Hi All,
After your sterling help with my first serious knife (https://www.kitchenknifeforums.com/...nife-as-a-50th-birthday-treat-to-myself.41836) I am back to beg for more assistance.
So since the Gyuto I have bought the basic Tojiro bread knife off Amazon and now want a more serious smaller knife to continue my set.
LOCATION
Sydney, Australia.....near James at Knives and Stones (http://knivesandstones.com) but also not far from Chefs Armoury (https://www.chefsarmoury.com/)
KNIFE TYPE
What type of knife are you interested in?
Utlity / Paring
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western but flexible
What length of knife (blade) are you interested in (in inches or millimeters)?
Thinking about 13cm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
AUD$300 (USD$200~) - Preferably less
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?
Cutting fruit and other small tasks
What knife, if any, are you replacing?
Currenlty use Victorinox Classic Tomato / Table Knives for these type of jobs
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer / Pinch
What improvements do you want from your current knife?
Whilst the Victorinox are cheap and capable, would prefer something beautiful to do these jobs
Better aesthetics?
Wooden handle, damascus or similar
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Unsure, would like to be agile enough to peel with as well as chop
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)?
Still learning to sharpen with stones so easier the better
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wooden
Do you sharpen your own knives? (Yes or no.)
Trying to, so yes! Currently better with a steel than stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Have a 1000 / 3000 soaker from James at Knives and Stones (http://www.knivesandstones.com/suehiro-skg-27-1000-3000-combo-sharpening-stone-japanese-whetstone/)
SPECIAL REQUESTS/COMMENTS
I really like the look of the Miyabi 6000MCT 13cm Shotoh but seems hard to find for a reasonable price Down Under, and someone mentioned the fat handle getting in the way of the chopping board / fingers
https://uk.zwilling-shop.com/Kitche...1-0.html?force_sid=a6b46vfnb4lld2tcjsm4tsaag4
Otherwise maybe I'm best to go see James again, but before I do I would really appreciate your suggestions / advice.
Thanks in advance,
Ben
After your sterling help with my first serious knife (https://www.kitchenknifeforums.com/...nife-as-a-50th-birthday-treat-to-myself.41836) I am back to beg for more assistance.
So since the Gyuto I have bought the basic Tojiro bread knife off Amazon and now want a more serious smaller knife to continue my set.
LOCATION
Sydney, Australia.....near James at Knives and Stones (http://knivesandstones.com) but also not far from Chefs Armoury (https://www.chefsarmoury.com/)
KNIFE TYPE
What type of knife are you interested in?
Utlity / Paring
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Probably Western but flexible
What length of knife (blade) are you interested in (in inches or millimeters)?
Thinking about 13cm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
AUD$300 (USD$200~) - Preferably less
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?
Cutting fruit and other small tasks
What knife, if any, are you replacing?
Currenlty use Victorinox Classic Tomato / Table Knives for these type of jobs
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Hammer / Pinch
What improvements do you want from your current knife?
Whilst the Victorinox are cheap and capable, would prefer something beautiful to do these jobs
Better aesthetics?
Wooden handle, damascus or similar
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Unsure, would like to be agile enough to peel with as well as chop
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)?
Still learning to sharpen with stones so easier the better
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Longer the better
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wooden
Do you sharpen your own knives? (Yes or no.)
Trying to, so yes! Currently better with a steel than stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Have a 1000 / 3000 soaker from James at Knives and Stones (http://www.knivesandstones.com/suehiro-skg-27-1000-3000-combo-sharpening-stone-japanese-whetstone/)
SPECIAL REQUESTS/COMMENTS
I really like the look of the Miyabi 6000MCT 13cm Shotoh but seems hard to find for a reasonable price Down Under, and someone mentioned the fat handle getting in the way of the chopping board / fingers
https://uk.zwilling-shop.com/Kitche...1-0.html?force_sid=a6b46vfnb4lld2tcjsm4tsaag4
Otherwise maybe I'm best to go see James again, but before I do I would really appreciate your suggestions / advice.
Thanks in advance,
Ben
