Out of nowhere tonight, the wife said, "I want you to get me a new pairing knife. Mine doesn't stay sharp long enough." She has a Murata she likes but she's struggling to get passed rust paranoia.
So, once again, I turn to the KKF community.
*****
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Pairing
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
A bias to western but she might consider the right wa handled offering
What length of knife (blade) are you interested in (in inches or millimeters)?
I'd think 80ish mm
Do you require a stainless knife? (Yes or no)
Yes. She wants stainless.
What is your absolute maximum budget for your knife?
$150ish
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.)
Primarily in-hand work. She's old school so peeling potatoes, slicing berries, all that kind of thing. She's got a new longer/taller petty that she's been using regularly for board work.
What knife, if any, are you replacing?
Henkels pairing knife. Pretty slim in both spine width and heel height.
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.)
Edge retention. She uses her small knife for a lot of quick board work or utility tasks while it's in her hand. Having started using harder steels, I think she's been digging on the keener edge that sticks around a bit longer.
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)?
She's a sucker for the purty stuff. Damascus, tsuchime, etc. Not required but a bonus.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain
Do you sharpen your own knives? (Yes or no.)
Yep
So, once again, I turn to the KKF community.
*****
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Pairing
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
A bias to western but she might consider the right wa handled offering
What length of knife (blade) are you interested in (in inches or millimeters)?
I'd think 80ish mm
Do you require a stainless knife? (Yes or no)
Yes. She wants stainless.
What is your absolute maximum budget for your knife?
$150ish
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.)
Primarily in-hand work. She's old school so peeling potatoes, slicing berries, all that kind of thing. She's got a new longer/taller petty that she's been using regularly for board work.
What knife, if any, are you replacing?
Henkels pairing knife. Pretty slim in both spine width and heel height.
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.)
Edge retention. She uses her small knife for a lot of quick board work or utility tasks while it's in her hand. Having started using harder steels, I think she's been digging on the keener edge that sticks around a bit longer.
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)?
She's a sucker for the purty stuff. Damascus, tsuchime, etc. Not required but a bonus.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain
Do you sharpen your own knives? (Yes or no.)
Yep
Last edited:
