LOCATION
What country are you in?
USA
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)?
Sujihiki (would consider a Yanagiba if it works for what I need)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handles
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
No, prefer carbon if possible.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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 proteins, cooked and not cooked. I'd assume most of the time they will be cooked.
What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Pull Slice for this knife's application
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)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Boardsmith Maple Board
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.)
SPECIAL REQUESTS/COMMENTS
I don't know a ton about Yanagibas, but if they would also work, then I'm open to looking at some. I have no idea how to sharpen a Yanagiba.
I currently own:
Shun Classic Paring Knife
150mm T-F Nashiji Petty
210mm Kagekiyo White #2
240mm Konosuke HD2
This is the only Sujihiki that has really caught my eye - https://www.japaneseknifeimports.co...cts/gesshin-uraku-270mm-stainless-wa-sujihiki
Like I said, up for looking at Yanigabas if they accomplish the same tasks as the Sujihikis and I am able to sharpen them as easily. Like do look aesthetically better.
What country are you in?
USA
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)?
Sujihiki (would consider a Yanagiba if it works for what I need)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handles
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm
Do you require a stainless knife? (Yes or no)
No, prefer carbon if possible.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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 proteins, cooked and not cooked. I'd assume most of the time they will be cooked.
What knife, if any, are you replacing?
N/A
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Pull Slice for this knife's application
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)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Boardsmith Maple Board
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.)
SPECIAL REQUESTS/COMMENTS
I don't know a ton about Yanagibas, but if they would also work, then I'm open to looking at some. I have no idea how to sharpen a Yanagiba.
I currently own:
Shun Classic Paring Knife
150mm T-F Nashiji Petty
210mm Kagekiyo White #2
240mm Konosuke HD2
This is the only Sujihiki that has really caught my eye - https://www.japaneseknifeimports.co...cts/gesshin-uraku-270mm-stainless-wa-sujihiki
Like I said, up for looking at Yanigabas if they accomplish the same tasks as the Sujihikis and I am able to sharpen them as easily. Like do look aesthetically better.
