chefjpkuhn
New Member
Currently considering getting the Yoshikane SKD Tsuchime gyuto 240mm
LOCATION
What country are you in?
Los Angeles, USA
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)?
Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
$350-$500 is where I am hoping to land
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.)
Meant to be an all around knife. I have other specialty knives I use for longer butchery tasks and such
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.)
Blade grip with finger extended
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.)
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 am just looking for a different feel. I currently use a Nenox wa Kiritsuke 270mm as my main knife and love it.
Better aesthetics
Simple Japanese is generally what I lean towards
Comfort
Ease of Use and Care
I dont want to have to be paranoid of it rusting while I am busy at work
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I like harder knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hi-Soft synthetic cutting board
Do you sharpen your own knives? (Yes or no.)
YEs
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
LOCATION
What country are you in?
Los Angeles, USA
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)?
Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
$350-$500 is where I am hoping to land
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.)
Meant to be an all around knife. I have other specialty knives I use for longer butchery tasks and such
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.)
Blade grip with finger extended
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.)
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 am just looking for a different feel. I currently use a Nenox wa Kiritsuke 270mm as my main knife and love it.
Better aesthetics
Simple Japanese is generally what I lean towards
Comfort
Ease of Use and Care
I dont want to have to be paranoid of it rusting while I am busy at work
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I like harder knives
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hi-Soft synthetic cutting board
Do you sharpen your own knives? (Yes or no.)
YEs
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
.
