tostadas
Hobbyist / Craftsman
Maybe you guys can help identify some options for a knife that meets my criteria. I'm looking for an approximately 170-180mm to supplement my current 240+150. It will be primarily as a smaller knife for veggies when I don't want to reach for the 240mm. Here are the characteristics I'm looking for:
-pointy tip (non-nakiri)
-relatively flat edge
-45mm+ height at heel
-forward balance
-wa handle
So far, I've found a couple that might meet these requirements
Hinoura 180mm santoku from EE/KnS
Munetoshi 170mm santoku from CC
Shinko Seilan 180mm santoku from KnS (not sure about balance)
I'd be happy to have some more options to consider.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
santoku, gyuto, bunka
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)?
170-180mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$220 USD
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.)
primarily veggies
What knife, if any, are you replacing?
to supplement 240mm Mazaki and 150mm petty
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, chop
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.
relatively flat edge, 45mm+ height at heel, pointy tip (non-nakiri), forward balance, wa handle
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)?
n/a
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
forward balance, blade-heavy
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood, synthetic
Do you sharpen your own knives? (Yes or no.)
yes
-pointy tip (non-nakiri)
-relatively flat edge
-45mm+ height at heel
-forward balance
-wa handle
So far, I've found a couple that might meet these requirements
Hinoura 180mm santoku from EE/KnS
Munetoshi 170mm santoku from CC
Shinko Seilan 180mm santoku from KnS (not sure about balance)
I'd be happy to have some more options to consider.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
santoku, gyuto, bunka
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)?
170-180mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$220 USD
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.)
primarily veggies
What knife, if any, are you replacing?
to supplement 240mm Mazaki and 150mm petty
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, chop
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.
relatively flat edge, 45mm+ height at heel, pointy tip (non-nakiri), forward balance, wa handle
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)?
n/a
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
forward balance, blade-heavy
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood, synthetic
Do you sharpen your own knives? (Yes or no.)
yes
