Sergey Yakunin
Member
Hi,
The market has so many knives .. What I have works perfectly, just want to try something different. Curiosity ....
LOCATION
What country are you in?
Bulgaria
KNIFE TYPE
What type of knife are you interested in
Gyuto
Right handed
Japanese handle
210 mm
Carbon Steel
300USD
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
Slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
Now on this size chef's knives I use Watanabe Pro 210 and Hiromoto Tenmi Jyuraku Damascus 210
Do you have a particular grip that you primarily use?
Naniwa prof 400,1000,3000
Naniwa Sharp 2000
Bester 700, 8000
Shapton 1000,5000,12000
European and Chinese Natural Stones, Arkansas, Washita and Hindustan
What cutting motions do you primarily use?
push cutting, rock cutting, slice cutt
What improvements do you want from your current knife?
I would like to try something new and different, such as steel, design and functionality.
Thin behind the cutting edge, good food release.
Wakui ? Mazaki? Yoshikane?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and synthetic cutting board
Do you sharpen your own knives?
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, Permanently
SPECIAL REQUESTS/COMMENTS
The knife must be hand-crafted and indicated who made it. I do not buy knives for which it's written "Handmade" or "Talented Master" without a name given.
The steel must be indicated. " High carbon steel", or "Pure carbon steel" or "Swedish carbon steel" knives I don't buy.
Hardness must be indicated.
European, Japanese or North American Stores ..
Laminate only, Damascus no.
50/50
The market has so many knives .. What I have works perfectly, just want to try something different. Curiosity ....
LOCATION
What country are you in?
Bulgaria
KNIFE TYPE
What type of knife are you interested in
Gyuto
Right handed
Japanese handle
210 mm
Carbon Steel
300USD
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
Slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing?
Now on this size chef's knives I use Watanabe Pro 210 and Hiromoto Tenmi Jyuraku Damascus 210
Do you have a particular grip that you primarily use?
Naniwa prof 400,1000,3000
Naniwa Sharp 2000
Bester 700, 8000
Shapton 1000,5000,12000
European and Chinese Natural Stones, Arkansas, Washita and Hindustan
What cutting motions do you primarily use?
push cutting, rock cutting, slice cutt
What improvements do you want from your current knife?
I would like to try something new and different, such as steel, design and functionality.
Thin behind the cutting edge, good food release.
Wakui ? Mazaki? Yoshikane?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and synthetic cutting board
Do you sharpen your own knives?
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, Permanently
SPECIAL REQUESTS/COMMENTS
The knife must be hand-crafted and indicated who made it. I do not buy knives for which it's written "Handmade" or "Talented Master" without a name given.
The steel must be indicated. " High carbon steel", or "Pure carbon steel" or "Swedish carbon steel" knives I don't buy.
Hardness must be indicated.
European, Japanese or North American Stores ..
Laminate only, Damascus no.
50/50
