shouse
Active Member
Need some help with replacing my 150mm hiromoto petty knife that walked off recently and can't be
found.
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)?
Petty knife. 150mm but might be convinced to go longer.
Are you right or left handed?
Left-hand
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either but preference to Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm or longer.
Do you require a stainless knife? (Yes or no)
No. But stainless clad would be a bonus
What is your absolute maximum budget for your knife?
$350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home only.
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.)
Mainly fat trimmer. Some vegtable prep. Any task where a 180mm gyuoto is too much.
What knife, if any, are you replacing?
Hiromoto 150mm petty
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Japanese rubber syn cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
found.
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)?
Petty knife. 150mm but might be convinced to go longer.
Are you right or left handed?
Left-hand
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either but preference to Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm or longer.
Do you require a stainless knife? (Yes or no)
No. But stainless clad would be a bonus
What is your absolute maximum budget for your knife?
$350
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home only.
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.)
Mainly fat trimmer. Some vegtable prep. Any task where a 180mm gyuoto is too much.
What knife, if any, are you replacing?
Hiromoto 150mm petty
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Japanese rubber syn cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives?
