Questionnaire below - but happy to provide more detail if it can help narrow things down - all over the map so far...
1)Pro or home cook?
Home
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
Santoku, Bunka, or similar
3) What size knife do you want?
Replacing a light 160 mm santoku - fine with 180, but don't want to get into 210 kind of size.
4)How much do you want to spend?
Not looking for custom / collectible kind of knife, but anything else on the table - in concrete terms $150-$300 is fine, could be stretched if something perfect came up.
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Stainless clad first choice, or all stainless
6)Do you prefer Western or Japanese handle?
Japanese
7)What are your main knife/knives now?
Long term and currently beater knives are globals I've had for 20+ years - 10 inch chef's knife most significantly. More recently (from this site) Shibata Kotetsu As 240 gyuto. LOVE that knife. I find I only grab that when I have a large prep job. I'm a relatively beginner sharpener, and the long blade is tricky for me. However, when it's time to fill the 2 gallon crock with saurruben or kimchi, it is fantastic!
8)Are your knife skills excellent, good, fair?
I'd say good for home cook, but that's definitely not pro category.
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
For the shorter blade particularly, chop and push /pull, some tip dragging for very light work. No rocking with this knife.
10)Do you know how to sharpen?
With an edge pro and shapton stones, I eventually get there...
definitely still learning, but committed to doing this myself.I have of course been digging through options. I have and love a Shibata Kotetsu knife, so the 180 Bunka in R2 or 170 AS Santoku catch my eye - but reviews on both indicate not much of a flat chopping edge, and as a relative newbie to nice Japanese knives, trying something different has an appeal.
I'd appreciate any and all feedback!
Thanks,
--Matt Hughes
