Orange Yolks
Well-Known Member
LOCATION
Los Angeles, CA
KNIFE TYPE: Originally a petty, but considering small gyutos, bunka, santoku at this point
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? 6" -ish
Do you require a stainless knife? Not required, but not against
What is your absolute maximum budget for your knife? Whatever's reasonable for the length, eyebrow's raised >>> $300. Definitely not the $500 Toyama Honyaki.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home for now
What are the main tasks you primarily intend to use the knife for? I'm looking for a knife that I can do small board work with, but also in-hand work. I cut a fair amount of acidic foods, which makes me think I should look at semi-/stainless, but I'm also pretty diligent about keeping carbon dry and never had any problems with my Aogami gyuto.
What knife, if any, are you replacing? An entire knife roll... hold on, let me find some blood pressure medication. So this is going to be one of many to come.
Do you have a particular grip that you primarily use? pinch
What cutting motions do you primarily use? Push, pull, chop, not really a rocker.
What improvements do you want from your current knife? Not trying to be too bougie, but I want my knives to have a bit soul. I'm not looking for a river jump (life goals), but I appreciate the craftsmanship. Sometimes you cut through something and it's like, "Ha, awesome," that's what I want.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Sani-tuff
Do you sharpen your own knives? Yes
Like I was saying above, I was originally looking to pick up a petty (specifically the Gesshin Heiji at JKI until they closed). I was going to pop over there any day when all this happened. I just couldn't make it across town before they closed. Sometimes whipping out the 240 is a bit overkill and my kitchen is cramped. There's very little surface area.
I want something that I can bang out some garlic, shallot, chives, herbs, fruits, mushies, cherry toms and go about my business without too much thought, especially to where I put it down. I was reading a thread on tall pettys and liked what was in there, just thought I'd open it up without hijacking it.
I was thinking about the Takeda Petty, 150mm, 37mm tall, seems like it would do everything I'm looking for.
Then I looked over at CKC at the Yoshikane 150mm petty, looks dope, probably can't go wrong with either.
Then I started looking around CKC's website and saw the Shigehiro Santoku, 157mm, 45mm tall, and per their specs is about as thin at the tip as my ginga... That sounds like it'd be a lot fun to use.
And then it continued to snowball from there to the Nihei Bunka, and maybe put off getting a petty right now... try something new.
I never messed around with a Bunka/Santoku, but maybe this is the situation with the size of my prep space where one makes sense.
Los Angeles, CA
KNIFE TYPE: Originally a petty, but considering small gyutos, bunka, santoku at this point
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)? 6" -ish
Do you require a stainless knife? Not required, but not against
What is your absolute maximum budget for your knife? Whatever's reasonable for the length, eyebrow's raised >>> $300. Definitely not the $500 Toyama Honyaki.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home for now
What are the main tasks you primarily intend to use the knife for? I'm looking for a knife that I can do small board work with, but also in-hand work. I cut a fair amount of acidic foods, which makes me think I should look at semi-/stainless, but I'm also pretty diligent about keeping carbon dry and never had any problems with my Aogami gyuto.
What knife, if any, are you replacing? An entire knife roll... hold on, let me find some blood pressure medication. So this is going to be one of many to come.
Do you have a particular grip that you primarily use? pinch
What cutting motions do you primarily use? Push, pull, chop, not really a rocker.
What improvements do you want from your current knife? Not trying to be too bougie, but I want my knives to have a bit soul. I'm not looking for a river jump (life goals), but I appreciate the craftsmanship. Sometimes you cut through something and it's like, "Ha, awesome," that's what I want.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Sani-tuff
Do you sharpen your own knives? Yes
Like I was saying above, I was originally looking to pick up a petty (specifically the Gesshin Heiji at JKI until they closed). I was going to pop over there any day when all this happened. I just couldn't make it across town before they closed. Sometimes whipping out the 240 is a bit overkill and my kitchen is cramped. There's very little surface area.
I want something that I can bang out some garlic, shallot, chives, herbs, fruits, mushies, cherry toms and go about my business without too much thought, especially to where I put it down. I was reading a thread on tall pettys and liked what was in there, just thought I'd open it up without hijacking it.
I was thinking about the Takeda Petty, 150mm, 37mm tall, seems like it would do everything I'm looking for.
Then I looked over at CKC at the Yoshikane 150mm petty, looks dope, probably can't go wrong with either.
Then I started looking around CKC's website and saw the Shigehiro Santoku, 157mm, 45mm tall, and per their specs is about as thin at the tip as my ginga... That sounds like it'd be a lot fun to use.
And then it continued to snowball from there to the Nihei Bunka, and maybe put off getting a petty right now... try something new.
I never messed around with a Bunka/Santoku, but maybe this is the situation with the size of my prep space where one makes sense.