NJDJ
Active Member
I am looking for recommendations for a small paring / fruit knife. I am looking for something that is traditional Japanese, and hopefully from a maker of excellent reputation. It would be good if the knife had some resale value, should I ever choose to resell it. I do not want something cheap or mass market. My two other Japanese knives are from Watanabe and I dealt directly with Shin in order to obtain them. That was kind of a cool process. Shin does have some smaller pairing knives on offer, but the shape doesn't have me completely excited. I want to see what other options the forum might suggest.
LOCATION
California, USA
KNIFE Type
Paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese WA, prefer octagonal
What length of knife (blade) are you interested in (in inches or millimeters)?
75-90mm
Do you require a stainless knife? (Yes or no)
No, but SS clad would probably be good. Would like something traditional looking.
What is your absolute maximum budget for your knife?
$125-$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
I will use to pare strawberries and other fruit. Mostly hand work.
What knife, if any, are you replacing?
None
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.)
NA
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
Would prefer something traditional looking.
Comfort
Ease of Use and Care
I have 2 other Blue #2 knives, so I know what to expect
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood, walnut end grain
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives?
Probably yes, in time.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Possibly
SPECIAL REQUESTS/COMMENTS
LOCATION
California, USA
KNIFE Type
Paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese WA, prefer octagonal
What length of knife (blade) are you interested in (in inches or millimeters)?
75-90mm
Do you require a stainless knife? (Yes or no)
No, but SS clad would probably be good. Would like something traditional looking.
What is your absolute maximum budget for your knife?
$125-$300
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
I will use to pare strawberries and other fruit. Mostly hand work.
What knife, if any, are you replacing?
None
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.)
NA
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
Would prefer something traditional looking.
Comfort
Ease of Use and Care
I have 2 other Blue #2 knives, so I know what to expect
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Long edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood, walnut end grain
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives?
Probably yes, in time.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Possibly
SPECIAL REQUESTS/COMMENTS
