LOCATION
What country are you in?
Denmark
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku
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)?
165-180mm
Do you require a stainless knife? (Yes or no)
Stainless or semi stainless
What is your absolute maximum budget for your knife?
200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both
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.)
Cutting/slicing veggies, maybe cut a little bit of meat, but mostly veggies
What knife, if any, are you replacing?
Have some different shun and mac, but dont have a santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Switching between hammer and pinch, depending on the task
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.)
Push cutting mostly, also slicing
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)?
I've been looking for a powdered steel since i think it looks cool.
Also looking for something thinner than i currently have
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
this is not to important.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I've primarily been looking for sg2 steel since i've heard really good about it, and want to try something different. Also i've been looking for really thin knifes, maybe lasers?
What country are you in?
Denmark
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Santoku
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)?
165-180mm
Do you require a stainless knife? (Yes or no)
Stainless or semi stainless
What is your absolute maximum budget for your knife?
200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Both
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.)
Cutting/slicing veggies, maybe cut a little bit of meat, but mostly veggies
What knife, if any, are you replacing?
Have some different shun and mac, but dont have a santoku
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Switching between hammer and pinch, depending on the task
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.)
Push cutting mostly, also slicing
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)?
I've been looking for a powdered steel since i think it looks cool.
Also looking for something thinner than i currently have
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
this is not to important.
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.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I've primarily been looking for sg2 steel since i've heard really good about it, and want to try something different. Also i've been looking for really thin knifes, maybe lasers?
hehe
