Ceriano
Well-Known Member
LOCATION
What country are you in?
US - Richmond VA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef Knife
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to both but Japanese is prefered
What length of knife (blade) are you interested in (in inches or millimeters)?
8"
Do you require a stainless knife? (Yes or no)
Yes. Stainless is preferred
What is your absolute maximum budget for your knife?
$100 ($150 if there is a noticeable upgrade)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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, chopping and mincing vegetable only. I have other knives to use for meat
What knife, if any, are you replacing?
$7 victorinox pairing knife! Unfortunately that's the sharpest knife I currently have in the kitchen and use it pretty much for all tasks. I have several higher end hunting knives but nothing to use in the kitchen except boning and filet knives. I use a cheap vixtorinox boning knife for quartering game but I'm not crazy about their chef kinfe. I tried one at a friends place and it was rather dull.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
N/A (combo)
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.)
The 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.)
N/A
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
N/A lighter would be preferred
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)?
sharp out of the box
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
This is important since I'm not planning to sharpen it myself
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo and synthetic but I'm looking to upgrade.
Do you sharpen your own knives? (Yes or no.)
No I have tried, it's not for me.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No I have spend probably close to $200 on water stones and different sharpers.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No sold them all on eBay
SPECIAL REQUESTS/COMMENTS
How does the Shun free sharpening service work? How much do they charge for shipping?
How much sharpening service cost in general? I know someone that does it for $15 locally but I wouldn't trust him on higher end knives.
Here are few options based my research so far:
Fujiware FKM-09 Gyuto 210MM $75
Miyabi Evolution Chef 8" (34021-203) $99
Shun Classic 8" Chef $99
Kaiwara Blue #Kurouchi Gyuto 210mm $135
Takamura Chromax Gyuto 210mm $140
What country are you in?
US - Richmond VA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef Knife
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Open to both but Japanese is prefered
What length of knife (blade) are you interested in (in inches or millimeters)?
8"
Do you require a stainless knife? (Yes or no)
Yes. Stainless is preferred
What is your absolute maximum budget for your knife?
$100 ($150 if there is a noticeable upgrade)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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, chopping and mincing vegetable only. I have other knives to use for meat
What knife, if any, are you replacing?
$7 victorinox pairing knife! Unfortunately that's the sharpest knife I currently have in the kitchen and use it pretty much for all tasks. I have several higher end hunting knives but nothing to use in the kitchen except boning and filet knives. I use a cheap vixtorinox boning knife for quartering game but I'm not crazy about their chef kinfe. I tried one at a friends place and it was rather dull.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
N/A (combo)
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.)
The 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.)
N/A
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)?
N/A
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
N/A lighter would be preferred
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)?
sharp out of the box
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
This is important since I'm not planning to sharpen it myself
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Bamboo and synthetic but I'm looking to upgrade.
Do you sharpen your own knives? (Yes or no.)
No I have tried, it's not for me.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
No I have spend probably close to $200 on water stones and different sharpers.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No sold them all on eBay
SPECIAL REQUESTS/COMMENTS
How does the Shun free sharpening service work? How much do they charge for shipping?
How much sharpening service cost in general? I know someone that does it for $15 locally but I wouldn't trust him on higher end knives.
Here are few options based my research so far:
Fujiware FKM-09 Gyuto 210MM $75
Miyabi Evolution Chef 8" (34021-203) $99
Shun Classic 8" Chef $99
Kaiwara Blue #Kurouchi Gyuto 210mm $135
Takamura Chromax Gyuto 210mm $140