Hi everyone I am looking for a very specific knife that may not exist - or the closest approximation. This will be for my wife who has different tastes than most...
What country are you in?
Australia
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? (What knife, if any, are you replacing?)
Her favourite knife is a 70mm petty/paring knife (global). The handle is too small for her and I think it would be better for the knife to be slightly bigger.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Only a western handle, furthermore she hates the touch of wood so I am hoping to get a resin handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I think 100mm would be perfect, and 120mm would be the absolute maximum
Do you require a stainless knife? (Yes or no)
Yes, full stainless
What is your absolute maximum budget for your knife?
No around $300 aud or us $230 - to be honest I'd be expecting to pay half that given the requirements
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home and rarely
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.)
Usually tomatoes and other small items, onion mushrooms things like that. She does not cook a lot.
edit - I will personally use it for trimming fat off boneless roasts and slicing them up. I like a small knife to work this with and I think it will be perfect.
Do you have a particular grip that you primarily use?
Hammer, I may be able to teach her something else once we have a better handle
What cutting motions do you primarily use?
Chopping & slicing
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.)
Better aesthetics, slightly bigger and a much better handle
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don't mind, I do them each 3 months
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Plastic
Do you sharpen your own knives? (Yes or no.)
Yes, electronic on global and learning to whetstone my one good bunka. I will probably sharpen hers with the wetstone.
The only knife I can find that ticks boxes is here: 4.3 inch from here although the shape of it isn't excactly what I want.
Otherwise,
This is has the wrong handle
This is the wrong shape at 3.5 inches and slightly small, I think the full 5 inches is too big
Thanks
What country are you in?
Australia
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? (What knife, if any, are you replacing?)
Her favourite knife is a 70mm petty/paring knife (global). The handle is too small for her and I think it would be better for the knife to be slightly bigger.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Only a western handle, furthermore she hates the touch of wood so I am hoping to get a resin handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
I think 100mm would be perfect, and 120mm would be the absolute maximum
Do you require a stainless knife? (Yes or no)
Yes, full stainless
What is your absolute maximum budget for your knife?
No around $300 aud or us $230 - to be honest I'd be expecting to pay half that given the requirements
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home and rarely
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.)
Usually tomatoes and other small items, onion mushrooms things like that. She does not cook a lot.
edit - I will personally use it for trimming fat off boneless roasts and slicing them up. I like a small knife to work this with and I think it will be perfect.
Do you have a particular grip that you primarily use?
Hammer, I may be able to teach her something else once we have a better handle
What cutting motions do you primarily use?
Chopping & slicing
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.)
Better aesthetics, slightly bigger and a much better handle
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don't mind, I do them each 3 months
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Plastic
Do you sharpen your own knives? (Yes or no.)
Yes, electronic on global and learning to whetstone my one good bunka. I will probably sharpen hers with the wetstone.
The only knife I can find that ticks boxes is here: 4.3 inch from here although the shape of it isn't excactly what I want.
Otherwise,
This is has the wrong handle
This is the wrong shape at 3.5 inches and slightly small, I think the full 5 inches is too big
Thanks
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