LOCATION
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)?
Petty/Utility
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I would prefer a Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm - 180mm. Minimum 33mm heel height approx.
Do you require a stainless knife? (Yes or no)
No but one of the reasons I am replacing my current petty is the cladding is quite reactive. I would not mind an San-Mai with stainless cladding. Would prefer a high carbon core but would absolutely be onboard with SKD/AEB-L and the sorts.
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
No, 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.)
Small veggie/fruit work, trimming larger cuts of meat, etc.
What knife, if any, are you replacing?
Shigeki Tanaka 150mm Blue 2 Damascus Petty
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.)
Whatever is required.
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.)
A bit more stable blade material reactivity wise. Would prefer a longer/taller petty compared to my current knife. Must sharpen well and take a fine edge and I would prefer it to be quite thin of course.
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)?
No particular requirement here. I am mostly looking for better performance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I can round the spine and choil myself if needed. Fit, finish, and consistency of the grind is most important.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain board, hasegawa, and various NSF plastic boards.
Do you sharpen your own knives? (Yes or no.)
Yes
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)?
Petty/Utility
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I would prefer a Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
165mm - 180mm. Minimum 33mm heel height approx.
Do you require a stainless knife? (Yes or no)
No but one of the reasons I am replacing my current petty is the cladding is quite reactive. I would not mind an San-Mai with stainless cladding. Would prefer a high carbon core but would absolutely be onboard with SKD/AEB-L and the sorts.
What is your absolute maximum budget for your knife?
$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
No, 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.)
Small veggie/fruit work, trimming larger cuts of meat, etc.
What knife, if any, are you replacing?
Shigeki Tanaka 150mm Blue 2 Damascus Petty
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.)
Whatever is required.
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.)
A bit more stable blade material reactivity wise. Would prefer a longer/taller petty compared to my current knife. Must sharpen well and take a fine edge and I would prefer it to be quite thin of course.
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)?
No particular requirement here. I am mostly looking for better performance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I can round the spine and choil myself if needed. Fit, finish, and consistency of the grind is most important.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain board, hasegawa, and various NSF plastic boards.
Do you sharpen your own knives? (Yes or no.)
Yes
