user 51435
Well-Known Member
- Joined
- Jun 14, 2023
- Messages
- 76
- Reaction score
- 34
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri or Santoku
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (Wa)
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$150
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.)
Mostly Vegetables (slicing, chopping,mincing). Maybe boneless proteins for small dinner prep.
What knife, if any, are you replacing?
Not replacing any knives.
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.)
Push Cut/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.)
Thinner, lighter, and shorter (main knives are a ZKramer Carbon 8in and 1302 CCK Cleaver)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Maple Wood Cutting Board
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No. Already own a set of Shapton Pro stones (320, 1K, 2K, & 5K) and a cork strip.
SPECIAL REQUESTS/COMMENTS
Hey All!
I’m wanting to add another knife to my collection and have narrowed it down to two options by Shiro Kamo. Either the 180mm Nakiri or 180mm Santoku, both in iron clad Aogami super with a horn ferruled teak handle.
I can’t decide if the Nakiri or Santoku is more useful with the rest of my collection. I’d like something a little smaller and thinner than my chef’s knife or vegetable cleaver. I’m leaning towards the Nakiri, but wondering if it will feel completely redundant with my CCK 1302.
Below is my current setup:
ZKramer Carbon 8 in Chef’s Knife
CCK 1302 Cleaver
Gesshin Stainless 120mm Petty
Naozumi 240mm Sujihiki
Sakai Kikumori 150mm Honesuki
Tojiro 270mm Bread Knife
Robert Herder 3 in Paring Knife
Thanks in advance for any insight folks provide!
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Nakiri or Santoku
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (Wa)
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$150
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.)
Mostly Vegetables (slicing, chopping,mincing). Maybe boneless proteins for small dinner prep.
What knife, if any, are you replacing?
Not replacing any knives.
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.)
Push Cut/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.)
Thinner, lighter, and shorter (main knives are a ZKramer Carbon 8in and 1302 CCK Cleaver)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Maple Wood Cutting Board
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No. Already own a set of Shapton Pro stones (320, 1K, 2K, & 5K) and a cork strip.
SPECIAL REQUESTS/COMMENTS
Hey All!
I’m wanting to add another knife to my collection and have narrowed it down to two options by Shiro Kamo. Either the 180mm Nakiri or 180mm Santoku, both in iron clad Aogami super with a horn ferruled teak handle.
I can’t decide if the Nakiri or Santoku is more useful with the rest of my collection. I’d like something a little smaller and thinner than my chef’s knife or vegetable cleaver. I’m leaning towards the Nakiri, but wondering if it will feel completely redundant with my CCK 1302.
Below is my current setup:
ZKramer Carbon 8 in Chef’s Knife
CCK 1302 Cleaver
Gesshin Stainless 120mm Petty
Naozumi 240mm Sujihiki
Sakai Kikumori 150mm Honesuki
Tojiro 270mm Bread Knife
Robert Herder 3 in Paring Knife
Thanks in advance for any insight folks provide!