Really been looking for something like the massdrop knife and actually have something very similar on order. Really looking forward to see if the two knives will turn out very similar indeed.
Anyway, for those still looking, just copy the questionnaire below that I’ve filled out for you.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Massdrop v.4 knife.
Are you right or left handed? Yes.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Special ian handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 250 or 225.
Do you require a stainless knife? (Yes or no) no
What is your absolute maximum budget for your knife? Around 800
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Yes.
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.) All of the above.
What knife, if any, are you replacing? The massdrop knife that I couldn’t get.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) two handed cow sword 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.) yes.
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.) Previous knife broke when chopping wood so I need a true workhorse.
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)? Wrought iron.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? All of the above.
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)? All of the above.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Forever.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) yes.
Do you sharpen your own knives? (Yes or no.) yes.
