LOCATION
USA
KNIFE TYPE
Utility. I really like the look at the 8" (or so) k-tip knives. I'm going to use this knife for brisket as well chicken breast and vegetable cutting. I'd be open to two knives if one of them is a brisket sword.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handle. I'd prefer a knife without a handle so I can put this one on.
https://www.etsy.com/listing/1699836295/wa-handle-blank-for-kitchen-knife?ref=yr_purchases
What length of knife (blade) are you interested in (in inches or millimeters)?
8" for the k-tip. 12" ish for the brisket knife.
Do you require a stainless knife? (Yes or no)
Preferred but no.
What is your absolute maximum budget for your knife?
$500 for both. $300ish for one. I don't want to make the wife too mad with a first nice knife purchase.
KNIFE USE
Home use only
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, slicing meats
What knife, if any, are you replacing?
Standard kitchen set
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I think the hammer grip is mostly what I use.
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. I think that's really all I currently use
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.)
Better aesthetics. I like the damascus look but am not tied to it. I'd prefer something with a little character in it. ie hammer marks, damascus...
Comfort. I like the octagon feel in my hand way more than round-ish handles.
Ease of Use and Care - something I'm looking for is less food sticking to the knife. I really dislike when cutting potatoes that they all stick to the blade.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Bamboo, wood, and plastic. Mostly use a maple cutting board
Do you sharpen your own knives? (Yes or no.)
Just starting too. I have a cheap sharpener similar to this.
https://www.amazon.com/MOVIRON-Prof...720397748&sprefix=knife+sharp,aps,128&sr=8-71
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
SPECIAL REQUESTS/COMMENTS
I've been doing some reading and have been looking at these. I'm not tied to them and am totally open to better options, but from what I was reading people seem to like these makers. It also seems like I can order them without a handle and put the one linked above on the knives.
https://knifejapan.com/yoshimitsu-kajiya-kiritsuke-bocho-195mm-shirogami-2/
https://knifejapan.com/unshu-yukimitsu-hamono-migaki-kensaki-gyuto-240mm-no-handle/
Thanks for reading and your suggestions.
USA
KNIFE TYPE
Utility. I really like the look at the 8" (or so) k-tip knives. I'm going to use this knife for brisket as well chicken breast and vegetable cutting. I'd be open to two knives if one of them is a brisket sword.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handle. I'd prefer a knife without a handle so I can put this one on.
https://www.etsy.com/listing/1699836295/wa-handle-blank-for-kitchen-knife?ref=yr_purchases
What length of knife (blade) are you interested in (in inches or millimeters)?
8" for the k-tip. 12" ish for the brisket knife.
Do you require a stainless knife? (Yes or no)
Preferred but no.
What is your absolute maximum budget for your knife?
$500 for both. $300ish for one. I don't want to make the wife too mad with a first nice knife purchase.
KNIFE USE
Home use only
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, slicing meats
What knife, if any, are you replacing?
Standard kitchen set
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I think the hammer grip is mostly what I use.
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. I think that's really all I currently use
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.)
Better aesthetics. I like the damascus look but am not tied to it. I'd prefer something with a little character in it. ie hammer marks, damascus...
Comfort. I like the octagon feel in my hand way more than round-ish handles.
Ease of Use and Care - something I'm looking for is less food sticking to the knife. I really dislike when cutting potatoes that they all stick to the blade.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Bamboo, wood, and plastic. Mostly use a maple cutting board
Do you sharpen your own knives? (Yes or no.)
Just starting too. I have a cheap sharpener similar to this.
https://www.amazon.com/MOVIRON-Prof...720397748&sprefix=knife+sharp,aps,128&sr=8-71
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
SPECIAL REQUESTS/COMMENTS
I've been doing some reading and have been looking at these. I'm not tied to them and am totally open to better options, but from what I was reading people seem to like these makers. It also seems like I can order them without a handle and put the one linked above on the knives.
https://knifejapan.com/yoshimitsu-kajiya-kiritsuke-bocho-195mm-shirogami-2/
https://knifejapan.com/unshu-yukimitsu-hamono-migaki-kensaki-gyuto-240mm-no-handle/
Thanks for reading and your suggestions.
