JakeLoveshighCarbon
Well-Known Member
LOCATION
What country are you in?
'Merica
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)?
petty 120-150
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, but I like Japanese handles better and they tend to be cheaper
What length of knife (blade) are you interested in (in inches or millimeters)?
120-150mm
Do you require a stainless knife? (Yes or no)
no, but prefer at least stainless cladding at least for the petty
What is your absolute maximum budget for your knife?
170$
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.)
cutting soft vegetables and fruit for quick prep
What knife, if any, are you replacing?
150mm TF nashiji
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.)
Pull cuts and saw and pull cuts with the petty, push with larger knives
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 found TF 150 nashiji to be the perfect petty profile for me, but I didn't like how chippy the blade was, so was looking for something with a similiar profile that preferably had a blue steel core that isnt a denka. I could go full stainless too, but a similiar profile and thickness is the main thing. Also looking for a second knife with a 120mm length and similiar requirements.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The bluer the steel, the better in my experience.
Thank you all foe your advice!
What country are you in?
'Merica
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)?
petty 120-150
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either, but I like Japanese handles better and they tend to be cheaper
What length of knife (blade) are you interested in (in inches or millimeters)?
120-150mm
Do you require a stainless knife? (Yes or no)
no, but prefer at least stainless cladding at least for the petty
What is your absolute maximum budget for your knife?
170$
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.)
cutting soft vegetables and fruit for quick prep
What knife, if any, are you replacing?
150mm TF nashiji
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.)
Pull cuts and saw and pull cuts with the petty, push with larger knives
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 found TF 150 nashiji to be the perfect petty profile for me, but I didn't like how chippy the blade was, so was looking for something with a similiar profile that preferably had a blue steel core that isnt a denka. I could go full stainless too, but a similiar profile and thickness is the main thing. Also looking for a second knife with a 120mm length and similiar requirements.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The bluer the steel, the better in my experience.
Thank you all foe your advice!
