PINEHEEL
Member
Little background info: New bride and I are looking for three new knives. I was all set on three Shun Kaji's (8" chef, 6.5" nakiri, and 4.5" paring) until I came across this wonderful forum of knowledge and now my whole world and decision-making process have been shattered and I'm more confused than ever. Neither one of us are professional chefs or anything close to it. She's a vegetarian and while I eat a lot of meat, the hardest thing I'm going to be slicing through 95% of the time is boneless chicken breast. Need three knives but they certainly don't need to be the same brand. Without further ado, the questionnaire that no one asked for and none of you have been waiting on...
LOCATION
What country are you in?
United State of North Carolina
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I was thinking an 8" chef's knife (could easily be talked into a 10"), a nakiri (recommend me a size), and a paring. Was thinking Japanese but am open to German, or any other suggestions.
Are you right or left handed?
Both of us are right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
You tell me.
What length of knife (blade) are you interested in (in inches or millimeters)?
Was thinking 8" for the chef's, but could easily be talked into the 10". Maybe 6.5 for the nakiri? No clue on paring.
Do you require a stainless knife? (Yes or no)
I want the best knives I can get for the money, and I won't be putting them in the dishwasher. So, I guess yes?
What is your absolute maximum budget for your knife?
Call it $800 max for all three combined. Don't mind going cheaper on the paring for a nicer Nakiri and Chef.
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.)
Slicing, chopping, and mincing vegetables. Slicing boneless chicken, steak, and pork.
What knife, if any, are you replacing?
Victorinox 8" chef
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
We both use a hammer. Again, not expert chefs here.
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.)
We're both rock choppers, but would be willing to change if that alone would force us into a German over a Japanese.
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.)
I just want some really sharp, high-quality knives that will last a long time. I take great care of things I spend a decent amount of money on, and neither of us are clumsy or careless in the kitchen even though we're not expert knivesmen.
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)?
Prefer a solid handle color, open to wood or other. Not sure on Damascus. Is that just aesthetics?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I think I would prefer a slightly heavier knife, but again I don't want that to pigeon hole me into German over Japanese. As long as it's sturdy I don't mind it being light.
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)?
I don't know what any of this means, if that gives you a glimpse into my knifing abilities.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
How often should I be sharpening them with something other than a honing steel? Will probably have them professionally sharpened as necessary so...the longer the better?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not really, unless you advise me that they need to be sharpened fairly often, in which case I can get a whetstone and learn how.
SPECIAL REQUESTS/COMMENTS
In summary, I just want the best three knives we can get for the price point ($800 total max). Focused on a chef, nakiri, and paring, but can be talked into anything else you may feel would be better. We're not expert chefs, but we're not morons, either. Neither of us are going to cut off a finger, but we're also not going to work in a hibachi restaurant. Leaning towards Japanese because that seems to be the prevailing suggestion in this and all other forums I've looked at, but not opposed to German. I do prefer the aesthetics of the J-knives, but I guess ultimately aesthetics should be low on my priority list.
I'm also interested in learning more about the differences in a 210 vs. a 240. Have primarily used an 8 inch, but if there's a compelling argument to go to a 10/240, I'm all ears. I get what I would be gaining (whom among us wouldn't appreciate two extra inches?), but what am I giving up?
Thank you for any and all suggestions. Consider it your wedding gift to the friends you'll never actually meet. We won't be sending thank you notes, however.
LOCATION
What country are you in?
United State of North Carolina
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
I was thinking an 8" chef's knife (could easily be talked into a 10"), a nakiri (recommend me a size), and a paring. Was thinking Japanese but am open to German, or any other suggestions.
Are you right or left handed?
Both of us are right-handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
You tell me.
What length of knife (blade) are you interested in (in inches or millimeters)?
Was thinking 8" for the chef's, but could easily be talked into the 10". Maybe 6.5 for the nakiri? No clue on paring.
Do you require a stainless knife? (Yes or no)
I want the best knives I can get for the money, and I won't be putting them in the dishwasher. So, I guess yes?
What is your absolute maximum budget for your knife?
Call it $800 max for all three combined. Don't mind going cheaper on the paring for a nicer Nakiri and Chef.
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.)
Slicing, chopping, and mincing vegetables. Slicing boneless chicken, steak, and pork.
What knife, if any, are you replacing?
Victorinox 8" chef
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
We both use a hammer. Again, not expert chefs here.
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.)
We're both rock choppers, but would be willing to change if that alone would force us into a German over a Japanese.
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.)
I just want some really sharp, high-quality knives that will last a long time. I take great care of things I spend a decent amount of money on, and neither of us are clumsy or careless in the kitchen even though we're not expert knivesmen.
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)?
Prefer a solid handle color, open to wood or other. Not sure on Damascus. Is that just aesthetics?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I think I would prefer a slightly heavier knife, but again I don't want that to pigeon hole me into German over Japanese. As long as it's sturdy I don't mind it being light.
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)?
I don't know what any of this means, if that gives you a glimpse into my knifing abilities.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
How often should I be sharpening them with something other than a honing steel? Will probably have them professionally sharpened as necessary so...the longer the better?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not really, unless you advise me that they need to be sharpened fairly often, in which case I can get a whetstone and learn how.
SPECIAL REQUESTS/COMMENTS
In summary, I just want the best three knives we can get for the price point ($800 total max). Focused on a chef, nakiri, and paring, but can be talked into anything else you may feel would be better. We're not expert chefs, but we're not morons, either. Neither of us are going to cut off a finger, but we're also not going to work in a hibachi restaurant. Leaning towards Japanese because that seems to be the prevailing suggestion in this and all other forums I've looked at, but not opposed to German. I do prefer the aesthetics of the J-knives, but I guess ultimately aesthetics should be low on my priority list.
I'm also interested in learning more about the differences in a 210 vs. a 240. Have primarily used an 8 inch, but if there's a compelling argument to go to a 10/240, I'm all ears. I get what I would be gaining (whom among us wouldn't appreciate two extra inches?), but what am I giving up?
Thank you for any and all suggestions. Consider it your wedding gift to the friends you'll never actually meet. We won't be sending thank you notes, however.