pingru
Member
Dear All - I own two Zwilling Pro knives (8" chef and a boning knife) since 2017 and pretty comfortable with Western knives.
Not a super fast chopping expert but when it comes to cutting I try do precise cuts whenever possible.
I have now Carpal tunnel and want to avoid heavy knives like the Zwilling. The Zwilling is pretty heavy, thick stainless steel, so when chopping it becomes hard as the knife is like a wedge. Therefore, prefer the ligher yet sharper Japanese knives.
Not sure why but I have a love for the high-carbon the black-blue steel! (But I understand the basics of white steel vs blue steel, #1 & #2 stuff but sometimes that goes too much for me as I am inexperienced)
I was planning to buy Shun Classic Nakiri but I read from other forums that there are better "niche" options for the same price though I do not see specific brand/model recommendations. I also just don't want to go to the JCK site or jappany and filter by price and availability and blindly go for it. Some rationale, expert judgement is what I am looking for.
Personally love the shape of Kirutsuke, and Bunka. Nakiri is also good as I am mostly chopping veggies, occasionally some chicken. Will not be using for bones.
I reviewed several posts, and the this one post came closest to what I want but not exact
Need your help folks. Here's my full request detail. Thanks, thanks a lot for your help in advance. Links to good websites appreciated if its allowed in the forum.
Full knive request form below:
LOCATION
What country are you in? USA (Southern California)
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 knife
Are you right or left handed? Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Very-very Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches.
Do you require a stainless knife? (Yes or no) No, looking for the black/blue high carbon thin blades. 80% cutting veggies. Rarely cut Chicken breast etc. Will not cut bones.
What is your absolute maximum budget for your knife? $200. May stretch a few dollars up for the best ones (Because this is gonna be my primary knife for the next 2-3 years)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home cook
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 vegetables, chopping vegetables, mincing vegetables
What knife, if any, are you replacing? Zwilling J.A. Henckels Pro 8" Traditional Chef's Knife (I have Zwilling Boning knife and a Cangshan 16 piece set which are used by everyone at home). This one I am asking for will be "mine-mine" only.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Bit of pinch grip as I am used to European chef knife technique, but not a hard request.
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.) Rocking mostly and chopping sometimes for Parsley as my current knife is Zwilling Traditional Chef knife, so I am used to rocking but that does not mean I can't chop or learn that technique.
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.) Razor-like Sharpness, Comfort/Ergonomical, Wood rounded handle, Black/Bue High Carbon Steel blade, Lighter, Good grip, Good edge retention. Double bevel.
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)? Not particular, but love damascus and dark wooden handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter preferable as Zwilling is pretty heavy and pains my palm and wrist after 30 minutes of chopping onions. Medium heavy is okay but not for sure like the Zwilling.
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)? Good multifunction for veggies. Will sharp in the stone once in 1-2 weeks.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Preferable
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Have a Wood & Asahi Rubber board
Do you sharpen your own knives? (Yes or no.) Yes, I have King stone (now practicing) and the Work Sharp Precision Adjust Elite Knife Sharpener
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes, interested to learn knife sharpening
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Not now, I have already mentioned above
SPECIAL REQUESTS/COMMENTS
None
Not a super fast chopping expert but when it comes to cutting I try do precise cuts whenever possible.
I have now Carpal tunnel and want to avoid heavy knives like the Zwilling. The Zwilling is pretty heavy, thick stainless steel, so when chopping it becomes hard as the knife is like a wedge. Therefore, prefer the ligher yet sharper Japanese knives.
Not sure why but I have a love for the high-carbon the black-blue steel! (But I understand the basics of white steel vs blue steel, #1 & #2 stuff but sometimes that goes too much for me as I am inexperienced)
I was planning to buy Shun Classic Nakiri but I read from other forums that there are better "niche" options for the same price though I do not see specific brand/model recommendations. I also just don't want to go to the JCK site or jappany and filter by price and availability and blindly go for it. Some rationale, expert judgement is what I am looking for.
Personally love the shape of Kirutsuke, and Bunka. Nakiri is also good as I am mostly chopping veggies, occasionally some chicken. Will not be using for bones.
I reviewed several posts, and the this one post came closest to what I want but not exact
Need your help folks. Here's my full request detail. Thanks, thanks a lot for your help in advance. Links to good websites appreciated if its allowed in the forum.
Full knive request form below:
LOCATION
What country are you in? USA (Southern California)
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 knife
Are you right or left handed? Right-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Very-very Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)? 6-8 inches.
Do you require a stainless knife? (Yes or no) No, looking for the black/blue high carbon thin blades. 80% cutting veggies. Rarely cut Chicken breast etc. Will not cut bones.
What is your absolute maximum budget for your knife? $200. May stretch a few dollars up for the best ones
(Because this is gonna be my primary knife for the next 2-3 years)KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home cook
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 vegetables, chopping vegetables, mincing vegetables
What knife, if any, are you replacing? Zwilling J.A. Henckels Pro 8" Traditional Chef's Knife (I have Zwilling Boning knife and a Cangshan 16 piece set which are used by everyone at home). This one I am asking for will be "mine-mine" only.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Bit of pinch grip as I am used to European chef knife technique, but not a hard request.
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.) Rocking mostly and chopping sometimes for Parsley as my current knife is Zwilling Traditional Chef knife, so I am used to rocking but that does not mean I can't chop or learn that technique.
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.) Razor-like Sharpness, Comfort/Ergonomical, Wood rounded handle, Black/Bue High Carbon Steel blade, Lighter, Good grip, Good edge retention. Double bevel.
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)? Not particular, but love damascus and dark wooden handle.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter preferable as Zwilling is pretty heavy and pains my palm and wrist after 30 minutes of chopping onions. Medium heavy is okay but not for sure like the Zwilling.
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)? Good multifunction for veggies. Will sharp in the stone once in 1-2 weeks.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Preferable
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Have a Wood & Asahi Rubber board
Do you sharpen your own knives? (Yes or no.) Yes, I have King stone (now practicing) and the Work Sharp Precision Adjust Elite Knife Sharpener
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes, interested to learn knife sharpening
Are you interested in purchasing sharpening products for your knives? (Yes or no.) Not now, I have already mentioned above
SPECIAL REQUESTS/COMMENTS
None
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it takes 90 minutes one way to the store and can't afford to travel during work days. But I sincerely hope to pay a visit sometime.
