LOCATION
USA
KNIFE TYPE
What type of knife are you interested in
Santoku
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western, preferably with wood of some kind. (see messermeister oliva elite)
What length of knife (blade) are you interested in (in inches or millimeters)?
standard santoku, around 7 inch
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
primarily home but possibly both
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.)
veggie prep, general prep
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.)
Nice western handle, extremely sharp, wont chip easily
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?]
i lean towards the heavy side but only because i mainly have used those. i am willing to learn a lighter knife if needed.
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 dont mind learning how to sharpen it as long as i CAN learn (i.e. i dont need to be a master sharpener to do it right). i dont care how long it takes. Amazingly sharp and cuts through the toughest veggies like paper
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
long
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) im going to buy either bamboo or wood (tell me which)?
Do you sharpen your own knives? (Yes or no.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) i have a 1k grit shapton whetstone but willing to buy more if needed. i also have many different diamond strop compounds
USA
KNIFE TYPE
What type of knife are you interested in
Santoku
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western, preferably with wood of some kind. (see messermeister oliva elite)
What length of knife (blade) are you interested in (in inches or millimeters)?
standard santoku, around 7 inch
Do you require a stainless knife? (Yes or no)
yes
What is your absolute maximum budget for your knife?
200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
primarily home but possibly both
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.)
veggie prep, general prep
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.)
Nice western handle, extremely sharp, wont chip easily
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?]
i lean towards the heavy side but only because i mainly have used those. i am willing to learn a lighter knife if needed.
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 dont mind learning how to sharpen it as long as i CAN learn (i.e. i dont need to be a master sharpener to do it right). i dont care how long it takes. Amazingly sharp and cuts through the toughest veggies like paper
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
long
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) im going to buy either bamboo or wood (tell me which)?
Do you sharpen your own knives? (Yes or no.) yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) i have a 1k grit shapton whetstone but willing to buy more if needed. i also have many different diamond strop compounds