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Dave Martell
03-15-2011, 07:39 PM
So after getting a good 12 page response in the help to build a forum knife thread we've come to the conclusion that we're going to try something different - to design and make a western butcher's knife set.

Please throw down your ideas on what you'd like to see. :D

Dave

Marko Tsourkan
03-15-2011, 09:04 PM
Back to a drawing board. :) Got to love the forum.

Vertigo
03-15-2011, 09:42 PM
Subbed to the thread. Looking forward to this!

Pensacola Tiger
03-15-2011, 09:58 PM
Here are two patterns taken from Forshcner/Victorinox - a boning, and a cimeter. Make them from 01 and put some nice handles on, and they might be what we're looking for?

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Misc%20Photos/07d44128.jpg

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Misc%20Photos/2c07c81f.jpg

Dave Martell
03-15-2011, 10:33 PM
How important, or not, are the finger guard part of the handles? Nearly all old patterns were made with no guards built into the handles like the guarded versions shown in the two photos above. Are they necessary?

UglyJoe
03-15-2011, 10:41 PM
Dave I think you should post those images of the catalogues of old cleavers again here. Doing something traditional that you can't get anymore cept secondhand would be pretty cool.

sudsy9977
03-15-2011, 10:50 PM
You know what i want, Can't find an old pic of it though Dave An old french patterned peasant knife....like the crappy Le valley one. Coolest boning knife ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Dave Martell
03-15-2011, 11:24 PM
You know what i want, Can't find an old pic of it though Dave An old french patterned peasant knife....like the crappy Le valley one. Coolest boning knife ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


LOL, I was just waiting for you to come along with this. It's actually quite do-able. :D

Dave Martell
03-15-2011, 11:26 PM
Dave I think you should post those images of the catalogues of old cleavers again here. Doing something traditional that you can't get anymore cept secondhand would be pretty cool.


Here's the pictures again.

Dave Martell
03-15-2011, 11:29 PM
You know what i want, Can't find an old pic of it though Dave An old french patterned peasant knife....like the crappy Le valley one. Coolest boning knife ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

http://www.musclecars.net/parts/parts-images-large/vintage-french-chefs-butchers-knife-sabatier_170593962487.jpg

Jim
03-15-2011, 11:43 PM
How important, or not, are the finger guard part of the handles? Nearly all old patterns were made with no guards built into the handles like the guarded versions shown in the two photos above. Are they necessary?

Good question- My impression ( as a amateur with no formal training) is that they did not have highly structured handles so they could be used "back-wards" or reversed grip. Working on a hanging carcass, reversing the grip was sometimes necessary to make some of the cuts. I know I have used my knives this way when dressing and butchering deer and hog.

Dave Martell
03-16-2011, 12:24 AM
Here's another vintage catalog page.

ThEoRy
03-16-2011, 01:50 AM
Didn't realize the discussion had moved to this thread so I'll just quot what I last said over there...


Hmm maybe something like a honesuke and a petty/boning knife combined. Or like a kiritsuke tip boning knife?

JohnnyChance
03-16-2011, 02:09 AM
I prefer a straight or almost straight spine on a boning knife. And I think it should be a bit longer than most western boning knives, maybe 7.5" or so. Carbon is fine by me.

I think a formed handle with some sort of finger guard is necessary. I know some of the old school butchers knives have basic block handles so you can grip it backwards and whatnot, but I would rather have the knife be really comfortable the way I hold it 99% of the time. Even with a formed handle you can flip it around if you need.

What I hate about westerns is when the heel of the blade curves outwards, always annoying to sharpen.

https://lh4.googleusercontent.com/_ldEKzBPytxs/TYA_VYo-qvI/AAAAAAAAAP8/Qr-wr9Ve1Sc/s800/10697_0600_500.jpg

What I thought might be cool and unique way to deal with a finger guard, is a cutout like on some camp/field knives. Like this one Pierre made:

http://i631.photobucket.com/albums/uu37/bladebuilder/knives/Picture1018.jpg

The Scimitar should have a good sized handle with a traditional finger guard.

