I've only been living out in the real world on my own for a couple of years now and naturally I just took whatever hand-me-downs I could get my hands on to start and that included knives.
As I've started cooking more and more I've found myself more fascinated with knives not just as a tool, but as a piece of functional art. I want to get into my first Japanese knife (wish I had picked one up while in Kyoto). From what I've gathered just by doing my own research I assume I should start with a Gyuto and I think 180-210mm would be good for me since I'm on the shorter side and don't do any larger prep work.
Anyways, I'm hoping people with more expertise can help point me in the right direction. I appreciate it!
LOCATION
What country are you in?
U.S.A.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
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)?
180-210mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$200
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.)
Slicing/Chopping/Mincing Vegetables and Slicing Meat. Occasional fish work.
What knife, if any, are you replacing?
J.A. Heckels Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pointed Finger
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.)
Slice, Back Slice, Rock Chop (Would like to learn chopping)
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, Ease of Use
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)?
Blade: Demascus or hammered
Handle: Wood (not picky past that)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer balance at center or slightly towards blade
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)?
Ease of sharpening, better at chopping, better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a big deal
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood or synthetic
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes. Want to learn to use whetstones.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. Any point in the right direction on stones would also be appreciated.
As I've started cooking more and more I've found myself more fascinated with knives not just as a tool, but as a piece of functional art. I want to get into my first Japanese knife (wish I had picked one up while in Kyoto). From what I've gathered just by doing my own research I assume I should start with a Gyuto and I think 180-210mm would be good for me since I'm on the shorter side and don't do any larger prep work.
Anyways, I'm hoping people with more expertise can help point me in the right direction. I appreciate it!
LOCATION
What country are you in?
U.S.A.
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife
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)?
180-210mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$200
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.)
Slicing/Chopping/Mincing Vegetables and Slicing Meat. Occasional fish work.
What knife, if any, are you replacing?
J.A. Heckels Chef Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pointed Finger
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.)
Slice, Back Slice, Rock Chop (Would like to learn chopping)
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, Ease of Use
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)?
Blade: Demascus or hammered
Handle: Wood (not picky past that)
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Prefer balance at center or slightly towards blade
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)?
Ease of sharpening, better at chopping, better food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a big deal
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood or synthetic
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes. Want to learn to use whetstones.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. Any point in the right direction on stones would also be appreciated.
