LOCATION
What country are you in?
USA (NYC)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
All of the above. Specifically Gyuto and Petty at the moment.
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 for the gyuto and 150mm for the petty
Do you require a stainless knife? (Yes or no)
No. Carbon for me, but open to stainless cladding
What is your absolute maximum budget for your knife?
$300 for gyuto $200 for Petty
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.)
Multi use for both. These are my work horse knives.
What knife, if any, are you replacing?
Carbon Fujiwara 240mm and Miyabi stainless 150mm
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? (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.)
Rocking for gyuto (but still chop depending on job) and slicing and chopping for petty
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.)
Slightly taller on both. Upgrade to A #2 or preferably AS.
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)?
N/A? Performance is the most important to me right now.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavy knife is my only requirement, but good balance is a huge plus.
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)?
All of the above is preferred, but easy to sharpen is a must.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Huge for me. Hence me looking for AS.
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.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I could always improve!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not unless there's something game changing I am unaware of.
SPECIAL REQUESTS/COMMENTS
I am looking for specifically the Gihei Gyuto 240mm Aogami #2 and a heavy AS petty (though I am all but sold on the Moritaka AS 150mm). I'm happy to hear opinions and suggestions, but please keep in mind I'm a bigger guy so heavy weight is very important to me as is blade height (knuckle clearance). Thanks in advance for the advice and suggestions!
What country are you in?
USA (NYC)
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
All of the above. Specifically Gyuto and Petty at the moment.
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 for the gyuto and 150mm for the petty
Do you require a stainless knife? (Yes or no)
No. Carbon for me, but open to stainless cladding
What is your absolute maximum budget for your knife?
$300 for gyuto $200 for Petty
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.)
Multi use for both. These are my work horse knives.
What knife, if any, are you replacing?
Carbon Fujiwara 240mm and Miyabi stainless 150mm
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? (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.)
Rocking for gyuto (but still chop depending on job) and slicing and chopping for petty
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.)
Slightly taller on both. Upgrade to A #2 or preferably AS.
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)?
N/A? Performance is the most important to me right now.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavy knife is my only requirement, but good balance is a huge plus.
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)?
All of the above is preferred, but easy to sharpen is a must.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Huge for me. Hence me looking for AS.
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.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I could always improve!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not unless there's something game changing I am unaware of.
SPECIAL REQUESTS/COMMENTS
I am looking for specifically the Gihei Gyuto 240mm Aogami #2 and a heavy AS petty (though I am all but sold on the Moritaka AS 150mm). I'm happy to hear opinions and suggestions, but please keep in mind I'm a bigger guy so heavy weight is very important to me as is blade height (knuckle clearance). Thanks in advance for the advice and suggestions!
