LOCATION
What country are you in?
UK
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)?
Small Gyuto or Santoku (or Funayaki - not even 100% sure what it means to be honest)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 180mm
She's small and she definitely wants something on the tiny side. I'd just get a 210 Kaeru otherwise
Do you require a stainless knife? (Yes or no)
YES. She 100% will not be interested in looking after something reactive.
What is your absolute maximum budget for your knife?
Ehhh idk, £250?
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 purpose Western home kitchen
What knife, if any, are you replacing?
She's only ever had access to her parents knives up to now which were terrible
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
She'll be pinch-gripping
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-cut, slice. I'll be drilling it into her not to rock-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.)
Literally anything half-decent will be better in every way
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)?
Don't care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
On the lighter side
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)?
Low reactivity, sharpening not a big deal as I'll be doing it
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
So long as it's not pathetic I don't care, I enjoy sharpening anyway
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End-grain walnut
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.)
I've spent enough already thanks
SPECIAL REQUESTS/COMMENTS
Just want something she'll feel comfortable using and will keep her mitts off my reactive and more delicate knives.
I'd happily go Western maker/custom route as well if anyone in Europe is doing good stuff in stainless. I'd rather buy something I'm happy to pick up occasionally too.
Europe based only please - it's just not worth it buying from outside once you factor in customs and shipping.
What country are you in?
UK
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)?
Small Gyuto or Santoku (or Funayaki - not even 100% sure what it means to be honest)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
Around 180mm
She's small and she definitely wants something on the tiny side. I'd just get a 210 Kaeru otherwise
Do you require a stainless knife? (Yes or no)
YES. She 100% will not be interested in looking after something reactive.
What is your absolute maximum budget for your knife?
Ehhh idk, £250?
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 purpose Western home kitchen
What knife, if any, are you replacing?
She's only ever had access to her parents knives up to now which were terrible
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
She'll be pinch-gripping
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-cut, slice. I'll be drilling it into her not to rock-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.)
Literally anything half-decent will be better in every way
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)?
Don't care
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
On the lighter side
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)?
Low reactivity, sharpening not a big deal as I'll be doing it
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
So long as it's not pathetic I don't care, I enjoy sharpening anyway
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End-grain walnut
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.)
I've spent enough already thanks
SPECIAL REQUESTS/COMMENTS
Just want something she'll feel comfortable using and will keep her mitts off my reactive and more delicate knives.
I'd happily go Western maker/custom route as well if anyone in Europe is doing good stuff in stainless. I'd rather buy something I'm happy to pick up occasionally too.
Europe based only please - it's just not worth it buying from outside once you factor in customs and shipping.
