kungpao
Well-Known Member
- Joined
- Mar 14, 2013
- Messages
- 54
- Reaction score
- 0
LOCATION-
USA
KNIFE TYPE-
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to either
What length of knife (blade) are you interested in (in inches or millimeters)?
270- 300mm. Unless there are downsides to having a longer a blade I'd prefer to have the extra length.
Do you require a stainless knife? (Yes or no)
No, I prefer something that can take a more keen edge. Looking for stainless clad carbon, semi stainless, or full high carbon
What is your absolute maximum budget for your knife?
$325 usd
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 roasts, BBQ, poultry, fish, etc.
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
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I won't be using this one daily, so edge retention is less important than my daily drivers.
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
Looking for something to use as a slicer for everything from brisket to raw fish. Hoping to spend less than 300. I'm not looking for a showy knife, so aesthetics can take a back seat to functionality here. I've been keeping an eye on BST for a while but I don't check often enough and miss my chance. I've decided to purchase new. Thanks in advance
USA
KNIFE TYPE-
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to either
What length of knife (blade) are you interested in (in inches or millimeters)?
270- 300mm. Unless there are downsides to having a longer a blade I'd prefer to have the extra length.
Do you require a stainless knife? (Yes or no)
No, I prefer something that can take a more keen edge. Looking for stainless clad carbon, semi stainless, or full high carbon
What is your absolute maximum budget for your knife?
$325 usd
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 roasts, BBQ, poultry, fish, etc.
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
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I won't be using this one daily, so edge retention is less important than my daily drivers.
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
Looking for something to use as a slicer for everything from brisket to raw fish. Hoping to spend less than 300. I'm not looking for a showy knife, so aesthetics can take a back seat to functionality here. I've been keeping an eye on BST for a while but I don't check often enough and miss my chance. I've decided to purchase new. Thanks in advance