
A Henckels carver that left this world about 8+ years ago, yes it's taken me this long to finally start the process of replacing it
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I probably use the finger point the most but tend to move it around in my hand to where it'll work and never really pay attention to exactly how that's oriented
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.)
Will be used for slicing only
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.)
Keen edge and the length, edge retention isn't too much of a concern as it will be a limited duty knife and I have the means to sharpen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood, currently have edge grain boards but have been reading that end grain ones are a little friendlier to an edge so I'll be making one
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
First Japanese knife, been meaning to replace a set of Heckles for close to 20 years now and have been in need of a slicer for around 8 years. Wanting something that's stainless clad and from what I've researched a white #2 core, I know it's not as durable as some of the other steels but to me it looks like a very keen edge is easier to obtain that with some of the other steels. I'm a woodworker and this is an age old argument in chisel and plane iron steels as well, A2, O1, PMV11, bearing steel, etc, edge retention vs ease of getting a sharp edge. It depends on the tool, chopping out mortises and dimensional plane work I'd go for edge retention, a finishing smoother plane I want the sharpest edge I can get, so that's how I came to the conclusion of white #2, probably over thinking it but I don't plan on buying another Sujihiki. I'd like to get some sort of texture on the cladding, be it hammer marks or something else, I can take or leave Damascus and as for the handle a simple wood is fine, only thing I do not want is a plastic ferrule.
All that being said I'm sort of overwhelmed at the number of makers and price ranges out there, also seeing that a lot of places have inventory that comes and goes which is varying, nothing like say wanting a blue Honda Accord 4 door and just finding one on a lot near you, seem a lot of these knives are done in small batches and may not be made for a while, which is pretty cool and making this process fun.
So if it looks like I can get what I'm after or close to it with what I want to spend, I'm hoping there might be some suggestions on makers or possibly retailers to check out. There's one store within a couple hours of me, District Cutlery in Washing DC that I may ride up and check out, will probably call first and see if they have anything that's close as there's no substitute for being able to put ones hands on something like this before purchasing.
US
KNIFE TYPE
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (Octagon)
What length of knife (blade) are you interested in (in inches or millimeters)?
270, possibly 300
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
350 USD
KNIFE USE
Home only
What are the main tasks you primarily intend to use the knife for
Slicing fish and meats both pre and post cooking, possible larger or lengthwise vegetable prep as well
What knife, if any, are you replacing?
A Henckels carver that left this world about 8+ years ago, yes it's taken me this long to finally start the process of replacing it
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I probably use the finger point the most but tend to move it around in my hand to where it'll work and never really pay attention to exactly how that's oriented
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.)
Will be used for slicing only
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.)
Keen edge and the length, edge retention isn't too much of a concern as it will be a limited duty knife and I have the means to sharpen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood, currently have edge grain boards but have been reading that end grain ones are a little friendlier to an edge so I'll be making one
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
First Japanese knife, been meaning to replace a set of Heckles for close to 20 years now and have been in need of a slicer for around 8 years. Wanting something that's stainless clad and from what I've researched a white #2 core, I know it's not as durable as some of the other steels but to me it looks like a very keen edge is easier to obtain that with some of the other steels. I'm a woodworker and this is an age old argument in chisel and plane iron steels as well, A2, O1, PMV11, bearing steel, etc, edge retention vs ease of getting a sharp edge. It depends on the tool, chopping out mortises and dimensional plane work I'd go for edge retention, a finishing smoother plane I want the sharpest edge I can get, so that's how I came to the conclusion of white #2, probably over thinking it but I don't plan on buying another Sujihiki. I'd like to get some sort of texture on the cladding, be it hammer marks or something else, I can take or leave Damascus and as for the handle a simple wood is fine, only thing I do not want is a plastic ferrule.
All that being said I'm sort of overwhelmed at the number of makers and price ranges out there, also seeing that a lot of places have inventory that comes and goes which is varying, nothing like say wanting a blue Honda Accord 4 door and just finding one on a lot near you, seem a lot of these knives are done in small batches and may not be made for a while, which is pretty cool and making this process fun.
So if it looks like I can get what I'm after or close to it with what I want to spend, I'm hoping there might be some suggestions on makers or possibly retailers to check out. There's one store within a couple hours of me, District Cutlery in Washing DC that I may ride up and check out, will probably call first and see if they have anything that's close as there's no substitute for being able to put ones hands on something like this before purchasing.
