TL;DR - looking for a 210-240mm gyuto, must have white/blue core, must have smooth stainless steel cladding. Must have light colored wood handle, preferred to have light horn ferrule, but other types are fine.
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right handed
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)?
210 - 240mm, slight preference towards 240mm.
Do you require a stainless knife? (Yes or no)
Require a stainless cladding, would like little to no patina on the body of the knife. Patina on the exposed core is fine.
What is your absolute maximum budget for your knife?
300 new or used.
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.)
All purpose, no deboning or fileting
What knife, if any, are you replacing?
Replacing my 240mm Kurosaki Fujin gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip mainly
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.)
I do it all
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.)
My current daily driver is a Kurosaki Fujin gyuto. I find this knife, and other knives with textured-finishes, irritating when cutting/rubbing against my knuckle. So I'd like the new knife to have a non-textured finish. I would also like something easier to sharpen - so white/blue steel only, no stainless core please.
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)?
Would like the blade to be as plain as possible, Kanji on it is great if it is on the right side of the blade (right side when facing the spine). Would like the handle to be any light wood (e.g. ho wood). Would really prefer the ferrule to be light horn, dark horn, or dark wood, in that order. Want the knife to look as inconspicuous as possible.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Thinner spine preferred.
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)?
Less wedging is always better, but not very important.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber board
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right handed
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)?
210 - 240mm, slight preference towards 240mm.
Do you require a stainless knife? (Yes or no)
Require a stainless cladding, would like little to no patina on the body of the knife. Patina on the exposed core is fine.
What is your absolute maximum budget for your knife?
300 new or used.
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.)
All purpose, no deboning or fileting
What knife, if any, are you replacing?
Replacing my 240mm Kurosaki Fujin gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip mainly
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.)
I do it all
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.)
My current daily driver is a Kurosaki Fujin gyuto. I find this knife, and other knives with textured-finishes, irritating when cutting/rubbing against my knuckle. So I'd like the new knife to have a non-textured finish. I would also like something easier to sharpen - so white/blue steel only, no stainless core please.
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)?
Would like the blade to be as plain as possible, Kanji on it is great if it is on the right side of the blade (right side when facing the spine). Would like the handle to be any light wood (e.g. ho wood). Would really prefer the ferrule to be light horn, dark horn, or dark wood, in that order. Want the knife to look as inconspicuous as possible.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Thinner spine preferred.
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)?
Less wedging is always better, but not very important.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Rubber board
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
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