So, I've been a vocal supporter of the 180-190ish offerings and still am but I gave my SIL my last 210 and find myself missing having one once in a while. And who knows, maybe I can be wooed back. 
Now, I've been scheming to have a custom built with KKF's own Matt Sicard but I want that to be a fancier knife. But here's the reality. I just finished working on two pettys. 320-500-2k, thinning and sharpening. My arthritis kicked in pretty well and I got shaky and the work reflects it. So, for the time being, I'm going to stay focused on more of a worker option while still saving for my fancy one.
So, here I am.
I like the general Sanjo style of that slightly thicker spine out of the handle, no machi gap, and slightly less curvy than other offerings. I've done Yoshi and love them but just a too flat heeled for what I'm after.
LOCATION
What country are you in?
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open but I like wa, especially for the lighter weight and more blade-oriented balance.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-210mm-ish
Do you require a stainless knife? (Yes or no)
Not at all. I love AS but am even considering Shirogami.
What is your absolute maximum budget for your knife?
$300
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.)
General use - all 'rounder
What knife, if any, are you replacing?
N/A
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.)
I mix it up depending on what I'm doing. Some rocking but lot of push cutting too.
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)?
No Damascus or polished blades. Prefer kurouchi but also like tsuchime and nashiji and the various combos of them. No joke, given my preface at the start of the thread, leaning to rustic is better.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'm always leery of using the common KKF knife descriptions cuz I don't have experience with them all. Lasers I've done but again, I don't want a skinny spine. But, I also don't think I want a work horse. I like a somewhat more robust spine but still thin at the edge. If it helps, my Watanabe 180 gyuto and nakiri are my current most used knives.
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)?
Cut stuff good.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Nah. No worries.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Two that are high on my current list are:
https://carbonknifeco.com/collectio...ra-ajikataya-shirogami-2-kurouchi-gyuto-210mm
https://carbonknifeco.com/collections/mazaki/products/mazaki-white-2-kuro-nashiji-gyuto-210mm
The Mazaki looks pretty flat compared to the Hinoura. Not sure I see that as good or bad, just an observation. Would love feedback on these two and of course, anything else you recommend.
As always, thanks KKF.
Now, I've been scheming to have a custom built with KKF's own Matt Sicard but I want that to be a fancier knife. But here's the reality. I just finished working on two pettys. 320-500-2k, thinning and sharpening. My arthritis kicked in pretty well and I got shaky and the work reflects it. So, for the time being, I'm going to stay focused on more of a worker option while still saving for my fancy one.
So, here I am.
I like the general Sanjo style of that slightly thicker spine out of the handle, no machi gap, and slightly less curvy than other offerings. I've done Yoshi and love them but just a too flat heeled for what I'm after.
LOCATION
What country are you in?
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)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open but I like wa, especially for the lighter weight and more blade-oriented balance.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-210mm-ish
Do you require a stainless knife? (Yes or no)
Not at all. I love AS but am even considering Shirogami.
What is your absolute maximum budget for your knife?
$300
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.)
General use - all 'rounder
What knife, if any, are you replacing?
N/A
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.)
I mix it up depending on what I'm doing. Some rocking but lot of push cutting too.
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)?
No Damascus or polished blades. Prefer kurouchi but also like tsuchime and nashiji and the various combos of them. No joke, given my preface at the start of the thread, leaning to rustic is better.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I'm always leery of using the common KKF knife descriptions cuz I don't have experience with them all. Lasers I've done but again, I don't want a skinny spine. But, I also don't think I want a work horse. I like a somewhat more robust spine but still thin at the edge. If it helps, my Watanabe 180 gyuto and nakiri are my current most used knives.
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)?
Cut stuff good.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Nah. No worries.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Two that are high on my current list are:
https://carbonknifeco.com/collectio...ra-ajikataya-shirogami-2-kurouchi-gyuto-210mm
https://carbonknifeco.com/collections/mazaki/products/mazaki-white-2-kuro-nashiji-gyuto-210mm
The Mazaki looks pretty flat compared to the Hinoura. Not sure I see that as good or bad, just an observation. Would love feedback on these two and of course, anything else you recommend.
As always, thanks KKF.
