LOCATION
What country are you in?
USA
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?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
170-180mm x 50mm+
Do you require a stainless knife? (Yes or no)
No. Preference is iron clad carbon. No stainless clad. Would consider clad or mono stainless core though.
What is your absolute maximum budget for your knife?
$300 but less is better.
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.)
The usual stuff but looking for an all 'rounder. I like thin but not delicate.
What knife, if any, are you replacing?
Replacing? hahahahahaha!
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.)
Whatever feels right at the time but mostly push cut. I prefer a flatter profile.
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
All things are subjective and I like kurouchi finishes. Not a must have but definite preference for it. Nashiji would be next.
I like the classic bull-nose/sheep's foot style of santoku but not a deal breaker.
Comfort
N/A
Ease of Use and Care
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
N/A
SPECIAL REQUESTS/COMMENTS
As said, I like thin but not delicate. Had a Yoshikane and didn't jive with it. Very thin and while I like flat, the Yoshi was too much even for me. I also tend to like lighter knives. Shindo is attractive in many ways but I'm concerned it's a touch thin.
The Okubo on Knife Japan checks a lot of boxes but I'm not sure about the grind.
https://knifejapan.com/okubo-kajiya-santoku-170mm-aogami-2/I think @tostadas said his nakiri was quite thick. But it was also a large size so maybe that played a role. I just did a lot of heavy work on a knife and not feeling like doing it again for a while.
I guess I'm looking for that Goldilocks/unicornish type knife. Thin and light but not too thin or too short (height) and flat but not too flat. The no stainless cladding also narrows the field.
So whatchya got KKF?
What country are you in?
USA
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?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
170-180mm x 50mm+
Do you require a stainless knife? (Yes or no)
No. Preference is iron clad carbon. No stainless clad. Would consider clad or mono stainless core though.
What is your absolute maximum budget for your knife?
$300 but less is better.
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.)
The usual stuff but looking for an all 'rounder. I like thin but not delicate.
What knife, if any, are you replacing?
Replacing? hahahahahaha!
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.)
Whatever feels right at the time but mostly push cut. I prefer a flatter profile.
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
All things are subjective and I like kurouchi finishes. Not a must have but definite preference for it. Nashiji would be next.
I like the classic bull-nose/sheep's foot style of santoku but not a deal breaker.
Comfort
N/A
Ease of Use and Care
N/A
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
N/A
SPECIAL REQUESTS/COMMENTS
As said, I like thin but not delicate. Had a Yoshikane and didn't jive with it. Very thin and while I like flat, the Yoshi was too much even for me. I also tend to like lighter knives. Shindo is attractive in many ways but I'm concerned it's a touch thin.
The Okubo on Knife Japan checks a lot of boxes but I'm not sure about the grind.
https://knifejapan.com/okubo-kajiya-santoku-170mm-aogami-2/I think @tostadas said his nakiri was quite thick. But it was also a large size so maybe that played a role. I just did a lot of heavy work on a knife and not feeling like doing it again for a while.
I guess I'm looking for that Goldilocks/unicornish type knife. Thin and light but not too thin or too short (height) and flat but not too flat. The no stainless cladding also narrows the field.
So whatchya got KKF?
??? ......
?
