applepieforbreakfast
Senior Member
TL,DR: 270-300mm Stainless Wa Suji for ~$300 USD
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)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300mm
Do you require a stainless knife? (Yes or no)
Yes, full stainless.
What is your absolute maximum budget for your knife?
I’d prefer to stay under $300. If there’s something that performs significantly better, I’d stretch a little.
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 cooked roasts (beef rib roast and smaller), carving cooked turkey breast (off the bone) portioning raw meat, possibly skinning fish filets, slicing watermelon, etc
What knife, if any, are you replacing?
Tojiro DP 270mm suji. It cuts just fine, but now I like the balance and aesthetic of a Wa handle.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mostly pinch, a little finger pointing.
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.)
Pretty much just slice for this one.
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)?
I think, for this, I might prefer a balance forward of the pinch.
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)?
I’d like minimal to no reactivity with food.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Given the comparatively low amount of use this knife will see, I feel that it’s hard to quantify this. I guess “long enough” to get through slicing a crusty rib roast on Thanksgiving or Christmas and still be mostly sharp after?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
I think I'd like a fairly stiff blade.
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)?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300mm
Do you require a stainless knife? (Yes or no)
Yes, full stainless.
What is your absolute maximum budget for your knife?
I’d prefer to stay under $300. If there’s something that performs significantly better, I’d stretch a little.
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 cooked roasts (beef rib roast and smaller), carving cooked turkey breast (off the bone) portioning raw meat, possibly skinning fish filets, slicing watermelon, etc
What knife, if any, are you replacing?
Tojiro DP 270mm suji. It cuts just fine, but now I like the balance and aesthetic of a Wa handle.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mostly pinch, a little finger pointing.
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.)
Pretty much just slice for this one.
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)?
I think, for this, I might prefer a balance forward of the pinch.
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)?
I’d like minimal to no reactivity with food.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Given the comparatively low amount of use this knife will see, I feel that it’s hard to quantify this. I guess “long enough” to get through slicing a crusty rib roast on Thanksgiving or Christmas and still be mostly sharp after?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No
SPECIAL REQUESTS/COMMENTS
I think I'd like a fairly stiff blade.
