Dear all, i need/want a Yanagi. Have not owned one befor so i have no real preferences, can you guide me please.
LOCATION
Sweden, Gothenburg, Lindome
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
Are you right or left handed?
Righthanded
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm ish
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
430 USD unless there is a good reason to increase/ decrease.
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.)
Slicing raw protein
What knife, if any, are you replacing?
Not replacing
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinchgrip or fingerpoint
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 or Pull cut
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 (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)?
Should cut great feel nice and look good.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No real preferences here always nice with a rounded spine/choil
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)?
No preferences
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Keen edge more important than edge retention, will see only light use in home enviroment.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood endgrain board
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.)
Yes always, improves every year.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not at the moment.
SPECIAL REQUESTS/COMMENTS
Like aogami super, can baby knives. Have been looking at the Geshin Hide 270 and the Sukenari Aogami Super 270.
LOCATION
Sweden, Gothenburg, Lindome
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
Are you right or left handed?
Righthanded
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270mm ish
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
430 USD unless there is a good reason to increase/ decrease.
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.)
Slicing raw protein
What knife, if any, are you replacing?
Not replacing
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinchgrip or fingerpoint
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 or Pull cut
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 (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)?
Should cut great feel nice and look good.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No real preferences here always nice with a rounded spine/choil
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)?
No preferences
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Keen edge more important than edge retention, will see only light use in home enviroment.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood endgrain board
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.)
Yes always, improves every year.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Not at the moment.
SPECIAL REQUESTS/COMMENTS
Like aogami super, can baby knives. Have been looking at the Geshin Hide 270 and the Sukenari Aogami Super 270.
