LOCATION
What country are you in?
Germany
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Sujihiki and Nakiri (I already own a Dick chefknife, therefor a gyoto and a santoku is not so important for now)
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I am fine with either handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I am not really sure about this. I would say Sujihiki around 24-27 cm and Nakiri around 15 to 18 cm. But this is not set in stone at all, and I would like to hear some advice/opinons.
Do you require a stainless knife? (Yes or no)
I think I prefer it. I heard the non stainless one are rusting pretty fast? But I have little to no experience, there if this is not the case, I would be fine with a non-stainless one too.
What is your absolute maximum budget for your knife?
150 € each (So 300 in total, but this is the absolut maximum, I would like to keep it lower if possible)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Only at 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.)? (Please identify as many tasks as you would like.)
Slicing veggies and fish (I like to do sushi myself). Filleting fish, also "cutting down" fish (But I think a sujihiki might not be suitable for it, since its quite fragile?). I dont eat meat at all (except for fish). The Nakiri is more used for "harder" veggies, like pumpkins, turnips and beets.
What knife, if any, are you replacing?
Not replacing any. I would like to have a collection/addition to my F. Dick 1905 Chefknife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch Grip
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.)
I dont think I have a particular one. I kinda change depending what I am cutting. I guess equally use Pull and Push Cut.
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.)
Thinner, more accurate and delicate slices.
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)?
Wooden handle, otherwise I dont mind too much.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter than my current knife.
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)?
ability to use the knife right out of the box and easy sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not more than once a week. Idealy like every two weeks.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes.
Do you sharpen your own knives? (Yes or no.)
Not yet. I hoan them with a Zwilling steel rod.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes I would love to.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. I was thinking about getting a Zische stone, but my knowledge is more than limited.
What country are you in?
Germany
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Sujihiki and Nakiri (I already own a Dick chefknife, therefor a gyoto and a santoku is not so important for now)
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I am fine with either handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I am not really sure about this. I would say Sujihiki around 24-27 cm and Nakiri around 15 to 18 cm. But this is not set in stone at all, and I would like to hear some advice/opinons.
Do you require a stainless knife? (Yes or no)
I think I prefer it. I heard the non stainless one are rusting pretty fast? But I have little to no experience, there if this is not the case, I would be fine with a non-stainless one too.
What is your absolute maximum budget for your knife?
150 € each (So 300 in total, but this is the absolut maximum, I would like to keep it lower if possible)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Only at 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.)? (Please identify as many tasks as you would like.)
Slicing veggies and fish (I like to do sushi myself). Filleting fish, also "cutting down" fish (But I think a sujihiki might not be suitable for it, since its quite fragile?). I dont eat meat at all (except for fish). The Nakiri is more used for "harder" veggies, like pumpkins, turnips and beets.
What knife, if any, are you replacing?
Not replacing any. I would like to have a collection/addition to my F. Dick 1905 Chefknife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch Grip
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.)
I dont think I have a particular one. I kinda change depending what I am cutting. I guess equally use Pull and Push Cut.
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.)
Thinner, more accurate and delicate slices.
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)?
Wooden handle, otherwise I dont mind too much.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter than my current knife.
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)?
ability to use the knife right out of the box and easy sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not more than once a week. Idealy like every two weeks.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes.
Do you sharpen your own knives? (Yes or no.)
Not yet. I hoan them with a Zwilling steel rod.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes I would love to.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. I was thinking about getting a Zische stone, but my knowledge is more than limited.
