Hi Guys, :newhere:
I've been interested in knives for a while but I've never had enough money to get nice ones. I still don't but my girlfriend said she'd buy me one for my birthday
. I'm looking to get a knife that will last me a long time and cut like a beast, but I have a budget of $200 and I live in Japan. I don't have much experience with Japanese style knives but I guess I should learn because I live here. Any help would be greatly appreciated and if anyone has any good websites for buying in Japan I'd be very happy to hear.
LOCATION
Japan
KNIFE TYPE
Chef's Knife
Are you right or left handed?
Right handed
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)?
Not longer than 210mm please
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
20,000¥ (about $200)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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 veg and meat, chopping veg, mincing veg
What knife, if any, are you replacing?
Victory Knife Santoku
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.)
Chop, Slice, Rock
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)?
Pretty would be nice, but not necessary
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
maybe a bit heavier
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)?
I'm still new to sharpening so an easy to sharpen blade would be good
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
About a month/2months
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, I already have 1000 and 6000 grain whetstones
SPECIAL REQUESTS/COMMENTS
I had a look at Shun, misono and mac, they look pretty nice. I was also looking at the Wusthof Classic Chefs knife. If this helps?
Onagaishimasu!
I've been interested in knives for a while but I've never had enough money to get nice ones. I still don't but my girlfriend said she'd buy me one for my birthday
. I'm looking to get a knife that will last me a long time and cut like a beast, but I have a budget of $200 and I live in Japan. I don't have much experience with Japanese style knives but I guess I should learn because I live here. Any help would be greatly appreciated and if anyone has any good websites for buying in Japan I'd be very happy to hear. LOCATION
Japan
KNIFE TYPE
Chef's Knife
Are you right or left handed?
Right handed
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)?
Not longer than 210mm please
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
20,000¥ (about $200)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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 veg and meat, chopping veg, mincing veg
What knife, if any, are you replacing?
Victory Knife Santoku
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.)
Chop, Slice, Rock
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)?
Pretty would be nice, but not necessary
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
maybe a bit heavier
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)?
I'm still new to sharpening so an easy to sharpen blade would be good
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
About a month/2months
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
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No, I already have 1000 and 6000 grain whetstones
SPECIAL REQUESTS/COMMENTS
I had a look at Shun, misono and mac, they look pretty nice. I was also looking at the Wusthof Classic Chefs knife. If this helps?
Onagaishimasu!
