LOCATION
What country are you in?
United states
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)?
Santoku, gyuto, or bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle only
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180mm
Do you require a stainless knife? (Yes or no)
No, preferably carbon core
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 vegetable prep with some meat slicing. Working on a 10" cutting board for a lot of my time.
What knife, if any, are you replacing?
n/a
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.)
Chop, pull, push. Very rarely 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.)
Looking for a knife with a very flat profile (think masamoto ks), relatively tall heel, and a thin tip for lots of detail work.
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)?
Don't care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Just need the bare minimum comfort, no sharp edges on spine or choil.
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 chopper and push cutter with a nice tip for detail work and draw cuts.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Minimum 1 day of heavy use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
20% cutting on wood, 80% on plastic sani boards
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already have 220 Naniwa, 500 shapton glass, 1000/6000 king
SPECIAL REQUESTS/COMMENTS
Overall just looking for a very versatile small gyuto with a flat profile. I'm open to other knife tipes like k-tip gyuto/bunka, santoku, or even a taller petty.
What country are you in?
United states
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)?
Santoku, gyuto, or bunka
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle only
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180mm
Do you require a stainless knife? (Yes or no)
No, preferably carbon core
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 vegetable prep with some meat slicing. Working on a 10" cutting board for a lot of my time.
What knife, if any, are you replacing?
n/a
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.)
Chop, pull, push. Very rarely 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.)
Looking for a knife with a very flat profile (think masamoto ks), relatively tall heel, and a thin tip for lots of detail work.
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)?
Don't care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Just need the bare minimum comfort, no sharp edges on spine or choil.
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 chopper and push cutter with a nice tip for detail work and draw cuts.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Minimum 1 day of heavy use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
20% cutting on wood, 80% on plastic sani boards
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Already have 220 Naniwa, 500 shapton glass, 1000/6000 king
SPECIAL REQUESTS/COMMENTS
Overall just looking for a very versatile small gyuto with a flat profile. I'm open to other knife tipes like k-tip gyuto/bunka, santoku, or even a taller petty.
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