Also mentioned in the original thread was to maybe include a leather knife roll for the set. Good for home users to store the knives in a drawer, good for pros to add to their kit/bag.

https://lh6.googleusercontent.com/_ldEKzBPytxs/TX60LiOx_rI/AAAAAAAAAPA/ZPliSUXuIro/s800/sheath.jpg

Just an example. Another leatherworker's examples here:
http://http://www.leather-worker.com/Chef-Knife-Roll.html

I also like theory's idea of a kiritsuke tipped boning knife. Profile could be interesting and useful.

chuck239
03-16-2011, 05:38 AM
Dave,

I think a mix between a Honesuki and that knife Pierre made would be an awesome knife for butchering. I break down lots of tenderloins and french bone in rib eyes and I currently use a honesuki or an old school dexter that I have. But I feel like a mix of the honesuki and knife design Pierre made would make for a very useful butchering knife. I will say, I would prefer one of the knives to be very short (speaking about height). I like the old school looking knives but feel the profile is difficult for breaking down things like tenderloins (but then again, if there is that scimitar....)

-Chuck

UnConundrum
03-16-2011, 07:56 AM
Johnny, you're link is bad for the other example.

mr drinky
03-16-2011, 09:49 AM
How about a meat hook with a Dave handle on it?

With that said, butchery classes are all the rage these days, and that got me thinking. It might be interesting to get feed back from actual butchers and especially places like Fleisher's in NY that offer classes. Who knows, you might find some aspiring butchers looking for some new kit.

k.

Dave Martell
03-16-2011, 11:10 AM
You guys are getting me thinking here. :)


Chuck, I'm having a hard time visualizing that combo and how it would be made into one knife. Do you have anyway to draw this up?

JohnnyChance
03-16-2011, 02:11 PM
Johnny, you're link is bad for the other example.

http://www.leather-worker.com/Chef-Knife-Roll.html

this one should work

monty
03-16-2011, 05:00 PM
How important, or not, are the finger guard part of the handles? Nearly all old patterns were made with no guards built into the handles like the guarded versions shown in the two photos above. Are they necessary?

There were a couple of knives on those vintage charts with some sort of finger grooves, for lack of a better term. Maybe not "guards" but something that seemed to suggest ergonomics. I also notice that those knives were much more expensive than the knives with relatively straight handles. Perhaps the reason they didn't produce as many ergonomic grips had to do with cost rather than utility? Even if it didn't cost more to produce them - though I suspect a specialty jig was needed thus slowing production a bit - ergonomic knives certainly seem to be part of the luxury of the more expensive knives. Personally, I like the finger guard.

jaybett
03-16-2011, 06:43 PM
I'm not sure if the hankotsu gets overlooked or it doesn't meet the needs of a pro kitchen. The hankotsu has a number of features that make it a good boning knife. The front edge of the knife, does all the cutting, the middle is for scraping or for pressing down against the meat, while pulling on a bone, and the end is ground flat for safety.

The knife is designed to provide a strong base, to the front of the knife, with a thick spine at the bolster which tapers down to a thin tip. The spine comes down at a angle to the tip, not as severe, as a kiritsuke. This maintains the profile of the edge, which gently rounds up to the tip.

The tip is agile, it can easily trace around most bones. It really shines, with pork shoulders that are cut up into roasts, from the shank end, dealing with those odd sized shoulder blade bones.

No matter how cautious one is, eventually the hand is going to slip, especially when the handle is slick. Having the edge ground flat, by the bolster is a good safety feature. A finger would have to go three inches or so, before it gets to the edge.

The advantages of a hankotsu are the semi reverse tanto tip, which gives the tip a fine point and the edge being ground flat at the bolster. The middle part of the knife, which is v shaped, but has no edge works well as a scraper. I wonder how well it would work at removing silver skin?

At the very least, I hope this gives people some food for thought in designing the new forum boning knife.

Jay

monty
03-16-2011, 06:51 PM
I'm not sure if the hankotsu gets overlooked or it doesn't meet the needs of a pro kitchen. The hankotsu has a number of features that make it a good boning knife. The front edge of the knife, does all the cutting, the middle is for scraping or for pressing down against the meat, while pulling on a bone, and the end is ground flat for safety.

No matter how cautious one is, eventually the hand is going to slip, especially when the handle is slick. Having the edge ground flat, by the bolster is a good safety feature. A finger would have to go three inches or so, before it gets to the edge.


Interesting, the Ergo Chef boning knife has the same feature

ThEoRy
03-16-2011, 09:52 PM
I love my hankotsu for lamb shanks/racks, short ribs, boning out strip steaks. Problem is, I already have one! :D I'd like to take this time reiterate my interest in a honesuke hybrid or kiritsuke tipped boning knife with no flex and no curve at the top or bottom for easy sharpening. :) Now do we go single bevel with this bad boy or what? Pros, cons?

nikoz
03-17-2011, 01:28 AM
How important, or not, are the finger guard part of the handles? Nearly all old patterns were made with no guards built into the handles like the guarded versions shown in the two photos above. Are they necessary?

