Hello,
My only chef knife is the Takamura 210mm and I am looking for a secondary chef knives i could use for
(a) non-delicate tasks (instead of using my sujihiki) , (2) hand out to guest/family/friend coming over and (3) more western shape as already have JP one.
I narrowed down a few items wanted to see you your views:
-Miyabi Evolution 200mm (on sale for $100)
-Tojiro DP 180mm
- Wusthof Classic ikon 200mm (amazon FR has it for ~$100)
LOCATION
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)?
Chef knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 180-200mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? ~$100
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.)? All above except filleting fish (have Deba) and breaking down poultry bones
What knife, if any, are you replacing? purpose secondary knife.
i could use for (1) non-delicate tasks (instead of using my sujihiki) , (2) hand out to guest/family/friend coming over and (3) more western shape as already have JP one.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip on my Takamur
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)? No damascus.
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)? looking for tougher knife. stainless steel.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki and Rubber
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.) already knows
Are you interested in purchasing sharpening products for your knives? (Yes or no.) already have 320/800/3000/5000 grit whetstones.
My only chef knife is the Takamura 210mm and I am looking for a secondary chef knives i could use for
(a) non-delicate tasks (instead of using my sujihiki) , (2) hand out to guest/family/friend coming over and (3) more western shape as already have JP one.
I narrowed down a few items wanted to see you your views:
-Miyabi Evolution 200mm (on sale for $100)
-Tojiro DP 180mm
- Wusthof Classic ikon 200mm (amazon FR has it for ~$100)
LOCATION
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)?
Chef knife
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Western
What length of knife (blade) are you interested in (in inches or millimeters)? 180-200mm
Do you require a stainless knife? (Yes or no) Yes
What is your absolute maximum budget for your knife? ~$100
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.)? All above except filleting fish (have Deba) and breaking down poultry bones
What knife, if any, are you replacing? purpose secondary knife.
i could use for (1) non-delicate tasks (instead of using my sujihiki) , (2) hand out to guest/family/friend coming over and (3) more western shape as already have JP one.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip on my Takamur
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)? No damascus.
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)? looking for tougher knife. stainless steel.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Hinoki and Rubber
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.) already knows
Are you interested in purchasing sharpening products for your knives? (Yes or no.) already have 320/800/3000/5000 grit whetstones.