Update 2:
Increased budget, cleaned up the text and removed all the text related to the petty knife, sharpening stone and cutting board. I's better to make a separate thread for that.
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)?
gyuto
Are you right or left handed?
right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
suitable for pinch grip (not too intrusive or curved), doesn't matter if leaning Western or Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
at least 210 mm, with around 225 to 230 mm being ideal
Just give me all of your recommendations in the 210-240 mm range since the official measurements are often wildly inaccurate.
Do you require a stainless knife? (Yes or no)
ideally at least stainless clad, but I'm okay with carbon as well if it's a relatively low-maintenance type and doesn't colour food too much
What is your absolute maximum budget for your knife?
200 for the gyuto
I would like to stay as close to 100 euros as possible, but I figured I shouldn't cut off the price range at 150 in case there is much more value to be had closer to the 200 euro range.
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.)
cutting vegetables only (slicing, chopping, mincing, anything)
Attach files
What knife, if any, are you replacing?
none
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch 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.)
slicing or push, I don't exactly understand the definitions in the link. I do either the typical santoku motion (down + forward) or sometimes - if a knife encourages it - a type of rocking with almost all of the motion being horizontal
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.)
Thin cutter that glides through onions, carrots and cabbage (and similar) but isn't prone to chipping. Food release should be as good as possible within this price range and for this type of knife. At least food shouldn't get suctioned to the blade and come off relatively easily with the fingers if it sticks.
Better aesthetics
no crazy patterns (elaborate damascus patterns, etc)
Comfort
handle shouldn't be extremely short or thin
Ease of Use and Care
ideally easy to care for, but if a relatively low-maintenance carbon knife ends up being the best option I wouldn't mind either; it should ideally be easy to maintain and sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
as good as possible, but it's not high on the priority list
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
edge-friendly HDPE cutting board in one house, wood cutting board in the other. it would be ideal if I could use the knife on the HDPE board until I decide on a good wooden board to replace it with
Do you sharpen your own knives? (Yes or no.)
yes. Shapton Pro1000, will see what else I need or want depending on the knife
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, as necessary.
SPECIAL REQUESTS/COMMENTS
If you suggest knives from shops outside of the EU then consider that there will be a 19% import tax on both the value of the knife and the shipping (which I presume will be 20+ euros), plus a customs fee on top of that if the knife costs more than 150 euros (about 150 dollars). That should be your basis for judging whether it is still a good value.
Thanks a lot!
Increased budget, cleaned up the text and removed all the text related to the petty knife, sharpening stone and cutting board. I's better to make a separate thread for that.
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)?
gyuto
Are you right or left handed?
right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
suitable for pinch grip (not too intrusive or curved), doesn't matter if leaning Western or Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
at least 210 mm, with around 225 to 230 mm being ideal
Just give me all of your recommendations in the 210-240 mm range since the official measurements are often wildly inaccurate.
Do you require a stainless knife? (Yes or no)
ideally at least stainless clad, but I'm okay with carbon as well if it's a relatively low-maintenance type and doesn't colour food too much
What is your absolute maximum budget for your knife?
200 for the gyuto
I would like to stay as close to 100 euros as possible, but I figured I shouldn't cut off the price range at 150 in case there is much more value to be had closer to the 200 euro range.
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.)
cutting vegetables only (slicing, chopping, mincing, anything)
Attach files
What knife, if any, are you replacing?
none
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch 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.)
slicing or push, I don't exactly understand the definitions in the link. I do either the typical santoku motion (down + forward) or sometimes - if a knife encourages it - a type of rocking with almost all of the motion being horizontal
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.)
Thin cutter that glides through onions, carrots and cabbage (and similar) but isn't prone to chipping. Food release should be as good as possible within this price range and for this type of knife. At least food shouldn't get suctioned to the blade and come off relatively easily with the fingers if it sticks.
Better aesthetics
no crazy patterns (elaborate damascus patterns, etc)
Comfort
handle shouldn't be extremely short or thin
Ease of Use and Care
ideally easy to care for, but if a relatively low-maintenance carbon knife ends up being the best option I wouldn't mind either; it should ideally be easy to maintain and sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
as good as possible, but it's not high on the priority list
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
edge-friendly HDPE cutting board in one house, wood cutting board in the other. it would be ideal if I could use the knife on the HDPE board until I decide on a good wooden board to replace it with
Do you sharpen your own knives? (Yes or no.)
yes. Shapton Pro1000, will see what else I need or want depending on the knife
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, as necessary.
SPECIAL REQUESTS/COMMENTS
If you suggest knives from shops outside of the EU then consider that there will be a 19% import tax on both the value of the knife and the shipping (which I presume will be 20+ euros), plus a customs fee on top of that if the knife costs more than 150 euros (about 150 dollars). That should be your basis for judging whether it is still a good value.
Thanks a lot!
Last edited:
Correct math is (0.35/2) / invsin(13/360 * 2pi) for anybody that wants it.
