LOCATION
What country are you in? Australia
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)? 2x Knives 1) Gyuto/Santoku/Nakiri & 2) Bread Knife
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Open to both
What length of knife (blade) are you interested in (in inches or millimeters)? Ideally 165 to 210 mm (however open to bigger sizes for the bread knife)
Do you require a stainless knife? (Yes or no) Open to it
What is your absolute maximum budget for your knife? Circa $200 AUD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Amateur home chef
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.)
Slicing vegetables/fruit, chopping vegetables, mincing vegetables and herbs. (and bread)
What knife, if any, are you replacing? I'm not replacing however adding to my K&S Tinaka Ginsanko Gyuto 240mm Lite (however looking for something a little smaller for everything but the bread knife)
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.) Push cut however happy adapt and learn new techniques.
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 already have a great knife however chasing something a little smaller (with exception to the bread knife)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I've currently looking for a new board - Looking for advice, I'm currently interested in the Hasewaga Pro PE Black if its not considered overkill or I'm open to some wood suggestions.
Do you sharpen your own knives? (Yes or no.) Not yet, this is an area/skill I want to develop with your guidance.
If not, are you interested in learning how to sharpen your knives? As above
Are you interested in purchasing sharpening products for your knives? (Yes or no.). Yes with your guidance.
SPECIAL REQUESTS/COMMENTS
I'm interested in a new chopping board as per above, Hasewaga Pro PE Black has caught my attention however i'm also open to wood suggestions
Also interested in knife storage (or a sleeve) ideas for easy access so that I can use them more often. I currently wash my knife and put it back in its box after every use
What country are you in? Australia
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)? 2x Knives 1) Gyuto/Santoku/Nakiri & 2) Bread Knife
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Open to both
What length of knife (blade) are you interested in (in inches or millimeters)? Ideally 165 to 210 mm (however open to bigger sizes for the bread knife)
Do you require a stainless knife? (Yes or no) Open to it
What is your absolute maximum budget for your knife? Circa $200 AUD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Amateur home chef
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.)
Slicing vegetables/fruit, chopping vegetables, mincing vegetables and herbs. (and bread)
What knife, if any, are you replacing? I'm not replacing however adding to my K&S Tinaka Ginsanko Gyuto 240mm Lite (however looking for something a little smaller for everything but the bread knife)
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.) Push cut however happy adapt and learn new techniques.
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 already have a great knife however chasing something a little smaller (with exception to the bread knife)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I've currently looking for a new board - Looking for advice, I'm currently interested in the Hasewaga Pro PE Black if its not considered overkill or I'm open to some wood suggestions.
Do you sharpen your own knives? (Yes or no.) Not yet, this is an area/skill I want to develop with your guidance.
If not, are you interested in learning how to sharpen your knives? As above
Are you interested in purchasing sharpening products for your knives? (Yes or no.). Yes with your guidance.
SPECIAL REQUESTS/COMMENTS
I'm interested in a new chopping board as per above, Hasewaga Pro PE Black has caught my attention however i'm also open to wood suggestions
Also interested in knife storage (or a sleeve) ideas for easy access so that I can use them more often. I currently wash my knife and put it back in its box after every use
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