rodneyat
Well-Known Member
LOCATION
What country are you in? US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 270mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $200ish
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.)
Mainly slicing vegetables, trimming meats, chopping etc
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
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.) Mostly draw and rock
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 not replacing any knife. I am just looking for something in addition to my 8" chefs knives. I have a Mac 8" that I love. But, want something for larger jobs. I am leaning towards getting the Mac 270mm but wanted to look at other options in the same price range. ($200 or so) I've heard very good things about the Kagayaki VG-10 knives as well as the Gekko Knives at JCK. I like the Kagayaki because it is slightly lighter. The Gekko is slightly heavier than the Mac. Anyway, just wanted to throw it out there for thoughts.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Bamboo and rubber
Do you sharpen your own knives? (Yes or no.) Yes, with whetstones
What country are you in? US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 270mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? $200ish
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.)
Mainly slicing vegetables, trimming meats, chopping etc
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
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.) Mostly draw and rock
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 not replacing any knife. I am just looking for something in addition to my 8" chefs knives. I have a Mac 8" that I love. But, want something for larger jobs. I am leaning towards getting the Mac 270mm but wanted to look at other options in the same price range. ($200 or so) I've heard very good things about the Kagayaki VG-10 knives as well as the Gekko Knives at JCK. I like the Kagayaki because it is slightly lighter. The Gekko is slightly heavier than the Mac. Anyway, just wanted to throw it out there for thoughts.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Bamboo and rubber
Do you sharpen your own knives? (Yes or no.) Yes, with whetstones