Erlonmuhskrimp
New Member
I’ve done some searching through the forums and still haven’t been able to make up my mind on what to start my girthy journey with. Some I’ve wondered about are Wakui, Mazaki, Watanabe, and Hinoura. So far, I’ve only used quite thin gyutos: Takamura R2, Shibata Koutetsu, Nakagawa/Myojin, and Hado Junpaku. Everything besides Takamura being 240mm.
Basically I’ve become pretty curious what the other kids on the playground are playing with now. Especially those fat spines, hot distal tapers, and convex grinds. I love the thin BTE knives I’ve used so far, just wanting to see what other styles are like.
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)?
Gyuto, Nakiri
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm is my max probably for gyuto. I haven’t tried anything bigger but that size feels great to me. Obviously a nakiri would most likely be smaller. 165-180mm
Do you require a stainless knife? (Yes or no)
No. Prefer carbon
What is your absolute maximum budget for your knife?
$450 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
Everything except breaking down poultry and breaking bones.
What knife, if any, are you replacing?
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.)
Push, pull, some chop on herbs
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 might want to try a KU finish.
Comfort
Definitely want rounded/chamfered spine and choil.
Ease of Use and Care
Not important. Want carbon.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not as important as I enjoy sharpening but I don’t want it to be piss poor. More important that I can get the edge very aggressive.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and plastic
Do you sharpen your own knives? (Yes or no.)
Yes
Basically I’ve become pretty curious what the other kids on the playground are playing with now. Especially those fat spines, hot distal tapers, and convex grinds. I love the thin BTE knives I’ve used so far, just wanting to see what other styles are like.
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)?
Gyuto, Nakiri
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm is my max probably for gyuto. I haven’t tried anything bigger but that size feels great to me. Obviously a nakiri would most likely be smaller. 165-180mm
Do you require a stainless knife? (Yes or no)
No. Prefer carbon
What is your absolute maximum budget for your knife?
$450 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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.)
Everything except breaking down poultry and breaking bones.
What knife, if any, are you replacing?
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.)
Push, pull, some chop on herbs
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 might want to try a KU finish.
Comfort
Definitely want rounded/chamfered spine and choil.
Ease of Use and Care
Not important. Want carbon.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not as important as I enjoy sharpening but I don’t want it to be piss poor. More important that I can get the edge very aggressive.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood and plastic
Do you sharpen your own knives? (Yes or no.)
Yes
