Severe_wrangler_5813
Well-Known Member
LOCATION
US
KNIFE TYPE
Gyuto
Are you right or left handed? Right
Japanese handle, octagonal
What length of knife (blade) are you interested in (in inches or millimeters)? 240
Do you require a stainless knife? No but don’t want anything too reactive
What is your absolute maximum budget for your knife? Absolute maximum is $300 before tax and shipping
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? General use. Slicing, chopping, mincing veggies and breaking down chickens mainly
What knife, if any, are you replacing?
tojiro dp gyuto. Nice beginner knife but i don’t love the profile as it’s not flat enough and leaves me with green onion accordions. Also way too thick despite my efforts to thin it(i’m a sharpening novice though)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip
What cutting motions do you primarily use?
Push/pull, up/down, almost no rocking
What improvements do you want from your current knife? A (preferably octagonal) wa handle, bigger flat spot, harder steel, finish that doesn’t scratch as easily (yea yea i know they’re tools but it’s ridiculous on the tojiro). Better fit and finish, lighter, much MUCH thinner, doesn’t need to be voodoo but better edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Rubber, sani-tuff
Do you sharpen your own knives? Yes but still learning
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? Nope, happy with my king 1k/6k
SPECIAL REQUESTS/COMMENTS
No pakkawood handles(ferrule is ok), out of stock is fine as long as the wait isn’t absurdly long. Thanks in advance
US
KNIFE TYPE
Gyuto
Are you right or left handed? Right
Japanese handle, octagonal
What length of knife (blade) are you interested in (in inches or millimeters)? 240
Do you require a stainless knife? No but don’t want anything too reactive
What is your absolute maximum budget for your knife? Absolute maximum is $300 before tax and shipping
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? General use. Slicing, chopping, mincing veggies and breaking down chickens mainly
What knife, if any, are you replacing?
tojiro dp gyuto. Nice beginner knife but i don’t love the profile as it’s not flat enough and leaves me with green onion accordions. Also way too thick despite my efforts to thin it(i’m a sharpening novice though)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip
What cutting motions do you primarily use?
Push/pull, up/down, almost no rocking
What improvements do you want from your current knife? A (preferably octagonal) wa handle, bigger flat spot, harder steel, finish that doesn’t scratch as easily (yea yea i know they’re tools but it’s ridiculous on the tojiro). Better fit and finish, lighter, much MUCH thinner, doesn’t need to be voodoo but better edge retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Rubber, sani-tuff
Do you sharpen your own knives? Yes but still learning
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? Nope, happy with my king 1k/6k
SPECIAL REQUESTS/COMMENTS
No pakkawood handles(ferrule is ok), out of stock is fine as long as the wait isn’t absurdly long. Thanks in advance