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)?
Slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Any
What length of knife (blade) are you interested in (in inches or millimeters)?
270 mm
Do you require a stainless knife? (Yes or no)
No, but stainless cladding would be nice
What is your absolute maximum budget for your knife?
$420
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 beef and pork roasts
What knife, if any, are you replacing?
Currently using MAC superior bread knife for this task
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.)
Push cutting and slicing
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.)
Not sure!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not important since it will be used sparingly
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
Hi everyone, I've never owned a quality slicer knife and would like to find out what I've been missing. Roasts are the favorite type of meat to cook in our household, and I'd say we make close to two per week on average. On one hand that's not a lot of use for a dedicated knife, but on the other hand I got this perfect slot in my knife block...
Here are a couple of options that appeal to me:
KOCHI 270MM KUROUCHI STAINLESS CLAD CARBON WA-SUJIHIKI (assuming it comes back in stock)
https://www.japaneseknifeimports.co...mm-kurouchi-stainless-clad-carbon-wa-sujihiki
FUJIMOTO NASHIJI SUJIHIKI 270MM
https://knifewear.com/products/fujimoto-nashiji-sujihiki-270mm
Takeda NAS Yanagiba 270mm is another one, which is why I set my max budget at $420, but I've seen significant negativity regarding Takeda knives here, and I'm not even sure what I'd be getting with it over, say, the Fujimoto that's half the price.
All ideas welcome, thanks in advance.
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)?
Slicer
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Any
What length of knife (blade) are you interested in (in inches or millimeters)?
270 mm
Do you require a stainless knife? (Yes or no)
No, but stainless cladding would be nice
What is your absolute maximum budget for your knife?
$420
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 beef and pork roasts
What knife, if any, are you replacing?
Currently using MAC superior bread knife for this task
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.)
Push cutting and slicing
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.)
Not sure!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not important since it will be used sparingly
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
Hi everyone, I've never owned a quality slicer knife and would like to find out what I've been missing. Roasts are the favorite type of meat to cook in our household, and I'd say we make close to two per week on average. On one hand that's not a lot of use for a dedicated knife, but on the other hand I got this perfect slot in my knife block...
Here are a couple of options that appeal to me:
KOCHI 270MM KUROUCHI STAINLESS CLAD CARBON WA-SUJIHIKI (assuming it comes back in stock)
https://www.japaneseknifeimports.co...mm-kurouchi-stainless-clad-carbon-wa-sujihiki
FUJIMOTO NASHIJI SUJIHIKI 270MM
https://knifewear.com/products/fujimoto-nashiji-sujihiki-270mm
Takeda NAS Yanagiba 270mm is another one, which is why I set my max budget at $420, but I've seen significant negativity regarding Takeda knives here, and I'm not even sure what I'd be getting with it over, say, the Fujimoto that's half the price.
All ideas welcome, thanks in advance.