LOCATION
USA
KNIFE TYPE
Gyuto (regular or K tip)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa preferred but open to Western handle on a knife where everything else is perfect.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
My preference is stainless clad carbon. I am open to full carbon as well, though. I already have a Ginsan Gyuto, so no full stainless this time.
What is your absolute maximum budget for your knife?
$325 USD, but would be happier around $250
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 raw proteins, slicing and chopping all manner of fruits and veg
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
I push cut almost everything, with some occasional rock chopping on things like herbs and minced garlic. I pull cut when slicing proteins.
What improvements do you want from your current knife?
Not so much improvement just different. My current most used general purpose knives are a Tosaichi Shadow AS 240mm Gyuto and a Nigara AS 180mm K Tip Nakiri.
These knives are both pretty thin, so I’m looking to add more of a workhorse style grind. A nice balance between robustness and cutting feel is the main objective here.
I enjoy sharpening, so ease of sharpening is more important than utmost edge retention.
I’m not a stickler for flawless fit and finish whatsoever. I’d rather my money go toward performance before aesthetics.
Food release is very important. I cut a lot of carrots, potatoes and the like and sticky blades drive me insane.
Bare minimum blade height at the heel of 48mm. Preferably over 50mm.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
End grain maple and walnut.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
So far I’ve added the following knifes to my “maybe” list:
1. Hatsukokoro Kurokaze White 2 Gyuto 215mm
2. Fujiwara Maboroshi White 1 Gyuto 195mm
3. Shiro Kamo AS Gyuto 210mm
4. Moritaka AS Kiritsuke 240mm
USA
KNIFE TYPE
Gyuto (regular or K tip)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa preferred but open to Western handle on a knife where everything else is perfect.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
My preference is stainless clad carbon. I am open to full carbon as well, though. I already have a Ginsan Gyuto, so no full stainless this time.
What is your absolute maximum budget for your knife?
$325 USD, but would be happier around $250
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 raw proteins, slicing and chopping all manner of fruits and veg
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
I push cut almost everything, with some occasional rock chopping on things like herbs and minced garlic. I pull cut when slicing proteins.
What improvements do you want from your current knife?
Not so much improvement just different. My current most used general purpose knives are a Tosaichi Shadow AS 240mm Gyuto and a Nigara AS 180mm K Tip Nakiri.
These knives are both pretty thin, so I’m looking to add more of a workhorse style grind. A nice balance between robustness and cutting feel is the main objective here.
I enjoy sharpening, so ease of sharpening is more important than utmost edge retention.
I’m not a stickler for flawless fit and finish whatsoever. I’d rather my money go toward performance before aesthetics.
Food release is very important. I cut a lot of carrots, potatoes and the like and sticky blades drive me insane.
Bare minimum blade height at the heel of 48mm. Preferably over 50mm.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
End grain maple and walnut.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
So far I’ve added the following knifes to my “maybe” list:
1. Hatsukokoro Kurokaze White 2 Gyuto 215mm
2. Fujiwara Maboroshi White 1 Gyuto 195mm
3. Shiro Kamo AS Gyuto 210mm
4. Moritaka AS Kiritsuke 240mm
