neilmcginnis
Member
I need a general use chefs knife that looks attractive and is high quality.. budget is around $300. I was looking at J KNIVES based on comments from people on this forum but the store is not accepting orders for some reason. Please give me some advice on what to get. The handles on some of the j knives with the hammered steel looks really impressive to me so that may be what attracted me.. also many people recommended it. But apparently thats not an option.
I impulsively purchased the Kochi 180mm Kurouchi Kiritsuke-Shaped Santoku but I'm still looking for recommendations based on this request form..
Thanks for your time
Full knive request form below:
LOCATION
What country are you in? USA (Central Texas)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef knife
Are you right or left handed? Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches.
Do you require a stainless knife? (Yes or no) No but I would like to hear a recommendation for stainless also if you have one.
What is your absolute maximum budget for your knife? $400, preferably less though.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home cook
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.) slicing vegetables, chopping vegetables, slicing meats.
What knife, if any, are you replacing? Shun
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I'm not sure and I can't find the link. lol
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.) Rocking mostly and chopping sometimes
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.) Razor-like Sharpness, Comfort/Ergonomical, Attractive, Good grip, Good edge retention. Double bevel.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Unfortunately the aesthetics are very important to me also and the traditional japanese knife is a little boring for my taste even though it may be the most effective.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I dont have much of a preference although lighter seems better.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Good multifunction for veggies. I do not sharpen my tools.. or at least i haven't thus far apparently i need to learn.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? As long as possible since i dont usually sharpen.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Have a maple end grain board
Do you sharpen your own knives? (Yes or no.) No
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I'm not ready yet, I think I will have a professional do it.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Not now, I have already mentioned above
SPECIAL REQUESTS/COMMENTS
Hopefully you can recommend a knife that is in stock also although that might be asking a bit much. lol
I impulsively purchased the Kochi 180mm Kurouchi Kiritsuke-Shaped Santoku but I'm still looking for recommendations based on this request form..
Thanks for your time
Full knive request form below:
LOCATION
What country are you in? USA (Central Texas)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef knife
Are you right or left handed? Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches.
Do you require a stainless knife? (Yes or no) No but I would like to hear a recommendation for stainless also if you have one.
What is your absolute maximum budget for your knife? $400, preferably less though.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home cook
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.) slicing vegetables, chopping vegetables, slicing meats.
What knife, if any, are you replacing? Shun
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) I'm not sure and I can't find the link. lol
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.) Rocking mostly and chopping sometimes
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.) Razor-like Sharpness, Comfort/Ergonomical, Attractive, Good grip, Good edge retention. Double bevel.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Unfortunately the aesthetics are very important to me also and the traditional japanese knife is a little boring for my taste even though it may be the most effective.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I dont have much of a preference although lighter seems better.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? Good multifunction for veggies. I do not sharpen my tools.. or at least i haven't thus far apparently i need to learn.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? As long as possible since i dont usually sharpen.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Have a maple end grain board
Do you sharpen your own knives? (Yes or no.) No
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I'm not ready yet, I think I will have a professional do it.
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Not now, I have already mentioned above
SPECIAL REQUESTS/COMMENTS
Hopefully you can recommend a knife that is in stock also although that might be asking a bit much. lol
