Hi guys, I'm looking for a second knife. something a bit more sturdy than a laser knife ! I filled out the questionnaire if you could take a look please ? THanks for your help !
LOCATION
What country are you in?
France
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 handed
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)?
210-240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
400 Euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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 vegetable, slicing meats, cutting down poultry.
What knife, if any, are you replacing?
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.)
Rocking motion 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.)
Something not to thin, I already have a yoshimi kato which is a laser
Better aesthetics
Yes
Comfort
Sure
Ease of Use and Care
I'm okay with a maintenance, I already have a AS knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Dont have to sharpen too often
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
wood cutting board
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
LOCATION
What country are you in?
France
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 handed
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)?
210-240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
400 Euros
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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 vegetable, slicing meats, cutting down poultry.
What knife, if any, are you replacing?
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.)
Rocking motion 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.)
Something not to thin, I already have a yoshimi kato which is a laser
Better aesthetics
Yes
Comfort
Sure
Ease of Use and Care
I'm okay with a maintenance, I already have a AS knife
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Dont have to sharpen too often
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
wood cutting board
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
