LOCATION
UK
KNIFE TYPE
Single bevel - thinking Nakiri so far but willing to listen to advice.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
160-180mm. Already own a 200mm and it feels just a bit too long.
Do you require a stainless knife? (Yes or no)
Thinking yes, but willing to listen to a more informed opinion
What is your absolute maximum budget for your knife?
£140, ~ $230 for reference. (factored out import tax in this)
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.)
Chopping vegetables, slicing meats? I know it's not a yanagiba but would it serve decently for this or best to just not?
What knife, if any, are you replacing?
Not replacing - to complement a pair of Shuns I bought before I knew I could get better for my money.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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
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.)
Really I just have the gear lust and want to try out a single bevel.
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)?
Kurouchi looks nice, would prefer something that doesn't get a patina.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer my knifes to have some heft to them.
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)?
No strong opinions either way. Out of the box would be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Once a week after medium home use might be as much as I can put up with.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Tempered glass.
No no, I joke. Wood.
Do you sharpen your own knives? (Yes or no.)
Just started
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.)
Yes.
SPECIAL REQUESTS/COMMENTS
So, I was looking at one of Watanabe's. Seems to get a lot of love here, except some things I saw about OEM in the cheaper range.
Talk me out of it or talk me into it a bit more as you wish.
http://www.kitchen-knife.jp/pro/santoku.htm
UK
KNIFE TYPE
Single bevel - thinking Nakiri so far but willing to listen to advice.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
160-180mm. Already own a 200mm and it feels just a bit too long.
Do you require a stainless knife? (Yes or no)
Thinking yes, but willing to listen to a more informed opinion
What is your absolute maximum budget for your knife?
£140, ~ $230 for reference. (factored out import tax in this)
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.)
Chopping vegetables, slicing meats? I know it's not a yanagiba but would it serve decently for this or best to just not?
What knife, if any, are you replacing?
Not replacing - to complement a pair of Shuns I bought before I knew I could get better for my money.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip
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
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.)
Really I just have the gear lust and want to try out a single bevel.
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)?
Kurouchi looks nice, would prefer something that doesn't get a patina.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I prefer my knifes to have some heft to them.
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)?
No strong opinions either way. Out of the box would be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Once a week after medium home use might be as much as I can put up with.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Tempered glass.
No no, I joke. Wood.
Do you sharpen your own knives? (Yes or no.)
Just started
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.)
Yes.
SPECIAL REQUESTS/COMMENTS
So, I was looking at one of Watanabe's. Seems to get a lot of love here, except some things I saw about OEM in the cheaper range.
Talk me out of it or talk me into it a bit more as you wish.
http://www.kitchen-knife.jp/pro/santoku.htm