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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
stainless clad, carbon core
What is your absolute maximum budget for your knife?
$200
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.)
Veg prep, some boneless proteins
What knife, if any, are you replacing?
none really
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
A pretty high 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.)
Mostly push cutting and push-pull cutting
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.)
Something with a decent flat spot, at least 50mm of blade height, stainless clad
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)?
I could care less
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Octagonal handles preferred but not a dealbreaker if I have to rehandle it, some space between the ferrule and where the blade starts.
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'm looking for carbons because I don't like sharpening stainlesses, but I know some semistainless steels are pretty good about sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Anything not too soft would be alright
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (wood)
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
I'm looking at a couple of different knives right now, but I'm really waiting for some more options to come in stock within the next couple of months. I really want to keep things under the $170 range, but the options I've found there are mostly iron clad, like the Shinko Seilan from KnS. I'm also looking at the Harukaze AS Morado from CKTG, although it has an oval handle and a little too much belly. Another one is the Makoto White #2, which is pretty much perfect except for being a reach in price, or the Katsushige Anryu Blue #2. Is the Makoto or the Anryu worth the extra cash? Any experiences with any of these, or other knives that fit what I'm looking for, would be greatly appreciated.
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
stainless clad, carbon core
What is your absolute maximum budget for your knife?
$200
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.)
Veg prep, some boneless proteins
What knife, if any, are you replacing?
none really
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
A pretty high 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.)
Mostly push cutting and push-pull cutting
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.)
Something with a decent flat spot, at least 50mm of blade height, stainless clad
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)?
I could care less
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Octagonal handles preferred but not a dealbreaker if I have to rehandle it, some space between the ferrule and where the blade starts.
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'm looking for carbons because I don't like sharpening stainlesses, but I know some semistainless steels are pretty good about sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Anything not too soft would be alright
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes (wood)
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
I'm looking at a couple of different knives right now, but I'm really waiting for some more options to come in stock within the next couple of months. I really want to keep things under the $170 range, but the options I've found there are mostly iron clad, like the Shinko Seilan from KnS. I'm also looking at the Harukaze AS Morado from CKTG, although it has an oval handle and a little too much belly. Another one is the Makoto White #2, which is pretty much perfect except for being a reach in price, or the Katsushige Anryu Blue #2. Is the Makoto or the Anryu worth the extra cash? Any experiences with any of these, or other knives that fit what I'm looking for, would be greatly appreciated.
