JoelV
Member
Hi guys!
I’ve decided It’s time to upgrade my main knife. It’s been 5 years since I’m a headchef and this year I wanna get myself a present with a new knife. I’m kinda new to the japanese knife world so I Need your help with suggestions to look for or avoid.
LOCATION
What country are you in?
-- Canada (Québec )
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)?
-- gyuto or kiritsuke
Are you right or left handed?
-- right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-- japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-- 210 mm
Do you require a stainless knife? (Yes or no)
-- I’d prefer a stainless but want to try and stainless clad
What is your absolute maximum budget for your knife?
-- Around 400$ CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-- Professionnaly
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.)
-- Mainly meats and vegetables.
What knife, if any, are you replacing?
-- My old trusty wusthof classic and dalstrong shogun
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.)
- Rocking mouvement( I’m a norref American Classic trained chef), but trying the push movements
In order of priority:
-- ease of use
-- aesthetics: Damascus, tsuchime
-- edge retention
-- comfort: better balance, handle feeling
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-- synthetic cutting board at the restaurant
Do you sharpen your own knives? (Yes or no.)
-- I use a leather strop and stones
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-- Definetly
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-- If different material are needed, sure
Thanks again!!
I’ve decided It’s time to upgrade my main knife. It’s been 5 years since I’m a headchef and this year I wanna get myself a present with a new knife. I’m kinda new to the japanese knife world so I Need your help with suggestions to look for or avoid.
LOCATION
What country are you in?
-- Canada (Québec )
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)?
-- gyuto or kiritsuke
Are you right or left handed?
-- right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-- japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
-- 210 mm
Do you require a stainless knife? (Yes or no)
-- I’d prefer a stainless but want to try and stainless clad
What is your absolute maximum budget for your knife?
-- Around 400$ CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-- Professionnaly
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.)
-- Mainly meats and vegetables.
What knife, if any, are you replacing?
-- My old trusty wusthof classic and dalstrong shogun
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.)
- Rocking mouvement( I’m a norref American Classic trained chef), but trying the push movements
In order of priority:
-- ease of use
-- aesthetics: Damascus, tsuchime
-- edge retention
-- comfort: better balance, handle feeling
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-- synthetic cutting board at the restaurant
Do you sharpen your own knives? (Yes or no.)
-- I use a leather strop and stones
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-- Definetly
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-- If different material are needed, sure
Thanks again!!