Perverockstar
Well-Known Member
LOCATION
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Bunka
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western or octagonal/heptagonal WA.
What length of knife (blade) are you interested in (in inches or millimeters)? 165-180mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? 500 EUR, I can stretch it a little bit for something that looks very special.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? This one is gonna be only for home and special ocassions.
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.)? A general purpose knife, hence why I want a bunka.
What knife, if any, are you replacing? None.
Do you have a particular grip that you primarily use? I switch grips according to what I'm cutting. Pinch grip, most of the time. But I also use handle grip and sometimes I put my index on the spine.
What cutting motions do you primarily use? I also switch cutting motions according to the task. Rocking and push/pull slicing. So the knife should have some flatness behind but a little bit of belly towards the tip.
What improvements do you want from your current knife? NA
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)? I have no preference for the finish BUT it has to be more than just a plain looking blade. No kurouchi. I'd also appreciate scratch resistance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? As long as the handle feels nice to the hand and the knife feels balanced.
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)? This does not matter a lot, since the knife would not see a lot of use at home. This knife is intended to be part of my personal collection for private use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood and plastic.
Do you sharpen your own knives? (Yes or no.) Yes I do.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
I'm considering the Kisuke ATS-34 Bunka 170mm. Any input on this one? It seems to tick all the right boxes and I really like the look of it. Maybe someone with personal experience with it can provide me with her/his impressions.
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Bunka
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western or octagonal/heptagonal WA.
What length of knife (blade) are you interested in (in inches or millimeters)? 165-180mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? 500 EUR, I can stretch it a little bit for something that looks very special.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? This one is gonna be only for home and special ocassions.
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.)? A general purpose knife, hence why I want a bunka.
What knife, if any, are you replacing? None.
Do you have a particular grip that you primarily use? I switch grips according to what I'm cutting. Pinch grip, most of the time. But I also use handle grip and sometimes I put my index on the spine.
What cutting motions do you primarily use? I also switch cutting motions according to the task. Rocking and push/pull slicing. So the knife should have some flatness behind but a little bit of belly towards the tip.
What improvements do you want from your current knife? NA
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)? I have no preference for the finish BUT it has to be more than just a plain looking blade. No kurouchi. I'd also appreciate scratch resistance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? As long as the handle feels nice to the hand and the knife feels balanced.
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)? This does not matter a lot, since the knife would not see a lot of use at home. This knife is intended to be part of my personal collection for private use.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood and plastic.
Do you sharpen your own knives? (Yes or no.) Yes I do.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
I'm considering the Kisuke ATS-34 Bunka 170mm. Any input on this one? It seems to tick all the right boxes and I really like the look of it. Maybe someone with personal experience with it can provide me with her/his impressions.