TDM
New Member
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Petty
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)?
135-150mm, and prefer it not be too tall
Do you require a stainless knife? (Yes or no)
Open to stainless or stainless clad
What is your absolute maximum budget for your knife?
$100-$250
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.)
Slicing vegetables, slicing/trimming meats, dicing fruits, cutting squash, etc
What knife, if any, are you replacing?
Shun Classic 6 inch utility
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.)
Push Cut, Slice
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.)
Ease of Use- food release, easy to sharpen
Edge quality and retention
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo and end grain
Do you sharpen your own knives? (Yes or no.)
Yes, although I'm newer to it
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.)
Not now
SPECIAL REQUESTS/COMMENTS
I've got a Wakui Nakiri that I have been very pleased with, but I'd like to consider something a step up in quality. The nakiri is White #2, and since I'm new to this I'd like to try either Blue or Stainless (like SKD).
I've considered a Yoshikane Yoshikane Nashiji SKD Petty 150mm but am by no means committed. I'd be curious for more thoughts on SKD vs Blue
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Petty
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)?
135-150mm, and prefer it not be too tall
Do you require a stainless knife? (Yes or no)
Open to stainless or stainless clad
What is your absolute maximum budget for your knife?
$100-$250
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.)
Slicing vegetables, slicing/trimming meats, dicing fruits, cutting squash, etc
What knife, if any, are you replacing?
Shun Classic 6 inch utility
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.)
Push Cut, Slice
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.)
Ease of Use- food release, easy to sharpen
Edge quality and retention
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)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo and end grain
Do you sharpen your own knives? (Yes or no.)
Yes, although I'm newer to it
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.)
Not now
SPECIAL REQUESTS/COMMENTS
I've got a Wakui Nakiri that I have been very pleased with, but I'd like to consider something a step up in quality. The nakiri is White #2, and since I'm new to this I'd like to try either Blue or Stainless (like SKD).
I've considered a Yoshikane Yoshikane Nashiji SKD Petty 150mm but am by no means committed. I'd be curious for more thoughts on SKD vs Blue
