LOCATION
What country are you in?
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open - I love Wa handles but this knife will be pressed into utilitarian tasks that are likely to include chicken butchery so western may be more appropriate.
What length of knife (blade) are you interested in (in inches or millimeters)?
120-135
Do you require a stainless knife? (Yes or no)
Semi or full stainless.
What is your absolute maximum budget for your knife?
I'd prefer to keep it as close to $100USD as possible.
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.)
General utility and more. This guy will need to be reasonably robust but not a beater. I don't abuse my knives but I won't baby them during use. I may slice a lime, an onion, set it down, do another task, get called by the wife, and then come back to pick up where I left off. As said, may be used to break down raw poultry as well. Slicing up bricks of cheese like cheddar, jack, etc. I don't do a lot of off-board work and on-board work wouldn't typically require precise work.
What knife, if any, are you replacing?
Really this would be plugging into the line up. I have a Wusthof 6" Gourmet cook's knife and 4.5" utility that sort of do all of the tasks I described but not all that well. The 6" is a little to large and the 4.5" is too dainty (design more than length).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch but for this one I reckon I'll be using a variety.
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.)
Again, this will be task dependent.
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.)
Good "quick-grab" knife but with some butchery abilities.
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well, an eased spine and choil are nice but I can do it myself and not expecting much at this price point.
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)?
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Non issue for this one. Toughness is probably more a factor than strength.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'd like this knife to sort of fill a utility/honesuki role. A bit general purpose so compromises are understood. As said, I like Japanese handles but I also like western. Just not sure if the Wa with the poultry butchery is an issue.
What country are you in?
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
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open - I love Wa handles but this knife will be pressed into utilitarian tasks that are likely to include chicken butchery so western may be more appropriate.
What length of knife (blade) are you interested in (in inches or millimeters)?
120-135
Do you require a stainless knife? (Yes or no)
Semi or full stainless.
What is your absolute maximum budget for your knife?
I'd prefer to keep it as close to $100USD as possible.
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.)
General utility and more. This guy will need to be reasonably robust but not a beater. I don't abuse my knives but I won't baby them during use. I may slice a lime, an onion, set it down, do another task, get called by the wife, and then come back to pick up where I left off. As said, may be used to break down raw poultry as well. Slicing up bricks of cheese like cheddar, jack, etc. I don't do a lot of off-board work and on-board work wouldn't typically require precise work.
What knife, if any, are you replacing?
Really this would be plugging into the line up. I have a Wusthof 6" Gourmet cook's knife and 4.5" utility that sort of do all of the tasks I described but not all that well. The 6" is a little to large and the 4.5" is too dainty (design more than length).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch but for this one I reckon I'll be using a variety.
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.)
Again, this will be task dependent.
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.)
Good "quick-grab" knife but with some butchery abilities.
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well, an eased spine and choil are nice but I can do it myself and not expecting much at this price point.
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)?
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Non issue for this one. Toughness is probably more a factor than strength.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I'd like this knife to sort of fill a utility/honesuki role. A bit general purpose so compromises are understood. As said, I like Japanese handles but I also like western. Just not sure if the Wa with the poultry butchery is an issue.
