Hi all,
im a newbie in buying professional knives, and only started reading up more as i was revamping my kitchen. Bought a G2 global initially, but now am very tempted by alot of the offerings in the classifieds.
Looking for a new Gyuto that can be my go-to knife, at home. I usually cook pasta, steaks, chinese fried dishes.
Hope to get some good recommendations!
LOCATION
What country are you in? Singapore
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Jap
What length of knife (blade) are you interested in (in inches or millimeters)? 7-8 inches
Do you require a stainless knife? (Yes or no) Preferably, not a must
What is your absolute maximum budget for your knife? $500 for a workhorse, $1k for something fancy
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, chopping vegetables, slicing meats
What knife, if any, are you replacing? Nothing reputable
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.) Slice, rock, 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.) Sharp enough to cut through steak, pork belly, bacon, rock melons easily. Would also chop capsicums, mushrooms, and julienne carrots.
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)? I like fancy knives, including patterned steel like damascus. Also love burl handles. Preferably scratch and stain resistant.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter knife, slightly smaller handle, balance at butt of blade or slightly more forward 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)? Better food release, smoother rock chopping
Edge Retention (i.e., length of time you want the edge to last without sharpening)? once a year, but i cook around 2-3 days a week only.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic but switching to wood.
Do you sharpen your own knives? (Yes or no.) No
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I would like to say yes, but knowing the lazy ass i am, probably no
Are you interested in purchasing sharpening products for your knives? (Yes or no.) no
SPECIAL REQUESTS/COMMENTS
im a newbie in buying professional knives, and only started reading up more as i was revamping my kitchen. Bought a G2 global initially, but now am very tempted by alot of the offerings in the classifieds.
Looking for a new Gyuto that can be my go-to knife, at home. I usually cook pasta, steaks, chinese fried dishes.
Hope to get some good recommendations!
LOCATION
What country are you in? Singapore
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's Knife
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Jap
What length of knife (blade) are you interested in (in inches or millimeters)? 7-8 inches
Do you require a stainless knife? (Yes or no) Preferably, not a must
What is your absolute maximum budget for your knife? $500 for a workhorse, $1k for something fancy
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, chopping vegetables, slicing meats
What knife, if any, are you replacing? Nothing reputable
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.) Slice, rock, 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.) Sharp enough to cut through steak, pork belly, bacon, rock melons easily. Would also chop capsicums, mushrooms, and julienne carrots.
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)? I like fancy knives, including patterned steel like damascus. Also love burl handles. Preferably scratch and stain resistant.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Lighter knife, slightly smaller handle, balance at butt of blade or slightly more forward 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)? Better food release, smoother rock chopping
Edge Retention (i.e., length of time you want the edge to last without sharpening)? once a year, but i cook around 2-3 days a week only.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic but switching to wood.
Do you sharpen your own knives? (Yes or no.) No
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I would like to say yes, but knowing the lazy ass i am, probably no
Are you interested in purchasing sharpening products for your knives? (Yes or no.) no
SPECIAL REQUESTS/COMMENTS