Absolutely! If you stabbed someone, if the guards weren't there, your hand would more likely slide over the blade cutting you, leaving DNA behind for the CSIs. Seriously tho, my wife likes em so yeah we want em.

cnochef
03-18-2011, 11:12 AM
http://www.musclecars.net/parts/parts-images-large/vintage-french-chefs-butchers-knife-sabatier_170593962487.jpg

I too have one of these, and think everyone should consider it for their kit. I use it as a boning knife, small prep knife and picnic knife.

I think a modern version of it, with a longer blade, would be excellent.

cnochef
03-18-2011, 11:20 AM
I love my hankotsu for lamb shanks/racks, short ribs, boning out strip steaks. Problem is, I already have one! :D I'd like to take this time reiterate my interest in a honesuke hybrid or kiritsuke tipped boning knife with no flex and no curve at the top or bottom for easy sharpening. :) Now do we go single bevel with this bad boy or what? Pros, cons?

I think Chef Niloc's Heiji stainless honesuki might be very similar to what you envision, look under the thread "Chef Niloc's Tool Box" in The Kitchen Knife, The Media Room. But, most of us would want a western handle of course.

dough
03-20-2011, 01:46 AM
well i cant blow up the pictures bc it says im not allowed but i like a finger guard as you call it but no it is certainly not needed.
also im less into the weird designs and like the first boning knife suggested by pens tiger.
i also have been taught by chefs that use a cimeter so in turn id like to see those made out of nicer steel however i dont know many that use that and while i enjoy using a cimeter its hardly my go to butcher knife... i like it way better for things other then fish and sadly way less then my chef knives but i have never tried one better then a crappy soft steel.
eitherway some input im sure whatever you make will be interesting and be wicked sharp.

cnochef
03-21-2011, 02:15 PM
My $0.02:

+1 I like the old Forschner patterns, like those Pensacola Tiger posted. A 12" scimitar and 7" boning knife, modernized with better handles and steel would be perfect.

+1 on either thumb indentations on the tops of the handles OR the Pierre Rodrigue-style notch in the blade to improve grip.

+1 on a custom roll from www.leather-worker.com. He can also stamp the roll with the KKF and/or name of buyer.

-1 on finger guards, not aesthetically pleasing at all.

Cheers,
Lyle

dough
03-22-2011, 01:04 AM
how about lamb splitters

http://www.knifeforums.com/forums/showtopic.php?tid/814418/

man that thing is awesome. i can only imagine how long it took to restore.

Dave Martell
03-22-2011, 08:36 AM
Thanks for all the input guys, I'm listening to every little thing you say.


dough, I love lambsplitters but I don't know about making them though. :laugh:

l r harner
03-22-2011, 10:14 AM
Thanks for all the input guys, I'm listening to every little thing you say.


dough, I love lambsplitters but I don't know about making them though. :laugh:

what if you could get Sam to hammer them close so you jsut finish grind handle

Dave Martell
03-22-2011, 10:18 AM
Hammering them out is the only way I think they could (maybe) be done cost effectively.

Smarcus
03-22-2011, 05:49 PM
A Butchers set sounds outstanding. If you are going to include a leather case you should speak with Christian at Xian Leather: http://www.xianleather.com/ He can do anything in leather and his work is the best I've ever seen. He may be cost prohibitive but it's worth a shot. Below is a motorcycle seat he made for me:

http://www.xianleather.com/leather/Gallery/3.html

Sean

Dave Martell
03-22-2011, 06:33 PM
Looks like Christian has some skills, very nice stuff.

sudsy9977
03-22-2011, 06:36 PM
the indian larry seat is tooooo cooool....ryan

Smarcus
03-22-2011, 07:59 PM
Looks like Christian has some skills, very nice stuff.

A true craftsman, like you and others here.

Dave Martell
03-31-2011, 11:44 PM
OK, I'm back at this again after seeing in another thread (in The Kitchen Knife forum) the mention of what a couple of people are interested in getting for a butcher's knife.

Of the two knives shown here which are you most interested in for the larger knife?

Dave Martell
03-31-2011, 11:44 PM
http://www.kitchenknifeforums.com/attachment.php?attachmentid=161&d=1301629439

cnochef
04-01-2011, 08:45 AM
http://www.kitchenknifeforums.com/attachment.php?attachmentid=161&d=1301629439

The one on the right for sure, I've never been a fan of the bull nose shape.

