I've been waiting several weeks on a new knife, a 210mm kiritsuke and unfortunately, that deal has gone belly up. So, I'm back in the knife shopping game. Now, I could find that same knife through another vendor but since my options are back open, I'm kicking around something else.
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)?
Bunka or gyuto. Yes, I do know they are pretty different designs but I like both and am open to both. Maybe slightly leaning gyuto right now. I like light, nimble, slicey knives.
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)?
180mm neighborhood.
Do you require a stainless knife? (Yes or no)
No. I don't mind carbon or stainless. For carbon, I actually like non-stainless cladding so long as it doesn't rust with a stern look.
No damascus.
What is your absolute maximum budget for your knife?
Let's say $225USD. "Absolute maximum" always cracks me up cuz if someone suggests a knife like $10 over, everyone is always like, well, yeah, I can do that...
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.)
All the usual meal prep stuff. No bones or filleting or such. The usual stuff you'd use one of these type knives for. I'm not too big on specialized knives. Meaning a knife that through general design or build design, really restricts it. I like light, nimble, slicey knives, but I also don't want to have to hold my breath very time I use it. I don't Faberge but I also don't want a Clydesdale.
What knife, if any, are you replacing?
Nay. Feeding the addiction.
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.)
Primarily push and guillotine-type.
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.)
Hmmm... Not sure improvements is the right word. In knife terms, you could say I'm in my college years and exploring life. But I am slowly narrowing in on my tastes. As I said a couple times, I like light, nimble, and slicey and I like a flatter profile. I lean to shorter knives but do like some height and I know those things can oppose each other. I have 210's so I'm no stranger to those but thinking I might be settling into the shorter length.
I currently have a Tadafusa and Hinokuni 180mm gyutos. I like how they handle but looking for a step up in quality. The Hinokuni, despite being inferior to the Tadafusa in F&F, kicked the Tadafusa off the primary rack and I chalk that up to it's profile and thinness.
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)?
I'm a function over form guy but yeah, I'd like a step up in aesthetics.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I don't mind touching up spines and choils.
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)?
Probably covered most of this.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Meh. I sharpen so not a huge deal.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
The Ashi Ginga 180mm gyuto is sexy as hell but I can't find it anywhere. The Kobayashi and Ogata bunkas are also pretty sexy. I don't want an edge that flexes but again, I like light thin.
So, what we got KKF?
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)?
Bunka or gyuto. Yes, I do know they are pretty different designs but I like both and am open to both. Maybe slightly leaning gyuto right now. I like light, nimble, slicey knives.
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)?
180mm neighborhood.
Do you require a stainless knife? (Yes or no)
No. I don't mind carbon or stainless. For carbon, I actually like non-stainless cladding so long as it doesn't rust with a stern look.
No damascus.
What is your absolute maximum budget for your knife?
Let's say $225USD. "Absolute maximum" always cracks me up cuz if someone suggests a knife like $10 over, everyone is always like, well, yeah, I can do that...
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.)
All the usual meal prep stuff. No bones or filleting or such. The usual stuff you'd use one of these type knives for. I'm not too big on specialized knives. Meaning a knife that through general design or build design, really restricts it. I like light, nimble, slicey knives, but I also don't want to have to hold my breath very time I use it. I don't Faberge but I also don't want a Clydesdale.
What knife, if any, are you replacing?
Nay. Feeding the addiction.
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.)
Primarily push and guillotine-type.
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.)
Hmmm... Not sure improvements is the right word. In knife terms, you could say I'm in my college years and exploring life. But I am slowly narrowing in on my tastes. As I said a couple times, I like light, nimble, and slicey and I like a flatter profile. I lean to shorter knives but do like some height and I know those things can oppose each other. I have 210's so I'm no stranger to those but thinking I might be settling into the shorter length.
I currently have a Tadafusa and Hinokuni 180mm gyutos. I like how they handle but looking for a step up in quality. The Hinokuni, despite being inferior to the Tadafusa in F&F, kicked the Tadafusa off the primary rack and I chalk that up to it's profile and thinness.
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)?
I'm a function over form guy but yeah, I'd like a step up in aesthetics.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I don't mind touching up spines and choils.
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)?
Probably covered most of this.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Meh. I sharpen so not a huge deal.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain.
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
The Ashi Ginga 180mm gyuto is sexy as hell but I can't find it anywhere. The Kobayashi and Ogata bunkas are also pretty sexy. I don't want an edge that flexes but again, I like light thin.
So, what we got KKF?
