LOCATION
What country are you in?
-United States of America
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Laser Gyuto
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese Handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-240mm - 270mm
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-$600
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Both
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.)
-pretty much everything that a laser can do.
What knife, if any, are you replacing?
-Konosuke HD 240mm Gyuto. Not really replacing this knife, just want a better knife to have.
Do you have a particular grip that you primarily use?
-pinch
What cutting motions do you primarily use?
-Push, pull, rock, chop
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.)
-Just looking for a overall better 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)?
-Non-factor
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Better blade, balance, F&F
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)?
-Smoother everything. Reactivity is a non-factor. Ease of sharpen is a non-factor.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-The longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Poly and 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.)
-I said YES!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Already have!
SPECIAL REQUESTS/COMMENTS
Just looking for an overall better laser gyuto.
What country are you in?
-United States of America
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Laser Gyuto
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese Handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-240mm - 270mm
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-$600
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Both
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.)
-pretty much everything that a laser can do.
What knife, if any, are you replacing?
-Konosuke HD 240mm Gyuto. Not really replacing this knife, just want a better knife to have.
Do you have a particular grip that you primarily use?
-pinch
What cutting motions do you primarily use?
-Push, pull, rock, chop
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.)
-Just looking for a overall better 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)?
-Non-factor
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Better blade, balance, F&F
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)?
-Smoother everything. Reactivity is a non-factor. Ease of sharpen is a non-factor.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-The longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Poly and 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.)
-I said YES!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Already have!
SPECIAL REQUESTS/COMMENTS
Just looking for an overall better laser gyuto.
