LOCATION
What country are you in?
Germany
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)?
I'm interested in a gyuto/chef's knife.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle if possible
What length of knife (blade) are you interested in (in inches or millimeters)?
Up to 210mm
Do you require a stainless knife? (Yes or no)
Doesnt matter.
What is your absolute maximum budget for your knife?
90€ but i would prefer something around like 75-80€
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.)
I mean just basic stuff. Basically everything above except filleting meat and fish and breaking poultry bones.
What knife, if any, are you replacing?
Not replacing any particular knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use the pinch grip most often
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,Slice,Chop
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.)
Comfort
Ease of Use and Care
Lightweight
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I dont really mind
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
I dont have any sharpening equipment on hand but i intend to buy sharpening equipment
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
SPECIAL REQUESTS/COMMENTS
I know my budget is kinda low for a gyuto so if its not possible to get a gyuto for my budget just a regular chef's knife is fine. I want something that will last a long time and thats basically it. Thanks.
What country are you in?
Germany
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)?
I'm interested in a gyuto/chef's knife.
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle if possible
What length of knife (blade) are you interested in (in inches or millimeters)?
Up to 210mm
Do you require a stainless knife? (Yes or no)
Doesnt matter.
What is your absolute maximum budget for your knife?
90€ but i would prefer something around like 75-80€
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.)
I mean just basic stuff. Basically everything above except filleting meat and fish and breaking poultry bones.
What knife, if any, are you replacing?
Not replacing any particular knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use the pinch grip most often
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,Slice,Chop
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.)
Comfort
Ease of Use and Care
Lightweight
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I dont really mind
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
I dont have any sharpening equipment on hand but i intend to buy sharpening equipment
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
SPECIAL REQUESTS/COMMENTS
I know my budget is kinda low for a gyuto so if its not possible to get a gyuto for my budget just a regular chef's knife is fine. I want something that will last a long time and thats basically it. Thanks.
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