So, my final project for 2020 will be getting a sujihiki. Please find the questionnaire below.
LOCATION
Netherlands (EU)
KNIFE TYPE
I'm interested in a sujihiki.
I'm right handed.
Preference for a Japanese handle.
Length of knife (blade): between 240mm and 270mm.
Preferable either blue (#1 or #2), or (semi)-stainless.
Maximum budget is around 500 euro.
KNIFE USE
Home environment.
Main tasks: slicing and portioning meat, taking off the skin of meat/fish
No replacement, this will be my first sujihiki.
Pinch grip primarily.
Characteristics that I would like this knife to have: I've read about some people preferring some weight, so perhaps that would be good characteristic.
Aesthetics: good fit and finish.
Comfort: would prefer good handle material and handle shape. Willing to pay for a handle upgrade.
Ease of Use: would like something that is easy to use and to sharpen. No issues with a reactive steel.
Edge Retention: ideally long.
KNIFE MAINTENANCE
I use a wooden and rubber/synthetic cutting board.
I sharpen my own knives using Naniwa.
SPECIAL REQUESTS/COMMENTS
I'm an EU consumer so preferably an EU shop. That said, I've looked around and don't see lots of choice. I now have a positive buying experience with Japanese Chefs Knife so that would be a suitable shop too. In fact, I've been looking into the Masamoto KS and Mizuno Tanrenjo blue #1 and #2 as well as some Sukenaris. Would like to hear from people using one of these? Knivesandstones Australia should be okay too. Watanabe might also be an option, but last time I got burned on 30% extra import costs...
Particularly interested in views regarding blade size length (240 vs 270 for home use) and blue versus (semi)-stainless. Thanks!
LOCATION
Netherlands (EU)
KNIFE TYPE
I'm interested in a sujihiki.
I'm right handed.
Preference for a Japanese handle.
Length of knife (blade): between 240mm and 270mm.
Preferable either blue (#1 or #2), or (semi)-stainless.
Maximum budget is around 500 euro.
KNIFE USE
Home environment.
Main tasks: slicing and portioning meat, taking off the skin of meat/fish
No replacement, this will be my first sujihiki.
Pinch grip primarily.
Characteristics that I would like this knife to have: I've read about some people preferring some weight, so perhaps that would be good characteristic.
Aesthetics: good fit and finish.
Comfort: would prefer good handle material and handle shape. Willing to pay for a handle upgrade.
Ease of Use: would like something that is easy to use and to sharpen. No issues with a reactive steel.
Edge Retention: ideally long.
KNIFE MAINTENANCE
I use a wooden and rubber/synthetic cutting board.
I sharpen my own knives using Naniwa.
SPECIAL REQUESTS/COMMENTS
I'm an EU consumer so preferably an EU shop. That said, I've looked around and don't see lots of choice. I now have a positive buying experience with Japanese Chefs Knife so that would be a suitable shop too. In fact, I've been looking into the Masamoto KS and Mizuno Tanrenjo blue #1 and #2 as well as some Sukenaris. Would like to hear from people using one of these? Knivesandstones Australia should be okay too. Watanabe might also be an option, but last time I got burned on 30% extra import costs...
Particularly interested in views regarding blade size length (240 vs 270 for home use) and blue versus (semi)-stainless. Thanks!