LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Utility/Petty.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I'm open to either, although I haven't used many Japanese knives and my concerns are two fold: I have a large-ish hand with long fingers and I worry a smaller japanese style handle may be uncomfortable, and with a smaller knife like a petty I'm concerned about knuckle clearance.
What length of knife (blade) are you interested in (in inches or millimeters)?
5-6 in.
Do you require a stainless knife? (Yes or no)
No. I'm interested in trying out a higher carbon knife, but I'm reticent to get a very hard knife as I'm very inexperienced with sharpening.
What is your absolute maximum budget for your knife?
Ideally around 100 USD, could spring for 120 or so.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At home. Usually cook 4-5 nights 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.)
Slicing/chopping vegetables, breaking down poultry (but not for going through bone, I have cleavers for that).
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.)
Mostly hammer, but I'll pinch for detail work, and I intend to use this knife mostly for detail so I would like a knife that's comfortable for both grips, but would prioritize 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 used to only rock but I'm getting into flatter blades and forcing myself to push cut/chop.
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: I'd like to avoid any fancy finishes, don't want to mess them up sharpening. Stain/scratch resistance aren't necessary as I'll be teaching myself sharpening on it. A nice natural color wood handle would be a plus but not necessary.
Comfort: I primarily cook with a chinese cleaver, so I'm looking to compliment that with a light, nimble blade that's comfortable on and off board.
Ease of Use: I'd like a thin blade for delicate tip work and smooth slicing/push cutting. I'm looking for a balance in something that's relatively easy to sharpen but doesn't sacrifice too much hardness. Definitely not averse to babying a knife in terms of reactivity and general care.
Edge Retention: Not looking for superb edge retention as I'm trying to learn sharpening. Don't want to do it every week, but don't want it to last 3 or 4 months either.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood and hard plastic.
Do you sharpen your own knives? (Yes or no.)
Yes, although I'm quite new at it.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I only have a bare bones set up at the moment.
SPECIAL REQUESTS/COMMENTS
I've been doing my research primarily by referencing knifemerchant.com and Korin.
Glestain K series 5.5 in.
https://www.knifemerchant.com/product.asp?productID=3505
Mac professional series 4.9 in.
https://www.knifemerchant.com/product.asp?productID=2910
Masamato Sohonten Molybdenum 5.9 in.
https://www.korin.com/HMA-MOPE-150
Was also looking at Misono, but not sure which "grade" would be appropriate for me. Also, the above are all stainless but I'm not averse to carbon.
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Utility/Petty.
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I'm open to either, although I haven't used many Japanese knives and my concerns are two fold: I have a large-ish hand with long fingers and I worry a smaller japanese style handle may be uncomfortable, and with a smaller knife like a petty I'm concerned about knuckle clearance.
What length of knife (blade) are you interested in (in inches or millimeters)?
5-6 in.
Do you require a stainless knife? (Yes or no)
No. I'm interested in trying out a higher carbon knife, but I'm reticent to get a very hard knife as I'm very inexperienced with sharpening.
What is your absolute maximum budget for your knife?
Ideally around 100 USD, could spring for 120 or so.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At home. Usually cook 4-5 nights 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.)
Slicing/chopping vegetables, breaking down poultry (but not for going through bone, I have cleavers for that).
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.)
Mostly hammer, but I'll pinch for detail work, and I intend to use this knife mostly for detail so I would like a knife that's comfortable for both grips, but would prioritize 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 used to only rock but I'm getting into flatter blades and forcing myself to push cut/chop.
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: I'd like to avoid any fancy finishes, don't want to mess them up sharpening. Stain/scratch resistance aren't necessary as I'll be teaching myself sharpening on it. A nice natural color wood handle would be a plus but not necessary.
Comfort: I primarily cook with a chinese cleaver, so I'm looking to compliment that with a light, nimble blade that's comfortable on and off board.
Ease of Use: I'd like a thin blade for delicate tip work and smooth slicing/push cutting. I'm looking for a balance in something that's relatively easy to sharpen but doesn't sacrifice too much hardness. Definitely not averse to babying a knife in terms of reactivity and general care.
Edge Retention: Not looking for superb edge retention as I'm trying to learn sharpening. Don't want to do it every week, but don't want it to last 3 or 4 months either.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood and hard plastic.
Do you sharpen your own knives? (Yes or no.)
Yes, although I'm quite new at it.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I only have a bare bones set up at the moment.
SPECIAL REQUESTS/COMMENTS
I've been doing my research primarily by referencing knifemerchant.com and Korin.
Glestain K series 5.5 in.
https://www.knifemerchant.com/product.asp?productID=3505
Mac professional series 4.9 in.
https://www.knifemerchant.com/product.asp?productID=2910
Masamato Sohonten Molybdenum 5.9 in.
https://www.korin.com/HMA-MOPE-150
Was also looking at Misono, but not sure which "grade" would be appropriate for me. Also, the above are all stainless but I'm not averse to carbon.
