djl1010
Banned
LOCATION
What country are you in?
Central Florida, USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Looking for an all rounder with high utility.
Are you right or left handed? Ambidextrous but primarily use my right hand when cutting
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either is fine but I haven't owned a Japanese style handle so I would like to try it.
What length of knife (blade) are you interested in (in inches or millimeters)? 7" / 180mm would be around the max length. I have an 8.5" kiritsuke that I think is a little too long and too thick
Do you require a stainless knife? (Yes or no) No, although I would prefer it to be stainless cladded at least as I have never owned a high carbon steel knife. I could use some advice on this though if the stainless cladding is just for aesthetics or actually helps keeping it in good condition.
What is your absolute maximum budget for your knife? About $300 or a little more. Prefer to be around $200 but if it's worth the extra money I don't mind spending more.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home use. Roughly an hour of constant use about 5 days a week.
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.) I plan to use it as a versatile utility knife for as much as I can. I have a larger knife for big butchering jobs and bone-breaking and some other more specialty knives for filleting fish and stuff.
What knife, if any, are you replacing? Heinkel four star pro 8" chef's knife and a Dalstrong 8.5" kiritsuke
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch and hammer
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.) Slice, Push, Draw
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.) thinner and maybe a little lighter. Both the knives I primarily use are quite thick and prevents my cuts from gliding cleanly through the piece. I'd alos like something that can hold an edge better than my german knife and take a sharper edge. The Dalstrong has held it's edge a really long time but is just too long for me.
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)? Not too picky on this as long as it isn't too boring.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Don't mind the weight all that much as long as it's well balanced.
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 take pretty good care of my knives so maintenance and care is less of a concern. However I cook with a lot of acidic foods so I would prefer something that isn't too affected by that after the patina forms. I'd like something that can get really sharp and hold that sharp edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? at least 4 months. I am not really sure what is considered normal.
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
SPECIAL REQUESTS/COMMENTS
I prefer a straighter blade.
I have Shapton glass 500 and 6000, Shapton pro 2000 and 12000, and a leather strope. So from what I understand, anything higher than 63 HRC may be difficult for me to sharpen.
I have linked some knives I have looked at below but I am not sure if there are any styles better suited for me.
https://carbonknifeco.com/collectio.../products/kikumori-nashiji-blue-2-bunka-180mmhttps://carbonknifeco.com/collectio...a/products/tsunehisa-as-kurouchi-nakiri-165mmhttps://carbonknifeco.com/collections/nakiri-santoku-bunka/products/shibata-kotetsu-bunka-175mmhttps://carbonknifeco.com/collectio...akayuki-walnut-33-layer-damascus-nakiri-160mm
What country are you in?
Central Florida, USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Looking for an all rounder with high utility.
Are you right or left handed? Ambidextrous but primarily use my right hand when cutting
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either is fine but I haven't owned a Japanese style handle so I would like to try it.
What length of knife (blade) are you interested in (in inches or millimeters)? 7" / 180mm would be around the max length. I have an 8.5" kiritsuke that I think is a little too long and too thick
Do you require a stainless knife? (Yes or no) No, although I would prefer it to be stainless cladded at least as I have never owned a high carbon steel knife. I could use some advice on this though if the stainless cladding is just for aesthetics or actually helps keeping it in good condition.
What is your absolute maximum budget for your knife? About $300 or a little more. Prefer to be around $200 but if it's worth the extra money I don't mind spending more.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home use. Roughly an hour of constant use about 5 days a week.
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.) I plan to use it as a versatile utility knife for as much as I can. I have a larger knife for big butchering jobs and bone-breaking and some other more specialty knives for filleting fish and stuff.
What knife, if any, are you replacing? Heinkel four star pro 8" chef's knife and a Dalstrong 8.5" kiritsuke
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch and hammer
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.) Slice, Push, Draw
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.) thinner and maybe a little lighter. Both the knives I primarily use are quite thick and prevents my cuts from gliding cleanly through the piece. I'd alos like something that can hold an edge better than my german knife and take a sharper edge. The Dalstrong has held it's edge a really long time but is just too long for me.
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)? Not too picky on this as long as it isn't too boring.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Don't mind the weight all that much as long as it's well balanced.
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 take pretty good care of my knives so maintenance and care is less of a concern. However I cook with a lot of acidic foods so I would prefer something that isn't too affected by that after the patina forms. I'd like something that can get really sharp and hold that sharp edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? at least 4 months. I am not really sure what is considered normal.
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
SPECIAL REQUESTS/COMMENTS
I prefer a straighter blade.
I have Shapton glass 500 and 6000, Shapton pro 2000 and 12000, and a leather strope. So from what I understand, anything higher than 63 HRC may be difficult for me to sharpen.
I have linked some knives I have looked at below but I am not sure if there are any styles better suited for me.
https://carbonknifeco.com/collectio.../products/kikumori-nashiji-blue-2-bunka-180mmhttps://carbonknifeco.com/collectio...a/products/tsunehisa-as-kurouchi-nakiri-165mmhttps://carbonknifeco.com/collections/nakiri-santoku-bunka/products/shibata-kotetsu-bunka-175mmhttps://carbonknifeco.com/collectio...akayuki-walnut-33-layer-damascus-nakiri-160mm