Maybe add a little more choil for safety sake?

cnochef
04-01-2011, 08:49 AM
Here is a picture of a garasuki with kiritsuke tip, I think I remember someone mentioning a preference for this knife as the Forum boner-ha ha. I really like the tip because the blade isn't too narrow and that makes it possibly functional as a petty.

http://www.chefknivestogo.com/tcblwa165mm.html

What do you all think of it, but maybe with a western handle instead?

My apologies, Dave, I know the image is from the competition but it's only to throw ideas around.

so_sleepy
04-01-2011, 09:08 AM
+1 for the scimitar. it seems like a more versatile shape. How long would you make it?

Dave Martell
04-01-2011, 10:35 AM
http://www.chefknivestogo.com/tcblwa165mm.html

My apologies, Dave, I know the image is from the competition but it's only to throw ideas around.


This isn't a problem - no censoring needed here. :)

Dave Martell
04-01-2011, 10:36 AM
+1 for the scimitar. it seems like a more versatile shape. How long would you make it?


The length could be debated.

mainaman
04-01-2011, 11:00 AM
I like this 14.5 " cutting edge monster
http://i51.tinypic.com/vmyj3s.jpg
http://i54.tinypic.com/33a3ypg.jpg

Dave Martell
04-01-2011, 11:09 AM
That is nice. Is that from Ralph?

mainaman
04-01-2011, 11:14 AM
That is nice. Is that from Ralph?

I do not know I got one from e-bay recently and is huge.

Also is there a plan for a clever to the set?

cnochef
04-01-2011, 11:20 AM
The length could be debated.

Don't forget, girth is equally important!:thumbsup:

kalaeb
04-01-2011, 11:21 AM
I have to vote for the first one, I don't even know what it is called but I have always found them useful. To be honest, I have never used a scimitar and I would buy either one. Just have a tendancy to lean towards the first as a personal preference.

Dave Martell
04-01-2011, 11:31 AM
I do not know I got one from e-bay recently and is huge.

Also is there a plan for a clever to the set?


Hell no on the cleaver! I don't even want to think cleaver. :bashhead:

UglyJoe
04-01-2011, 12:15 PM
HAHAHAHAH. Dave, they are going to force you to make a cleaver at some point, you know it...

SpikeC
04-01-2011, 01:05 PM
"My apologies, Dave, I know the image is from the competition but it's only to throw ideas around."
FWTW, if you click on "enlarge image", the copy image, you can bypass the rest of the site!

http://ep.yimg.com/ca/I/chefknivestogo_2151_16312792

WildBoar
04-01-2011, 02:32 PM
Dave -- I would say it depends on which damacus pattern you will be making them from :poke1:

Dave Martell
04-01-2011, 03:14 PM
Dave -- I would say it depends on which damacus pattern you will be making them from :poke1:

Oh now we're getting crazy.....but hey....why not get crazy sometimes? :EDance2:

JohnnyChance
04-02-2011, 10:23 PM
Another vote for scimitar on the right.

99Limited
04-04-2011, 02:18 PM
I vote for the bull nose knife on the left.

Do you think this project will get knocked out before the end of summer?

Dave Martell
04-04-2011, 02:19 PM
I don't know but it's possible.

Dave Martell
04-15-2011, 11:41 PM
I need to get cracking on this. It'd be nice to get a design pinned down. :EDance2:

JohnnyChance
04-16-2011, 12:17 AM
Yup. Especially when it might take a few versions from the waterjet company to get it dialed in.

Dave Martell
04-16-2011, 11:23 AM
Yeah exactly.

Noodle Soup
04-16-2011, 11:44 AM
My vote would be for a straight 6-inch flex narrow boning, curved stiff narrow 6-inch boning, and a 12-inch cimeter. You can't have too many boning knives when you are breaking whole animals down so adding a wide 6-inch stiff boning to that would also be nice.

Dave Martell
04-16-2011, 11:55 AM
What do you think of something like this, maybe slightly shorter?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&_trksid=p4340.l2557&hash=item588d721648&item=380330186312&nma=true&pt=LH_DefaultDomain_0&rt=nc&si=m0%252BaiByINoXb3UO3UL2mCMQiFaE%253D#ht_720wt_9 24

JohnnyChance
04-16-2011, 01:31 PM
thats not bad, the thin tip would let you clean silver skin and other small work.

