I’ve posted before about being a FOH manager but I’m being moved to BOH and I’ll be on the line most days since we’re insanely short staffed.
Here’s the questionnaire -
LOCATION
What country are you in? USA
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 Japanese handle?
Prefer Wa but not opposed to a western
What length of knife (blade) are you interested in (in inches or millimeters)?
Tough. I’m most comfortable with a 225-230mm but I want to like 250s, I just don’t have the space at home but at work I feel I would.
Do you require a stainless knife? (Yes or no)
Prefer stainless or clad, I don’t trust the guys I work with to dry it after they use it without permission
What is your absolute maximum budget for your knife?
$250-300? I have more expensive stuff but again, I don’t want to worry TOO much about damage.
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.)
All of the above besides breaking down whole chickens/fish
What knife, if any, are you replacing?
Not really replacing but my favorite knives at home are a Newham Spicy White honyaki, a Nakagawa x Myojin B1 gyuto, and my Birch & Bevel 230mm (spare version).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push & pull cuts, chop, rock sometimes
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.)
Low maintenance but I don’t need something from the grocery store that is “dishwasher safe” level of low.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer preferred but I can sharpen somewhat well
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
At work so plastic? Whatever the typical colored cutting board material is
Do you sharpen your own knives? (Yes or no.)
Cheaper ones yeah. Nicer ones I’ll probably have someone else do eventually.
If not, are you interested in learning how to sharpen your knives? N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
The only full stainless gyuto I have is a 210 Takamura r2 but I find it too short and prefer a slightly beefier grind. The 230 B&B is probably the closest to what I’d like in terms of grind.
Also looking for a decent, cheaper knife roll or bag so if you have a suggestion or an extra laying around let me know! Planning to use cardboard sayas for everything
Maybe a pair of kitchen scissors that won’t break the bank?
Thanks in advance!
Here’s the questionnaire -
LOCATION
What country are you in? USA
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 Japanese handle?
Prefer Wa but not opposed to a western
What length of knife (blade) are you interested in (in inches or millimeters)?
Tough. I’m most comfortable with a 225-230mm but I want to like 250s, I just don’t have the space at home but at work I feel I would.
Do you require a stainless knife? (Yes or no)
Prefer stainless or clad, I don’t trust the guys I work with to dry it after they use it without permission
What is your absolute maximum budget for your knife?
$250-300? I have more expensive stuff but again, I don’t want to worry TOO much about damage.
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.)
All of the above besides breaking down whole chickens/fish
What knife, if any, are you replacing?
Not really replacing but my favorite knives at home are a Newham Spicy White honyaki, a Nakagawa x Myojin B1 gyuto, and my Birch & Bevel 230mm (spare version).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Push & pull cuts, chop, rock sometimes
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.)
Low maintenance but I don’t need something from the grocery store that is “dishwasher safe” level of low.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer preferred but I can sharpen somewhat well
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
At work so plastic? Whatever the typical colored cutting board material is
Do you sharpen your own knives? (Yes or no.)
Cheaper ones yeah. Nicer ones I’ll probably have someone else do eventually.
If not, are you interested in learning how to sharpen your knives? N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
The only full stainless gyuto I have is a 210 Takamura r2 but I find it too short and prefer a slightly beefier grind. The 230 B&B is probably the closest to what I’d like in terms of grind.
Also looking for a decent, cheaper knife roll or bag so if you have a suggestion or an extra laying around let me know! Planning to use cardboard sayas for everything
Maybe a pair of kitchen scissors that won’t break the bank?
Thanks in advance!
. I also trust Jon's recommendation. Kaeru has a good 55mm heel height, Kagero is around 48mm heel height. You can't go wrong with either. Since you're in CA, getting Kagero is quicker. But if you want Kaeru, you'd have to wait till Makism come back from his break. 
