LOCATION
What country are you in?
in the States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
150mm Petty
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either yo or wa handle is fine.
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
Either Carbon, Stainless, San Mai, whatever best fits.
What is your absolute maximum budget for your knife?
Sometimes I'm gonna use it for dirty works. So cheaper is better. My limit would be $150 probably ( I can stretch it to $200)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
%70 home, %30 restaurant
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 peeling/slicing/chopping veggies, mincing garlic
Occasionally trimming meat/silver skin, separate chicken joints
What knife, if any, are you replacing?
Replacing Misono UX10 180mm Gyuto and Tojiro DP 120mm Petty
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.)
Slicing and 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.)
I don't want to feel sorry about beating on it, and I want to be able to get it sharp easily.
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)?
Well, for me mono steel would be better. Not sure, open for suggestions
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)?
It would be better thin and flat
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I can sharpen it. But I would be glad that it shouldn't brittle much. I hate chips
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Korin HiSoft cutting board. BUT sometimes I have to work on plastic commercial type boards too.
Do you sharpen your own knives? (Yes or no.)
I do
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I'm trying to learn more reading KKF posts.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have Atoma140, Cerax320, Chosera 800 and 3000 and leather strop. Not sure need anything else.
SPECIAL REQUESTS/COMMENTS
(I'm summarizing here)
I'm at the edge of a serious decision. For couple weeks I'm thinking of selling all the knives I have and start using only three knives. (Maybe going crazy in pandemic) One baby (TF Denka), one beater (not sure but a Mac) and a petty.
The petty is important because I'm mostly gonna travel with two knives and sometimes it will take some responsibility of beater knife. (Using on plastic board, separate chicken. In short using at line.)
I was thinking mono steel would be perfect. Thin blade, slicing onions, mincing garlic, peeling veggies etc.
White#2 (Konosuke HD or a KS) would be good but not sure it's a good fit for my needs. Would it be brittle? I really hate chipping. Another idea can be Misono Carbon or 440, Masamoto VG?
I don't have any experience with R2, Ginsan or Blue#2 knives. I think they have higher HRC's for the task. And I'm sure I don't want VG10 steel in my life again. So what would be your suggestions?
Thank you.
What country are you in?
in the States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
150mm Petty
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either yo or wa handle is fine.
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
Either Carbon, Stainless, San Mai, whatever best fits.
What is your absolute maximum budget for your knife?
Sometimes I'm gonna use it for dirty works. So cheaper is better. My limit would be $150 probably ( I can stretch it to $200)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
%70 home, %30 restaurant
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 peeling/slicing/chopping veggies, mincing garlic
Occasionally trimming meat/silver skin, separate chicken joints
What knife, if any, are you replacing?
Replacing Misono UX10 180mm Gyuto and Tojiro DP 120mm Petty
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.)
Slicing and 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.)
I don't want to feel sorry about beating on it, and I want to be able to get it sharp easily.
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)?
Well, for me mono steel would be better. Not sure, open for suggestions
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)?
It would be better thin and flat
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I can sharpen it. But I would be glad that it shouldn't brittle much. I hate chips
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Korin HiSoft cutting board. BUT sometimes I have to work on plastic commercial type boards too.
Do you sharpen your own knives? (Yes or no.)
I do
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
I'm trying to learn more reading KKF posts.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have Atoma140, Cerax320, Chosera 800 and 3000 and leather strop. Not sure need anything else.
SPECIAL REQUESTS/COMMENTS
(I'm summarizing here)
I'm at the edge of a serious decision. For couple weeks I'm thinking of selling all the knives I have and start using only three knives. (Maybe going crazy in pandemic) One baby (TF Denka), one beater (not sure but a Mac) and a petty.
The petty is important because I'm mostly gonna travel with two knives and sometimes it will take some responsibility of beater knife. (Using on plastic board, separate chicken. In short using at line.)
I was thinking mono steel would be perfect. Thin blade, slicing onions, mincing garlic, peeling veggies etc.
White#2 (Konosuke HD or a KS) would be good but not sure it's a good fit for my needs. Would it be brittle? I really hate chipping. Another idea can be Misono Carbon or 440, Masamoto VG?
I don't have any experience with R2, Ginsan or Blue#2 knives. I think they have higher HRC's for the task. And I'm sure I don't want VG10 steel in my life again. So what would be your suggestions?
Thank you.