HappyDaisy
Well-Known Member
Hello everyone, I am brand new here and new to the world of Japanese knives, I do not have anything fancy, in fact all I have for Japanese currently is a Shun Blue 6 inch butchery knife...
I will fill out the questionnaire and maybe get some help from all the knowledgeable folks on here
LOCATION
Canada
KNIFE TYPE
I need lots of help here, I need a knife for slicing and cubing meats (pork, beef, chicken) and I also need a knife to prepare all sorts of veggies.
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handles Only
What length of knife (blade) are you interested in (in inches or millimeters)?
Open To Ideas
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
This is open for discussion as I will need a few knives, but $2 000 would be a starting point
KNIFE USE
Preparing meats and Vegetables for professional purposes
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 except anything to do with bones as all product is without bone when it gets to my counter
What knife, if any, are you replacing?
I have been using Henckle Rocking Santoku, Henckle Chinese Chefs Knife, Henckle Boning Knife and also a Shun Blue 6 in Nutchery Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch when chopping, regular and combo
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.)
Link seems broken but I will try to explain,
I slice meat either front to back or reverse depending on what seems to work best for that cut/type of meat and size of cut I am making
I often rock chop when mincing
I prefer to chop veggies without rocking when not mincing
I also have to trim fat from large slabs of meat A LOT
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.)
I really want something that will chop veggies better in the sense of cleaner cuts (completely through the veggie) and a knife that can slice through meat easily and cube meat easily...I find what I am using now (Henckles) to be sticky and often times the blade doesn't glide into the meat, it almost sits on top. Yes I have whetstones and know how to use them.
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)?
Do not want Damascus clad, prefer core less.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Handle needs to be functional and of good fit and finish.
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)?
Less wedging, better food release, very important
Reactivity of metal is irrelevant I just want a great balance between being able to get a sharp edge and hold it without being too chippy
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind sharpening as it is part of the routine, however a balance between a great edge and great edge retention is important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood or epicurean
Do you sharpen your own knives? (Yes or no.)
Yes using whetstones (400 1000 5000)
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.)
SPECIAL REQUESTS/COMMENTS
My budget is around 2000 USD to get however many knives I need (could be two or could be 5, I just don't know lol) to complete the following tasks:
Chopping Veggies
Rock Chopping Veggies to mince them
Cutting Meat into Cubes about 1/4 inch by 1/4 inch
Cleaning Fat Off Slabs Of Meat (pork, bison, elk, beef)
I do not need:
Damascus Clad, Mirror Polish etc
I do want:
Ability to get really sharp and hold an edge without being too chippy
Wa Handle
Any help would be greatly appreciated...I have very little knowledge so I am sorry in advance If I have left anything out that I should have mentioned or my terms in explaining things are incorrect. We also have no shops in town that I can go see any if the wonderful smaller Japanese Blacksmith made knives, all we have are the Miyabi, Shun, Mac etc which I am sure are fantastic companies, I believe I am just in the market for something a little less mainstream to get a bit more of that special charm and support smaller companies.
I will fill out the questionnaire and maybe get some help from all the knowledgeable folks on here
LOCATION
Canada
KNIFE TYPE
I need lots of help here, I need a knife for slicing and cubing meats (pork, beef, chicken) and I also need a knife to prepare all sorts of veggies.
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handles Only
What length of knife (blade) are you interested in (in inches or millimeters)?
Open To Ideas
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
This is open for discussion as I will need a few knives, but $2 000 would be a starting point
KNIFE USE
Preparing meats and Vegetables for professional purposes
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 except anything to do with bones as all product is without bone when it gets to my counter
What knife, if any, are you replacing?
I have been using Henckle Rocking Santoku, Henckle Chinese Chefs Knife, Henckle Boning Knife and also a Shun Blue 6 in Nutchery Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch when chopping, regular and combo
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.)
Link seems broken but I will try to explain,
I slice meat either front to back or reverse depending on what seems to work best for that cut/type of meat and size of cut I am making
I often rock chop when mincing
I prefer to chop veggies without rocking when not mincing
I also have to trim fat from large slabs of meat A LOT
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.)
I really want something that will chop veggies better in the sense of cleaner cuts (completely through the veggie) and a knife that can slice through meat easily and cube meat easily...I find what I am using now (Henckles) to be sticky and often times the blade doesn't glide into the meat, it almost sits on top. Yes I have whetstones and know how to use them.
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)?
Do not want Damascus clad, prefer core less.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Handle needs to be functional and of good fit and finish.
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)?
Less wedging, better food release, very important
Reactivity of metal is irrelevant I just want a great balance between being able to get a sharp edge and hold it without being too chippy
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I don't mind sharpening as it is part of the routine, however a balance between a great edge and great edge retention is important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood or epicurean
Do you sharpen your own knives? (Yes or no.)
Yes using whetstones (400 1000 5000)
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.)
SPECIAL REQUESTS/COMMENTS
My budget is around 2000 USD to get however many knives I need (could be two or could be 5, I just don't know lol) to complete the following tasks:
Chopping Veggies
Rock Chopping Veggies to mince them
Cutting Meat into Cubes about 1/4 inch by 1/4 inch
Cleaning Fat Off Slabs Of Meat (pork, bison, elk, beef)
I do not need:
Damascus Clad, Mirror Polish etc
I do want:
Ability to get really sharp and hold an edge without being too chippy
Wa Handle
Any help would be greatly appreciated...I have very little knowledge so I am sorry in advance If I have left anything out that I should have mentioned or my terms in explaining things are incorrect. We also have no shops in town that I can go see any if the wonderful smaller Japanese Blacksmith made knives, all we have are the Miyabi, Shun, Mac etc which I am sure are fantastic companies, I believe I am just in the market for something a little less mainstream to get a bit more of that special charm and support smaller companies.