G8trwood
Member
Looking for a knife for a gift and one for myself.
Budget for the gift 250-300
we have similar knife handling techniques and both of use the knife softer in a slicing motion. No hard chopping
LOCATION US Florida
KNIFE TYPE Chef, Gyoto
right handed
Western handles
What length of knife 240-250
Do you require a stainless knife?
Gift knife, open to carbon clad or stainless. He has never used a “good stainless” knife
me, would prefer stainless
What is your absolute maximum budget for your knife?
Gift 300 prefer to stay under
KNIFE USE
intend to use this knife at home
home prep, we both have hard use knives for certain tasks we would not use a good knife on. Frequent large family gatherings.
I do a lot of home veggie prep for meals we prepare and freeze. Lot of kale and greens I use a big board to break down.
What knife, if any, are you replacing?
I have a Blazen SG2 210 and I am looking for a larger knife, taller and longer. I don’t know what my relative has other than it is a cheap stainless.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.). Pinch grip the majority of the time
What cutting motions do you primarily use? (Please click on this LINKfor types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push or pull slicing with occasional rocking for herbs.
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.) Mainly length and knuckle clearance. I have been pleased with the knife
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)? Not damascus, prefer darker handles. Rounded corners. Definitely prefer french profile or flatter. I dislike German profile knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Not flexible but light-mid weight.
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)? Prefer the knife to be good as purchased, i.e., no thinning, etc
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) me, wood, relative bamboo
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.) No, I have plenty of stones...It is a disease
Budget for the gift 250-300
we have similar knife handling techniques and both of use the knife softer in a slicing motion. No hard chopping
LOCATION US Florida
KNIFE TYPE Chef, Gyoto
right handed
Western handles
What length of knife 240-250
Do you require a stainless knife?
Gift knife, open to carbon clad or stainless. He has never used a “good stainless” knife
me, would prefer stainless
What is your absolute maximum budget for your knife?
Gift 300 prefer to stay under
KNIFE USE
intend to use this knife at home
home prep, we both have hard use knives for certain tasks we would not use a good knife on. Frequent large family gatherings.
I do a lot of home veggie prep for meals we prepare and freeze. Lot of kale and greens I use a big board to break down.
What knife, if any, are you replacing?
I have a Blazen SG2 210 and I am looking for a larger knife, taller and longer. I don’t know what my relative has other than it is a cheap stainless.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.). Pinch grip the majority of the time
What cutting motions do you primarily use? (Please click on this LINKfor types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push or pull slicing with occasional rocking for herbs.
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.) Mainly length and knuckle clearance. I have been pleased with the knife
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)? Not damascus, prefer darker handles. Rounded corners. Definitely prefer french profile or flatter. I dislike German profile knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Not flexible but light-mid weight.
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)? Prefer the knife to be good as purchased, i.e., no thinning, etc
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) me, wood, relative bamboo
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.) No, I have plenty of stones...It is a disease
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