Looking to retire my 270mm Masamoto KS 270mm and Shigeki Tanaka R2 240mm. I have grown pretty fond of taller blade profiles over the past year so would like something taller than both of these knives. Currently looking at Matsubara and Teruyasu Fujiwara Mabroroshi(or Denka, I know they aren't the tallest but I have wanted one forever).
LOCATION
What country are you in?
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$750.00
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.)
Mostly veg prep but a little bit of everything except butchery
What knife, if any, are you replacing?
Masamoto KS 270mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push and rock
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.)
Taller blade profile, good edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
LOCATION
What country are you in?
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$750.00
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.)
Mostly veg prep but a little bit of everything except butchery
What knife, if any, are you replacing?
Masamoto KS 270mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push and rock
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.)
Taller blade profile, good edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Synthetic
Do you sharpen your own knives? (Yes or no.)
Yes
