Hi everyone,
I'm in the market for a "good" kitchen knife in a 7" to 8" length with a flat ish profile (not much belly). I'm very familar with folding knives and outdoor/hunting fixed blades. I also think I have a decent grasp of western kitchen knives. However, Japanese kitchen knives are new to me. I feel like I have a good understanding of blade geometry, the balance of wear resistance and toughness, etc but I guess you don't know what you don't know. My wife does most the cooking. She prefers smaller knives and regularly uses a Victorinox 5" chef knife and a Tojiro dp petty. The Vic regularly finds its way into the dishwasher, but the Tojiro is hand washed. I usually touch them up with a ceramic rod and/or a strop. I give them a full sharpening when needed.
I want to try something bigger and a step up from the Tojiro dp. I'm hesitant to buy something crazy thin...I dont think we need a laser and I have repaired the tip on the Tojiro once. That said I would like to have one knife we baby and keep real nice.
I'm open to any suggestions. Again, I dont know what I dont know. If you were buying your first good kitchen knife all over again what would you buy?
Thanks everyone! I'll put the rest in the questionnaire below.
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Santoku or similar?
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Probably lean Western but not opposed to trying a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 7" to 8".
Do you require a stainless knife? (Yes or no) No but the more stain resistant the better.
What is your absolute maximum budget for your knife? Good question. I dont really know. Probably below $200 but I can't say I would never spend more. $150 is better but maybe not realistic
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, chopping, general food prep. I already have a good fillet knife.
What knife, if any, are you replacing? No replacement.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Not so much.
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. Pull cut. Not much rocking.
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.)
Better edge retention, not real heavy, not as concerned about aesthetics.
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.) 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.)
Yes. If needed. I do pretty good with what I have.
SPECIAL REQUESTS/COMMENTS
I'm in the market for a "good" kitchen knife in a 7" to 8" length with a flat ish profile (not much belly). I'm very familar with folding knives and outdoor/hunting fixed blades. I also think I have a decent grasp of western kitchen knives. However, Japanese kitchen knives are new to me. I feel like I have a good understanding of blade geometry, the balance of wear resistance and toughness, etc but I guess you don't know what you don't know. My wife does most the cooking. She prefers smaller knives and regularly uses a Victorinox 5" chef knife and a Tojiro dp petty. The Vic regularly finds its way into the dishwasher, but the Tojiro is hand washed. I usually touch them up with a ceramic rod and/or a strop. I give them a full sharpening when needed.
I want to try something bigger and a step up from the Tojiro dp. I'm hesitant to buy something crazy thin...I dont think we need a laser and I have repaired the tip on the Tojiro once. That said I would like to have one knife we baby and keep real nice.
I'm open to any suggestions. Again, I dont know what I dont know. If you were buying your first good kitchen knife all over again what would you buy?
Thanks everyone! I'll put the rest in the questionnaire below.
LOCATION
What country are you in? United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Santoku or similar?
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Probably lean Western but not opposed to trying a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 7" to 8".
Do you require a stainless knife? (Yes or no) No but the more stain resistant the better.
What is your absolute maximum budget for your knife? Good question. I dont really know. Probably below $200 but I can't say I would never spend more. $150 is better but maybe not realistic
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, chopping, general food prep. I already have a good fillet knife.
What knife, if any, are you replacing? No replacement.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Not so much.
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. Pull cut. Not much rocking.
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.)
Better edge retention, not real heavy, not as concerned about aesthetics.
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.) 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.)
Yes. If needed. I do pretty good with what I have.
SPECIAL REQUESTS/COMMENTS