LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I would like a gyuto to replace my Western chef knife, gonna use it for just about everything I can.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle
I think I could go for either, I use the pinch grip
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
I work in a professional kitchen so which do you think would be better?
What is your absolute maximum budget for your knife?
$300 max i wouldn't mind going a little lower so I could buy some better stones
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional
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.)
anything but dealing with bones most likely
What knife, if any, are you replacing?
my 8 in Western chef knife
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.)
chopping, slicing
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'm switching from western so I just want an overall upgrade
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)?
whatever will work best in a professional kitchen
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
good balance and a comfortable pinch grip my hands are a little smaller than most, I wear a large glove
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)?
id rather not have food discoloration, I can sharpen it if need be, I'd rather my knife not wedge, like a semi lazer? I don't want it super thin tho. I would also like an easy sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I would prefer to only sharpen my knife every other week but I don't know how realistic that is working in a professional kitchen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
plastic boards
Do you sharpen your own knives? (Yes or no.)
yes
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.)
yes
SPECIAL REQUESTS/COMMENTS
I am interested in all types of steel but I just want whats best for my work environment, I was interested in stainless cladding but from what I've read i don't know if it really has that much of an advantage. The handle on my current knife is basically a hybrid of western and wa, but I can go either way i feel like
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I would like a gyuto to replace my Western chef knife, gonna use it for just about everything I can.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle
I think I could go for either, I use the pinch grip
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm
Do you require a stainless knife? (Yes or no)
I work in a professional kitchen so which do you think would be better?
What is your absolute maximum budget for your knife?
$300 max i wouldn't mind going a little lower so I could buy some better stones
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
professional
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.)
anything but dealing with bones most likely
What knife, if any, are you replacing?
my 8 in Western chef knife
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.)
chopping, slicing
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'm switching from western so I just want an overall upgrade
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)?
whatever will work best in a professional kitchen
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
good balance and a comfortable pinch grip my hands are a little smaller than most, I wear a large glove
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)?
id rather not have food discoloration, I can sharpen it if need be, I'd rather my knife not wedge, like a semi lazer? I don't want it super thin tho. I would also like an easy sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I would prefer to only sharpen my knife every other week but I don't know how realistic that is working in a professional kitchen
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
plastic boards
Do you sharpen your own knives? (Yes or no.)
yes
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.)
yes
SPECIAL REQUESTS/COMMENTS
I am interested in all types of steel but I just want whats best for my work environment, I was interested in stainless cladding but from what I've read i don't know if it really has that much of an advantage. The handle on my current knife is basically a hybrid of western and wa, but I can go either way i feel like