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)?
Gyuto in 240 and a boning knife
Are you right or left handed?
Righr
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
240 for the gyuto and not beholden to length onn the boning
Do you require a stainless knife? (Yes or no)
Yes for both
What is your absolute maximum budget for your knife?
250-300 for gyuto, 100-125 for boning
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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.)
For the gyuto it'll be mostly veg prep but also a line knife so I'll be be occasionally slicing sandwiches, wraps, etc.
For the boning knife mostly cleaning and butterflying chicken breast and trimming beef. No bones.
What knife, if any, are you replacing?
For the gyuto a miyabi kaizen II 9.5" and the boner just the house **** knives.
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, chop, rock...it's more about the task than being beholden to a motion. I'm not abusing anything other than the house knives.
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.)
My biggest issue is food release.
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)?
I do like how Damascus (or other finishes) hide scratches and wear but it's just a tool. I'm more worried about performance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I do prefer things on the lighter and slender 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
In general I touch my knives up once a week so I'd prefer more than that isn't necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Pro environment so typical boards
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.)
No
SPECIAL REQUESTS/COMMENTS
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)?
Gyuto in 240 and a boning knife
Are you right or left handed?
Righr
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
240 for the gyuto and not beholden to length onn the boning
Do you require a stainless knife? (Yes or no)
Yes for both
What is your absolute maximum budget for your knife?
250-300 for gyuto, 100-125 for boning
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro
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.)
For the gyuto it'll be mostly veg prep but also a line knife so I'll be be occasionally slicing sandwiches, wraps, etc.
For the boning knife mostly cleaning and butterflying chicken breast and trimming beef. No bones.
What knife, if any, are you replacing?
For the gyuto a miyabi kaizen II 9.5" and the boner just the house **** knives.
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, chop, rock...it's more about the task than being beholden to a motion. I'm not abusing anything other than the house knives.
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.)
My biggest issue is food release.
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)?
I do like how Damascus (or other finishes) hide scratches and wear but it's just a tool. I'm more worried about performance.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I do prefer things on the lighter and slender 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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
In general I touch my knives up once a week so I'd prefer more than that isn't necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Pro environment so typical boards
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.)
No
SPECIAL REQUESTS/COMMENTS
