I've been making noodles at home and I'm using a Chinese cleaver to cut the noodles, however the belly is giving me accordions. I've also tried using a usuba but there's not enough weight and length to it. I figured this a good reason to try a sobakiri [emoji57]. Budget is less than 300 but I know sobakiris can get expensive so I can put up a bit more if necessary.
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)?
-Sobakiri menkiri
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese(do they usually come bare or wrapped in rope?)
What length of knife (blade) are you interested in (in inches or millimeters)?
-270
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-350usd
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.)
-Noodles only
What knife, if any, are you replacing?
-None
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
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.)
N/a
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)?
None
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Not picky
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)?
-i heard these are a pain to sharpen, but im only using it once or twice a week. So I figure I don't need the toughest edge retention?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Synthetic
Do you sharpen your own knives? (Yes or no.)
-Yes but not for this
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-No
SPECIAL REQUESTS/COMMENTS
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)?
-Sobakiri menkiri
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese(do they usually come bare or wrapped in rope?)
What length of knife (blade) are you interested in (in inches or millimeters)?
-270
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-350usd
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.)
-Noodles only
What knife, if any, are you replacing?
-None
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
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.)
N/a
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)?
None
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Not picky
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)?
-i heard these are a pain to sharpen, but im only using it once or twice a week. So I figure I don't need the toughest edge retention?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Synthetic
Do you sharpen your own knives? (Yes or no.)
-Yes but not for this
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-No
SPECIAL REQUESTS/COMMENTS
