Hello,
BF is coming up really soon and I wasn't planning on buying a new knife for the foreseeable future but I might take advantage of all the discounts so I'm looking for you help again ^_^. I currently have a Takamura Chromax 210mm Gyuto as my main knife and I really like it. I want to buy another one but maybe something that's not exactly the same. Here is the questionnaire.
LOCATION
France
KNIFE TYPE
What type of knife are you interested in Gyuto with a pointy tip or a kiritsuke
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'd rather have a japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe 240 mm so I can try that length but if it's out of budget I suppose 210 should be okay
Do you require a stainless knife? Not necessarily
What is your absolute maximum budget for your knife? 300€ so around 250 USD in case of customs if I buy from outside europe
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: slicing vegetables, chopping vegetables, mincing vegetables. Meatless mealprep basically
What knife, if any, are you replacing? None
Do you have a particular grip that you primarily use? Pinch grip
What cutting motions do you primarily use? Slicing, push cut and sometimes rocking when the knife has a big belly but not my favourite.
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.)
Better aesthetics This is weird request of mine but I want a pointy tip like a kiritsuke or Kurosaki Gekko/Senko Gyutos
Comfort? Nothing in particular
Ease of Use ? Something I can sharpen with shapton glass stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Yes (not a good thing for the knives for now)
SPECIAL REQUESTS/COMMENTS
I don't want a kuroichi finish but I don't know if other finishes will fit into my budget and I want a pointy tip
Thank you very much for your time
BF is coming up really soon and I wasn't planning on buying a new knife for the foreseeable future but I might take advantage of all the discounts so I'm looking for you help again ^_^. I currently have a Takamura Chromax 210mm Gyuto as my main knife and I really like it. I want to buy another one but maybe something that's not exactly the same. Here is the questionnaire.
LOCATION
France
KNIFE TYPE
What type of knife are you interested in Gyuto with a pointy tip or a kiritsuke
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I'd rather have a japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? Maybe 240 mm so I can try that length but if it's out of budget I suppose 210 should be okay
Do you require a stainless knife? Not necessarily
What is your absolute maximum budget for your knife? 300€ so around 250 USD in case of customs if I buy from outside europe
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: slicing vegetables, chopping vegetables, mincing vegetables. Meatless mealprep basically
What knife, if any, are you replacing? None
Do you have a particular grip that you primarily use? Pinch grip
What cutting motions do you primarily use? Slicing, push cut and sometimes rocking when the knife has a big belly but not my favourite.
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.)
Better aesthetics This is weird request of mine but I want a pointy tip like a kiritsuke or Kurosaki Gekko/Senko Gyutos
Comfort? Nothing in particular
Ease of Use ? Something I can sharpen with shapton glass stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes
Do you sharpen your own knives? Yes (not a good thing for the knives for now)
SPECIAL REQUESTS/COMMENTS
I don't want a kuroichi finish but I don't know if other finishes will fit into my budget and I want a pointy tip
Thank you very much for your time
