EDITED
LOCATION
USA (Minnesota)
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (D slightly preferably over Octogon... Light weight wood slightly preferable over pakka)
What length of knife (blade) are you interested in (in inches or millimeters)?
240-270mm
Do you require a stainless knife? (Yes or no)
No. In fact I think I'd prefer a carbon (looking hard at white II)
What is your absolute maximum budget for your knife?
preference below $400. gag limit $550. cannot be upsold past $625
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Primary at the moment is home use, but I stage once or twice a week most weeks, and may be moving to a professional setting more consistently
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, chopping, mincing vegetables, slicing meats, slicing fish/shellfish/cephalopods, chopping and chiffonading fresh herbs.
What knife, if any, are you replacing?
I've been (mis)using a 240mm sujihiki for a lot of my main tasks, and sometimes chopping with a [round bellied] santoku. Stuff that needs a bit more oomf, I have an 8 inch cheapo Wustoff
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Primarily pinch grip, pointer grip for longer slices [and tip work], hammer grip when rock chopping cilantro, etc
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/pull, slice, rocking for tiny herblets
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 (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)?
I love the D shape handle more than the octagon, but love both more than Western. More interested in functionality and comfort than aesthetics, but I also tend to think that things that work really well are beautiful
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I really like light, a lot. Love the D shaped ho handle. I have kind of fat knuckles, so a deeper blade can be nice (though really, let's be honest- anything deeper than a sujihiki will be a step up)
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)?
I want something a bit longer so the next time I have to break down a box of cilantro, it doesn't take all damn day. I also want a longer legitimate flat spot than I have on my santoku [which I've noticed doesn't actually have a flat spot], so when slicing peas and things, I don't have to move 4-5 damn inches to cut all the way down the length without leaving a few fibers connected. I think I like thin- the idea of a laser sounds appealing (though I don't know if anything I've used has actually been a "laser" so it's hard to say, but so far in my experience, I've the thinner the high quality knife, the more I've enjoyed using it), so long as it isn't completely about to die the first time I rock chop or come across a nut and I don't want to have to worry too much about it if I have to toss it in a hotel pan for a few minutes with some other knives while I move my station. Willing to pay a bit more to make sure that the edge geometry and grind are as ideal as possible- ie convexity and consistency are there with F&F as I don't really have the means to redo the edge at this point.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A week would be preferable. At least two days of hard work in a professional kitchen would be nice, though as long as the knife lasts a full 12 hour shift and doesn't take more than 20 or so minutes to resharpen after, I'd be more concerned about it having a sharper edge for that time than a less sharp edge that lasts forever.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No (but planning to do own maintenance on nicer knives)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
LOCATION
USA (Minnesota)
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (D slightly preferably over Octogon... Light weight wood slightly preferable over pakka)
What length of knife (blade) are you interested in (in inches or millimeters)?
240-270mm
Do you require a stainless knife? (Yes or no)
No. In fact I think I'd prefer a carbon (looking hard at white II)
What is your absolute maximum budget for your knife?
preference below $400. gag limit $550. cannot be upsold past $625
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Primary at the moment is home use, but I stage once or twice a week most weeks, and may be moving to a professional setting more consistently
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, chopping, mincing vegetables, slicing meats, slicing fish/shellfish/cephalopods, chopping and chiffonading fresh herbs.
What knife, if any, are you replacing?
I've been (mis)using a 240mm sujihiki for a lot of my main tasks, and sometimes chopping with a [round bellied] santoku. Stuff that needs a bit more oomf, I have an 8 inch cheapo Wustoff
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Primarily pinch grip, pointer grip for longer slices [and tip work], hammer grip when rock chopping cilantro, etc
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/pull, slice, rocking for tiny herblets
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 (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)?
I love the D shape handle more than the octagon, but love both more than Western. More interested in functionality and comfort than aesthetics, but I also tend to think that things that work really well are beautiful
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I really like light, a lot. Love the D shaped ho handle. I have kind of fat knuckles, so a deeper blade can be nice (though really, let's be honest- anything deeper than a sujihiki will be a step up)
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)?
I want something a bit longer so the next time I have to break down a box of cilantro, it doesn't take all damn day. I also want a longer legitimate flat spot than I have on my santoku [which I've noticed doesn't actually have a flat spot], so when slicing peas and things, I don't have to move 4-5 damn inches to cut all the way down the length without leaving a few fibers connected. I think I like thin- the idea of a laser sounds appealing (though I don't know if anything I've used has actually been a "laser" so it's hard to say, but so far in my experience, I've the thinner the high quality knife, the more I've enjoyed using it), so long as it isn't completely about to die the first time I rock chop or come across a nut and I don't want to have to worry too much about it if I have to toss it in a hotel pan for a few minutes with some other knives while I move my station. Willing to pay a bit more to make sure that the edge geometry and grind are as ideal as possible- ie convexity and consistency are there with F&F as I don't really have the means to redo the edge at this point.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
A week would be preferable. At least two days of hard work in a professional kitchen would be nice, though as long as the knife lasts a full 12 hour shift and doesn't take more than 20 or so minutes to resharpen after, I'd be more concerned about it having a sharper edge for that time than a less sharp edge that lasts forever.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No (but planning to do own maintenance on nicer knives)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
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