I have asked a couple of vendors and the response has been varying, no plans on restocking the knife I am interested in or unsure as to when it will be restocked.
My question was mainly for a general knowledge, whether to wait for more options or decide between the 2 I have narrowed it down to.
Took me a bit to find this form.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chefs Knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210 but maybe stretch to 240
Do you require a stainless knife? (Yes or no)
would like a stainless clad. I think that this would be best start into carbon knives.
What is your absolute maximum budget for your knife?
$225
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.)
Vegetable slicing and mincing, slicing meats.
What knife, if any, are you replacing?
Shun santoku
Do you have a particular grip that you primarily use? (Please click on this
LINK for the common types of grips.)
Pinch grip
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.)
Rocking motion and push cut
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 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.)
Wood, oak
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.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have a 1000/ 6000 stone that i currently use. Will eventually get something better.
SPECIAL REQUESTS/COMMENTS
Of the current knives I have found these 2.
https://knivesandstones.us/collecti...opy-of-tanaka-blue-2-nashiji-gyuto-210mm-lite
https://carbonknifeco.com/products/gihei-nashiji-blue-2-gyuto-210mm?variant=29533741154365
Comments and suggestions are graciously taken.
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