LOCATION
What country are you in? USA - Utah
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)? Chefs Knife (Preferably Japanese) , and possibly a ~5 inch utility knife (dont have to match)
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either
What length of knife (blade) are you interested in (in inches or millimeters)? 8 Inch
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? ~$250/Chefs - ~$100/Utility
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? 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 and chopping Veggies (onions chilis mostly), Butterflying Chicken, Trimming Meats
What knife, if any, are you replacing? Victorinox 10 Inch Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Primarily Regular/Hammer but i do different grips depending on what im cutting and what knife im using.
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 Cut, Chop, Rock, Draw, Slice
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.) the 10 inch feels a bit unwieldy at times doing precise cuts, it seems to dull quicker than i would like
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)? None - Not sure if wood would dry and crack in Utah and be a pain
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? No big preference
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)? Push Cutting and Rocking occasionally, would like to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Preferably more than my current victorinox, a few weeks with semi regular use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) looking at getting an end grain wood and rubber NoTrax board, Currently using synthetic/Wood
Do you sharpen your own knives? (Yes or no.) Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes, Currently use a King 1000 and Leather strop with compound, looking to get maybe a 1000 and 4000 shapton glass and stropping but not set on any stones(would love suggestions). Not sure if a harder knife would be too much for the king.
SPECIAL REQUESTS/COMMENTS
To hit on a few things i said above,
-I enjoy the look of Japanese knives and have always wanted one - might also want a smaller ~5 inch utility knife for more precise cuts.
-Looking for something that holds a better edge than my victorinox
-Looking for suggestions on Stones am leaning toward 1k/4k shapton glass
-Looked around a bit and SG2 caught my eye for edge retention, was considering a Miyabi Birchwood on sale but unsure of the wood longevity in Utah, or maybe an Enso Sg2
What country are you in? USA - Utah
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)? Chefs Knife (Preferably Japanese) , and possibly a ~5 inch utility knife (dont have to match)
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either
What length of knife (blade) are you interested in (in inches or millimeters)? 8 Inch
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? ~$250/Chefs - ~$100/Utility
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? 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 and chopping Veggies (onions chilis mostly), Butterflying Chicken, Trimming Meats
What knife, if any, are you replacing? Victorinox 10 Inch Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Primarily Regular/Hammer but i do different grips depending on what im cutting and what knife im using.
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 Cut, Chop, Rock, Draw, Slice
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.) the 10 inch feels a bit unwieldy at times doing precise cuts, it seems to dull quicker than i would like
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)? None - Not sure if wood would dry and crack in Utah and be a pain
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? No big preference
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)? Push Cutting and Rocking occasionally, would like to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Preferably more than my current victorinox, a few weeks with semi regular use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) looking at getting an end grain wood and rubber NoTrax board, Currently using synthetic/Wood
Do you sharpen your own knives? (Yes or no.) Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes, Currently use a King 1000 and Leather strop with compound, looking to get maybe a 1000 and 4000 shapton glass and stropping but not set on any stones(would love suggestions). Not sure if a harder knife would be too much for the king.
SPECIAL REQUESTS/COMMENTS
To hit on a few things i said above,
-I enjoy the look of Japanese knives and have always wanted one - might also want a smaller ~5 inch utility knife for more precise cuts.
-Looking for something that holds a better edge than my victorinox
-Looking for suggestions on Stones am leaning toward 1k/4k shapton glass
-Looked around a bit and SG2 caught my eye for edge retention, was considering a Miyabi Birchwood on sale but unsure of the wood longevity in Utah, or maybe an Enso Sg2
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