Hatori Hanzo
Member
LOCATION
What country are you in?
Austria
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
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
either but prefer wa handles
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
350 EURO
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)
Veg prep something more sturdy that can handle a bit of abuse
want something with wich i can fly through my Mep task list
What knife, if any, are you replacing?
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.)
variation of puff and push and rarely some rocking I keep changing in between cutting styles to try out whats best for wich knife and stuff to cut
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
Im currently obsessed with kurochi finishes that look a bit more rustic and old school
No big fan of damascus
Comfort
rounded spine and choil would be perfect
Ease of Use and Care
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as i can pass one month only with honing im fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
synthetic
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.)
SPECIAL REQUESTS/COMMENTS
What country are you in?
Austria
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
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
either but prefer wa handles
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
350 EURO
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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.)
Veg prep something more sturdy that can handle a bit of abuse
want something with wich i can fly through my Mep task list
What knife, if any, are you replacing?
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.)
variation of puff and push and rarely some rocking I keep changing in between cutting styles to try out whats best for wich knife and stuff to cut
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
Im currently obsessed with kurochi finishes that look a bit more rustic and old school
No big fan of damascus
Comfort
rounded spine and choil would be perfect
Ease of Use and Care
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As long as i can pass one month only with honing im fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
synthetic
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.)
SPECIAL REQUESTS/COMMENTS
