texasranger-101
Member
Hey all always appreciated a good knife and have a block on Henckels, but looking to up my game and get a few good knives to replace the block. But for now hunting for my dad. (Sorry this will get long winded)
My dads parents both met while in Japan after ww2 while serving 2 year lds missions, my dad then served his 2 year mission in Japan in a few northern and Sendai regions. He passed the appreciation for the country and culture on to me and my siblings.
He has done well for himself, but also doesn’t do much for himself. If he want’s something he gets it. Now he is a great chef, but traveled for work and never invested in the kitchen as he was gone 5-6 days of the week. My mom has more interest in kitchen gadgets (mixers, choppers, salad shooters, etc) and china dishes. Post Covid his consulting work let’s him work from home and he cooks a lot more. I’d like to get him a versatile knife to introduce him to the topic and provide him a useful knife and having something with Japanese heritage/origins will make it all the more meaningful.
LOCATION
USA - Midwest
KNIFE TYPE
What type of knife are you interested in? Santoku, suggestions are welcome.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese/Wa handle would be fantastic but open to opinions.
What length of knife (blade) are you interested in (in inches or millimeters)?
Under 8” or roughly 200mm - preferably around the 6”mark
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Hopefully in the $200-$300 usd range but willing to look up to $500 usd - if the quality and origin warrant the price.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home - light entertainment of family and friends
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.)
Breaking down veggies (slicing, mincing, and dicing), slicing cuts of boneless meat, trimming of fat from meats, general kitchen use.
What knife, if any, are you replacing? Cheap stuff all garbage in my opinion N/a
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
N/a
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.)
N/a
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.)
aesthetics are not the most important thing, my dad isn’t flashy
Comfort is important which in gift giving is a trick so open for opinions of what people have found works for themselves and why
Ease of Use and Care - use and care aren’t to big he has always had an eye for details and care of items that require it.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? All the above
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.)
Would be interested in updating my wet stone collection
SPECIAL REQUESTS/COMMENTS
Thanks in advance
Currently looking at - Moritaka Ishime Santoku 185mm
Not apposed to buying a full tang/restoration I have mild metal working skills and decent wood working skills.
My dads parents both met while in Japan after ww2 while serving 2 year lds missions, my dad then served his 2 year mission in Japan in a few northern and Sendai regions. He passed the appreciation for the country and culture on to me and my siblings.
He has done well for himself, but also doesn’t do much for himself. If he want’s something he gets it. Now he is a great chef, but traveled for work and never invested in the kitchen as he was gone 5-6 days of the week. My mom has more interest in kitchen gadgets (mixers, choppers, salad shooters, etc) and china dishes. Post Covid his consulting work let’s him work from home and he cooks a lot more. I’d like to get him a versatile knife to introduce him to the topic and provide him a useful knife and having something with Japanese heritage/origins will make it all the more meaningful.
LOCATION
USA - Midwest
KNIFE TYPE
What type of knife are you interested in? Santoku, suggestions are welcome.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese/Wa handle would be fantastic but open to opinions.
What length of knife (blade) are you interested in (in inches or millimeters)?
Under 8” or roughly 200mm - preferably around the 6”mark
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Hopefully in the $200-$300 usd range but willing to look up to $500 usd - if the quality and origin warrant the price.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home - light entertainment of family and friends
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.)
Breaking down veggies (slicing, mincing, and dicing), slicing cuts of boneless meat, trimming of fat from meats, general kitchen use.
What knife, if any, are you replacing? Cheap stuff all garbage in my opinion N/a
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
N/a
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.)
N/a
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.)
aesthetics are not the most important thing, my dad isn’t flashy
Comfort is important which in gift giving is a trick so open for opinions of what people have found works for themselves and why
Ease of Use and Care - use and care aren’t to big he has always had an eye for details and care of items that require it.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? All the above
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.)
Would be interested in updating my wet stone collection
SPECIAL REQUESTS/COMMENTS
Thanks in advance
Currently looking at - Moritaka Ishime Santoku 185mm
Not apposed to buying a full tang/restoration I have mild metal working skills and decent wood working skills.
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