Hagerboy
Member
LOCATION
Canada
KNIFE TYPE
Gyutou
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese?
I'd like to try Japanese but either is fine.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm is best but 210mm is acceptable.
Do you require a stainless knife? (Yes or no)
Preferred but not necessary
What is your absolute maximum budget for your knife?
$200 CAD ~ 150 USD but willing to go at most $100 above for something that would blow one at that price point out of the water
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.)?
This will be a secondary knife for less demanding jobs like chopping, slicing, dicing, various boneless meats and vegetables.
What knife, if any, are you replacing?
I have a Henckels 260mm chef knife from the 80s I'd like to supplement with this knife.
Do you have a particular grip that you primarily use?
Pinch and finger point, though nothing habitual
What cutting motions do you primarily use?
This will be a large change from what I usually use so cutting style is unimportant
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'd like something a little sharper than the knife I usually use so I can both improve my cutting and speed up the time it takes since I often have to use more force or cut multiple times with my current 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)?
Do not care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Same as above
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)?
I think I'd like it to have good food release since that was part of the problem I was talking about.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'm a newbie when it comes to sharpening, all I own is a honing rod. So maybe a semi decent edge retention (weeks to months)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (synthetic, wood)
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.)
Though I would like to learn how to sharpen properly.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
If it's not going to break the bank, sure!
It's not as important but if you can find a site that's Canadian that'd be great. USD conversion and shipping is quite expensive.
I was looking at this knife as kind of a baseline but have no idea if better ones exist.
https://knifewear.com/products/haruyuki-kokuto-gyuto-240mm?variant=30206791254064
Canada
KNIFE TYPE
Gyutou
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese?
I'd like to try Japanese but either is fine.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm is best but 210mm is acceptable.
Do you require a stainless knife? (Yes or no)
Preferred but not necessary
What is your absolute maximum budget for your knife?
$200 CAD ~ 150 USD but willing to go at most $100 above for something that would blow one at that price point out of the water
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.)?
This will be a secondary knife for less demanding jobs like chopping, slicing, dicing, various boneless meats and vegetables.
What knife, if any, are you replacing?
I have a Henckels 260mm chef knife from the 80s I'd like to supplement with this knife.
Do you have a particular grip that you primarily use?
Pinch and finger point, though nothing habitual
What cutting motions do you primarily use?
This will be a large change from what I usually use so cutting style is unimportant
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'd like something a little sharper than the knife I usually use so I can both improve my cutting and speed up the time it takes since I often have to use more force or cut multiple times with my current 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)?
Do not care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Same as above
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)?
I think I'd like it to have good food release since that was part of the problem I was talking about.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'm a newbie when it comes to sharpening, all I own is a honing rod. So maybe a semi decent edge retention (weeks to months)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (synthetic, wood)
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.)
Though I would like to learn how to sharpen properly.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
If it's not going to break the bank, sure!
It's not as important but if you can find a site that's Canadian that'd be great. USD conversion and shipping is quite expensive.
I was looking at this knife as kind of a baseline but have no idea if better ones exist.
https://knifewear.com/products/haruyuki-kokuto-gyuto-240mm?variant=30206791254064
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