LOCATION
What country are you in?
Cayman Island
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Yanagiba and a Gyuto
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)? Yanagiba 270mm and Gyuto 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? Between bouth knives 800 to 1000 $ max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Yes
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.)
As a sushi chef , making slicing fish and some vegetables
What knife, if any, are you replacing?
Im replacing a Fujiwara Suhijiki 270mm
and the gyuto I use everyday as a workhorse my Hiromoto AS 240mm and in some ocassions my Takeshi Saji G3 240mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
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.)
in concern with the gyutos i use i dont have any complain specially the Saji G3 is a pleasure to use [if im not wrong is one of the last produce from Mr. Saji before retire] in concern the suhijiki i feel transfer metal flavor to the fish
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 will stay away from damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)? As usual i care a lot about edge retention
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
if its possible 1 week before using the stone
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic cutting board
Do you sharpen your own knives? (Yes or no.) a Big 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.)
SPECIAL REQUESTS/COMMENTS
Basically Im interested more on the Yanagiba I will be promoted as a sous chef in a sushi restaurant the options i have on mid are:
Masamoto Yanagiba Kasumi white #2
Akazawa Shiro-ko Hongasumi
or any Jikko or Sakai Takayuki ?
Gyuto:
My Hiromoto can handle any task, my Saji g3 its out of this world its a pleasure to use but i still want to add one more knife
the Masamoto KS its way to overpriced around 500$ at this moment , the one that i have on mind its an old one the famous "Konosuke HD2" or maybe the GS version, maybe a Yu kurosaki , Gesshin , Aritzugu so many blacksmith that its difficult to go wrong.
best regards everyone!!!!
What country are you in?
Cayman Island
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Yanagiba and a Gyuto
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)? Yanagiba 270mm and Gyuto 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? Between bouth knives 800 to 1000 $ max
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Yes
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.)
As a sushi chef , making slicing fish and some vegetables
What knife, if any, are you replacing?
Im replacing a Fujiwara Suhijiki 270mm
and the gyuto I use everyday as a workhorse my Hiromoto AS 240mm and in some ocassions my Takeshi Saji G3 240mm
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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.)
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.)
in concern with the gyutos i use i dont have any complain specially the Saji G3 is a pleasure to use [if im not wrong is one of the last produce from Mr. Saji before retire] in concern the suhijiki i feel transfer metal flavor to the fish
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 will stay away from damascus
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)? As usual i care a lot about edge retention
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
if its possible 1 week before using the stone
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Synthetic cutting board
Do you sharpen your own knives? (Yes or no.) a Big 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.)
SPECIAL REQUESTS/COMMENTS
Basically Im interested more on the Yanagiba I will be promoted as a sous chef in a sushi restaurant the options i have on mid are:
Masamoto Yanagiba Kasumi white #2
Akazawa Shiro-ko Hongasumi
or any Jikko or Sakai Takayuki ?
Gyuto:
My Hiromoto can handle any task, my Saji g3 its out of this world its a pleasure to use but i still want to add one more knife
the Masamoto KS its way to overpriced around 500$ at this moment , the one that i have on mind its an old one the famous "Konosuke HD2" or maybe the GS version, maybe a Yu kurosaki , Gesshin , Aritzugu so many blacksmith that its difficult to go wrong.
best regards everyone!!!!
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