A few years ago I had asked for recommendations for a Gyuto and you all helped me out and I decided on one from Wantanabe, but I never purchased it because of budget. So now I am looking for a Gyuto that fits within a budget that will not cause other problems.
LOCATION
U.S.A
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Style does not matter,
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife?
$150
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 (Tomatoes, garlic, onions, peppers) and meats (poultry and beef)
What knife, if any, are you replacing? Messermeister Meridian Elite 6In Chef knife, and a no name 8in Chef knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No, varies based on task
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.) Varies based on task
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.)
The Messermeister is hard to sharpen. This may be technique or inadequate sharpening stones, I am unsure. Just seems to take an excessive amount of time to sharpen.
The no name one sharpens easily but dulls quickly
Both knives tend to have trouble with thin slices and also with stiction
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)?
Not important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not Important
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)?
Sharpness, Edge Retention, Less wedging and better release are important. Would like something that is reasonable to sharpen, but I would rather have to improve my sharpening skills then have a knife that will not take as sharp of an edge or that has to be resharpened all of the time
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Forever?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic
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.) Would prefer not to purchase any new equipment, have a 1000/6000 Grit Sharpening and Honing Wet Stone, but if I need to and its reasonable in cost I would consider it.
SPECIAL REQUESTS/COMMENTS
Ideally, but not required, something that is available on amazon as I gift cards to use.
LOCATION
U.S.A
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Style does not matter,
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife?
$150
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 (Tomatoes, garlic, onions, peppers) and meats (poultry and beef)
What knife, if any, are you replacing? Messermeister Meridian Elite 6In Chef knife, and a no name 8in Chef knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No, varies based on task
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.) Varies based on task
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.)
The Messermeister is hard to sharpen. This may be technique or inadequate sharpening stones, I am unsure. Just seems to take an excessive amount of time to sharpen.
The no name one sharpens easily but dulls quickly
Both knives tend to have trouble with thin slices and also with stiction
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)?
Not important
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not Important
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)?
Sharpness, Edge Retention, Less wedging and better release are important. Would like something that is reasonable to sharpen, but I would rather have to improve my sharpening skills then have a knife that will not take as sharp of an edge or that has to be resharpened all of the time
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Forever?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic
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.) Would prefer not to purchase any new equipment, have a 1000/6000 Grit Sharpening and Honing Wet Stone, but if I need to and its reasonable in cost I would consider it.
SPECIAL REQUESTS/COMMENTS
Ideally, but not required, something that is available on amazon as I gift cards to use.
I was talking about Ross discount store don't know about mainland think it is a national operation. I've bought shorts, shirts there. Even a nice wood board for 15.00. Needless to say it's popular store in Hawaii.
