I’ve always been very into Japanese knives, my personal favourites being gyutos, pettys and cleavers.
Sadly I was never able to afford a Japanese knife and I have been working with my 8in Victorinox chef knife for about 5ish years. Never had something different and couldn’t afford a new knife with my cook’s low salary.
I own a very old petty Shun that was given to me after years of being used by another chef and received 2 global knives from my moms as a gift (tourné & pairing).
I want to get my first gyuto but I feel like navigating as a blind man in a sea of knives so I’d like help
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, i like both
What length of knife (blade) are you interested in (in inches or millimeters)?
200-210 but open to other length
Do you require a stainless knife? (Yes or no)
I think so?
What is your absolute maximum budget for your knife?
300-350CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Strictly professional environment
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.)
Veg prep, mincing veg, slicing meat, fish butchery
What knife, if any, are you replacing?
Replacing a victorinox 8in chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Depends on the job. Will almost use all of them
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.)
Very sharp for a long time
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference
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)?
Once again no preference
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood and synthetic and rubber
Do you sharpen your own knives? (Yes or no.)
Beginner but I try
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Of course
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
100%
SPECIAL REQUESTS/COMMENTS
I have access to Tosho and Knife in my city so if anybody has recommendations let me know
Sadly I was never able to afford a Japanese knife and I have been working with my 8in Victorinox chef knife for about 5ish years. Never had something different and couldn’t afford a new knife with my cook’s low salary.
I own a very old petty Shun that was given to me after years of being used by another chef and received 2 global knives from my moms as a gift (tourné & pairing).
I want to get my first gyuto but I feel like navigating as a blind man in a sea of knives so I’d like help
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, i like both
What length of knife (blade) are you interested in (in inches or millimeters)?
200-210 but open to other length
Do you require a stainless knife? (Yes or no)
I think so?
What is your absolute maximum budget for your knife?
300-350CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Strictly professional environment
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.)
Veg prep, mincing veg, slicing meat, fish butchery
What knife, if any, are you replacing?
Replacing a victorinox 8in chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
No
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.)
Depends on the job. Will almost use all of them
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.)
Very sharp for a long time
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference
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)?
Once again no preference
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood and synthetic and rubber
Do you sharpen your own knives? (Yes or no.)
Beginner but I try
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Of course
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
100%
SPECIAL REQUESTS/COMMENTS
I have access to Tosho and Knife in my city so if anybody has recommendations let me know
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