LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180
Do you require a stainless knife? (Yes or no) I would prefer it but its not critical.
What is your absolute maximum budget for your knife?
$400
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Chopping, slicing, dicing and mincing Vegetables.
What knife, if any, are you replacing?
First Nakiri so not replacing anything just adding to a few Zwilling Kramers.
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.)
Push-cut, rocking and draw...just depends what I am cutting.
And also just chop using the cupped hand and bend over finger tips resting the knife on my knuckles as a guide to chop consistant increments.
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.)
Cleaner performance in terms of cleanly moving through veg. A real laser.
Also something that will release the veg from the knifes face.
Esthetics, it has to look cool
A real buy once cry once, work horse.
Ease of Use and Care
Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
YES
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.)
Possibly, I have a KME I am pretty happy with.
SPECIAL REQUESTS/COMMENTS
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
165-180
Do you require a stainless knife? (Yes or no) I would prefer it but its not critical.
What is your absolute maximum budget for your knife?
$400
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
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.)
Chopping, slicing, dicing and mincing Vegetables.
What knife, if any, are you replacing?
First Nakiri so not replacing anything just adding to a few Zwilling Kramers.
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.)
Push-cut, rocking and draw...just depends what I am cutting.
And also just chop using the cupped hand and bend over finger tips resting the knife on my knuckles as a guide to chop consistant increments.
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.)
Cleaner performance in terms of cleanly moving through veg. A real laser.
Also something that will release the veg from the knifes face.
Esthetics, it has to look cool
A real buy once cry once, work horse.
Ease of Use and Care
Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives? (Yes or no.)
YES
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.)
Possibly, I have a KME I am pretty happy with.
SPECIAL REQUESTS/COMMENTS
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