Hey guys, I am looking to buy a new knife. I’ve been in touch with both Takefu Knife Village to get a custom Kitaoka and also Wantanabe via email. Which would you guys recommend? Or are there any better makers to consider? I've been following Sushi Sugita who uses a Kiritsuke to slice his fish during his service in Tokyo. Would like something similar, but not too long, hence the request for 240mm. Thank you guys in advance!
LOCATION
What country are you in?
Malaysia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Kiritsuke (not K-tip Gyoto), single bevel
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)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Around 1000 USD but could go higher depending. Looking for what might be considered the best... but also does international shipping due to COVID travel restrictions
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 fish and vegetables
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch or Point
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.)
Mainly slicing but never rock
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.)
Sharpness mainly, comfort, 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)?
Damascus would be great. Custom handles would also be appreciated, if possible. Blade is the priority
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Balanced, handle material isn't a huge priority because I do believe they are easily changed
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)?
Important but not the be-all and end-all
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Probably blue #2 for this
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki
Do you sharpen your own knives? (Yes or no.)
Yes
LOCATION
What country are you in?
Malaysia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Kiritsuke (not K-tip Gyoto), single bevel
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)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Around 1000 USD but could go higher depending. Looking for what might be considered the best... but also does international shipping due to COVID travel restrictions
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional
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 fish and vegetables
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch or Point
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.)
Mainly slicing but never rock
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.)
Sharpness mainly, comfort, 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)?
Damascus would be great. Custom handles would also be appreciated, if possible. Blade is the priority
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Balanced, handle material isn't a huge priority because I do believe they are easily changed
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)?
Important but not the be-all and end-all
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Probably blue #2 for this
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki
Do you sharpen your own knives? (Yes or no.)
Yes
