Mookie262
Member
So a little backstory before I drop the big questionnaire. My friend is a new dad, and an avid home cook. Many years ago he and another friend pitched in to buy me my first nice knife (Shun Premier Santoku), and we cook together for our friends quite often. He recently bought himself a Shun Premier Santoku as well, and I'm currently in the process of getting him a nice Gyuto as a gift. The other day he reached out to me asking for recommendations for a slicer, wanting to primarily use it for meats. He wants to get into some light butchery as well, so I'm looking for something that will pair well with a flexible boning knife. Seeing that he's a new dad something stainless is pretty much a must, so that if he gets baby aggro he can walk away and not need to worry about the knife as much. This will also be his first Japanese knife (other than the Shun) so I want it to be something beautiful but also very functional. I'm not too experienced with slicers in general, with them being one of my least used shapes in my arsenal. So I wanted to get everyone else's opinions on some good options to present to him. Okay enough rambling, questionnaire time.
LOCATION
United States
KNIFE TYPE
What type of knife are you interested in?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240-270mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$400
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?
Knife will primarily be used for slicing meats, as well as some light butchery in combination with a boning knife. (If anyone has recommendations on a relatively inexpensive boning knife I’m open to these as well, primarily looking at an F Dick/Victorinox here but can look at increasing the price range a bit.)
What knife, if any, are you replacing?
This will be his first Japanese knife other than a Shun Premier Santoku that he currently uses at home. I’m planning on buying him a nice Gyuto as a gift in the near future.
Do you have a particular grip that you primarily use?
Pinch Grip
What cutting motions do you primarily use?
Rock chop / push, but for meats will be using a 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’d say the most important characteristics for him would be Ease of Use and Care, followed by Edge Retention, then Aesthetics and Comfort
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood/Plastic
Do you sharpen your own knives?
I’d sharpen for him.
If not, are you interested in learning how to sharpen your knives?
He’s not at this time.
Are you interested in purchasing sharpening products for your knives?
I'm thinking about getting him a ceramic hone and strop to do some edge upkeep between sharpening.
SPECIAL REQUESTS/COMMENTS
I appreciate any and all suggestions, thanks!
LOCATION
United States
KNIFE TYPE
What type of knife are you interested in?
Sujihiki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240-270mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$400
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?
Knife will primarily be used for slicing meats, as well as some light butchery in combination with a boning knife. (If anyone has recommendations on a relatively inexpensive boning knife I’m open to these as well, primarily looking at an F Dick/Victorinox here but can look at increasing the price range a bit.)
What knife, if any, are you replacing?
This will be his first Japanese knife other than a Shun Premier Santoku that he currently uses at home. I’m planning on buying him a nice Gyuto as a gift in the near future.
Do you have a particular grip that you primarily use?
Pinch Grip
What cutting motions do you primarily use?
Rock chop / push, but for meats will be using a 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’d say the most important characteristics for him would be Ease of Use and Care, followed by Edge Retention, then Aesthetics and Comfort
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood/Plastic
Do you sharpen your own knives?
I’d sharpen for him.
If not, are you interested in learning how to sharpen your knives?
He’s not at this time.
Are you interested in purchasing sharpening products for your knives?
I'm thinking about getting him a ceramic hone and strop to do some edge upkeep between sharpening.
SPECIAL REQUESTS/COMMENTS
I appreciate any and all suggestions, thanks!
