LOCATION
What country are you in?
- Canada
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or a Japanese handle?
- Wa
What length of knife (blade) are you interested in (in inches or millimetres)?
- 240 mm
Do you require a stainless knife? (Yes or no)
- I don't have any knives in Shirogami #1. This would be my preferred choice.
What is your absolute maximum budget for your knife?
- 650 CAD/500 USD but I do have some flexibility.
KNIFE USE
Do you primarily intend to use this knife at home or in 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.)
- General use. Veggies, meat raw and cooked. I’m not going to be using it around bones. I have my trusty Henkel to spatchcock chicken and such.
What knife, if any, are you replacing?
- I’m not replacing any knives. Just got the bug for more knives.
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.)
- Mostly push, pull, chopping cutting and some rocking.
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’m looking for something a bit more high-end. I enjoy my current knives but got bit by the new knife the bug hit me and I have to have more.. lol
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
- Wood cutting board.
Do you sharpen your own knives? (Yes or no.)
- Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
- I already have all I need.
SPECIAL REQUESTS/COMMENTS
I'm looking for a knife that is more toward the laser side than the workhorse side. I'm not too picky on the finish but flashy Damascus is not my favorite.
What country are you in?
- Canada
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or a Japanese handle?
- Wa
What length of knife (blade) are you interested in (in inches or millimetres)?
- 240 mm
Do you require a stainless knife? (Yes or no)
- I don't have any knives in Shirogami #1. This would be my preferred choice.
What is your absolute maximum budget for your knife?
- 650 CAD/500 USD but I do have some flexibility.
KNIFE USE
Do you primarily intend to use this knife at home or in 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.)
- General use. Veggies, meat raw and cooked. I’m not going to be using it around bones. I have my trusty Henkel to spatchcock chicken and such.
What knife, if any, are you replacing?
- I’m not replacing any knives. Just got the bug for more knives.
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.)
- Mostly push, pull, chopping cutting and some rocking.
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’m looking for something a bit more high-end. I enjoy my current knives but got bit by the new knife the bug hit me and I have to have more.. lol
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
- Wood cutting board.
Do you sharpen your own knives? (Yes or no.)
- Yes.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
- I already have all I need.
SPECIAL REQUESTS/COMMENTS
I'm looking for a knife that is more toward the laser side than the workhorse side. I'm not too picky on the finish but flashy Damascus is not my favorite.
