Chef34
Member
LOCATION
What country are you in?
Australia (Melbourne)
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)?
Kiritsuke/Gyuto, or possibly a large 180mm+ Santoku
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)?
Between 180 and 240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$500 (US)
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.)
Mostly mincing and slicing vegetables and trimming and dicing boneless proteins.
What knife, if any, are you replacing?
My Yoshimitsu Blue 2 210 Gyuto (It's too short, at 43mm, and the handle is uncomfortable and slightly loose)
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 Cutting
Up and Down Chopping
(Almost never rock the knife)
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 would like the knife to be at least 52mm tall, and not have a too curvy profile. I also want the knife to have a good grind and geometry, being quite thin behind the edge, more of a laser than a workhorse.
Better aesthetics
Not important
Comfort
I want decent fit and finish and an octagonal handle (ideally), but I'm not very fussy on these characteristics.
Ease of Use and Care
Not very important as don't I find maintaining carbon steel knives too difficult.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Fairly important, but not as important as the cutting performance and sharpening potential.
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?
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
N/A
SPECIAL REQUESTS/COMMENTS
To summarize, I'm lookin for a tallish (52mm+) Gyuto, Kiritsuke or Santoku between 180 and 240mm. I want carbon steel (White, Blue or AS), with either iron or stainless cladding. The things I'm most looking for in the knife are a reputable maker with good heat treatment and quality control, and thin geometry behind the blade. Feel free to recommend any makers/brands you've had good experiences with.
What country are you in?
Australia (Melbourne)
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)?
Kiritsuke/Gyuto, or possibly a large 180mm+ Santoku
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)?
Between 180 and 240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$500 (US)
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.)
Mostly mincing and slicing vegetables and trimming and dicing boneless proteins.
What knife, if any, are you replacing?
My Yoshimitsu Blue 2 210 Gyuto (It's too short, at 43mm, and the handle is uncomfortable and slightly loose)
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 Cutting
Up and Down Chopping
(Almost never rock the knife)
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 would like the knife to be at least 52mm tall, and not have a too curvy profile. I also want the knife to have a good grind and geometry, being quite thin behind the edge, more of a laser than a workhorse.
Better aesthetics
Not important
Comfort
I want decent fit and finish and an octagonal handle (ideally), but I'm not very fussy on these characteristics.
Ease of Use and Care
Not very important as don't I find maintaining carbon steel knives too difficult.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Fairly important, but not as important as the cutting performance and sharpening potential.
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?
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
N/A
SPECIAL REQUESTS/COMMENTS
To summarize, I'm lookin for a tallish (52mm+) Gyuto, Kiritsuke or Santoku between 180 and 240mm. I want carbon steel (White, Blue or AS), with either iron or stainless cladding. The things I'm most looking for in the knife are a reputable maker with good heat treatment and quality control, and thin geometry behind the blade. Feel free to recommend any makers/brands you've had good experiences with.