Noodle Soup
04-16-2011, 01:56 PM
That knife looks like it has been sharpened down a bit but I have been using the exact same model Dexter for maybe 25-30 years for beef, deer and elk butchering. It has worked find for me. Given large animal processing is something I only do a very few times a year, there hasn't been much reason to look for anything fancier.

kalaeb
04-17-2011, 11:38 PM
What do you think of something like this, maybe slightly shorter?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&_trksid=p4340.l2557&hash=item588d721648&item=380330186312&nma=true&pt=LH_DefaultDomain_0&rt=nc&si=m0%252BaiByINoXb3UO3UL2mCMQiFaE%253D#ht_720wt_9 24:thumbsup::thumbsup::thumbsup::thumbsup::thumbsu p:

mattrud
04-17-2011, 11:43 PM
Dave, I want an obscenely massive scimitar!!!!

Dave Martell
04-18-2011, 09:43 AM
Dave, I want an obscenely massive scimitar!!!!


I knew that there would be someone asking for a sword. :D

sudsy9977
04-18-2011, 11:08 PM
i have an obscenly massive scimitar and yet want another one...ryan

Dave Martell
04-18-2011, 11:17 PM
i have an obscenly massive scimitar and yet want another one...ryan


Well there's two of you now. :lol2:

Jim
04-18-2011, 11:22 PM
We have already spoke about this Dave, but I thought I would throw my thoughts out -
Is the goal here to create a set of knives to really disassemble a carcass? Or are we creating a homage to this style of cutlery that has a practical use for the average (whatever that is) member?

If the latter, I really want a gently curving scimitar at no more than 8 inches of cutting length, mostly for trimming my briskets and clods, breaking down pork shoulders ect.. I will not be working from a rail on a hanging carcasses with this knife.

If it's the former, then thats all good also, I would just prefer a knife I actually have a use for.

kalaeb
04-19-2011, 11:13 PM
So in all seriousness, this is something that will materialize, right? And if this is serious...what is an approximate time frame? 1 year? I know it has only been talked about for a little over a month, and Dave's plate is already heaping, but I think this is a really neat idea. Not that I don't like new gyuto's, but I already have too many of them. Just trying to get an idea of when to start saving the green.:moonwalk:

Dave Martell
04-19-2011, 11:32 PM
I wasn't sure at first but I'm really starting to think that this is do-able. I'm sure it's not a huge market but why not do something different, could be fun? :)

JohnnyChance
04-19-2011, 11:58 PM
We have already spoke about this Dave, but I thought I would throw my thoughts out -
Is the goal here to create a set of knives to really disassemble a carcass? Or are we creating a homage to this style of cutlery that has a practical use for the average (whatever that is) member?

If the latter, I really want a gently curving scimitar at no more than 8 inches of cutting length, mostly for trimming my briskets and clods, breaking down pork shoulders ect.. I will not be working from a rail on a hanging carcasses with this knife.

If it's the former, then thats all good also, I would just prefer a knife I actually have a use for.

I dont think the goal was ever to create a set to break down a full steer. Frankly, I am not sure what that requires. If these work for that, then great. I think the goal was to make some knives that are traditionally western and hard to find manufactured with quality steel. At least for pro's, having a western boning knife and scimitar not made out of soft german steel would be great. I deal for me would be something like a ~7" boning knife, 10-12" scimitar.

Chef Niloc
04-20-2011, 01:49 AM
Dave is this going down or what? I need some Dave steel for the box

Dave Martell
04-20-2011, 09:36 AM
All I need to do is to get some drawings and then see what you guys think and then it can happen just like that. :)

Dave Martell
04-22-2011, 07:52 PM
OK here's what I'm narrowing it down to based on what's been expressed here as well as what I think is feasible to do to start off with....


1. Small butcher knife (clip point) - 5"-7" blade

2. Large butcher knife (clip point) - 12" blade

3. Small Scimitar - 5"-7" blade

4. Long Scimitar - 12"-14" blade

5. Western boning knife 5"-7" blade


I'm thinking of picking 2 to 3 of these choices for the first round. Carbon steel of course. :)

JohnnyChance
04-23-2011, 12:29 AM
You have two #3's.

Renumbering them, I vote #5 (7"), and either a #2 or #4 (12")

Jim
04-23-2011, 07:09 PM
At least #3 perhaps a #1 also.

mattrud
04-25-2011, 02:05 PM
yea dave you can put me down for a number 4, hahahaha I can see the animals and primals weeping at the sight

WildBoar
04-25-2011, 02:21 PM
I'm in for a #4 as well. Want to play with cutting my own NY strips, etc. at some point down the road.

cnochef
04-25-2011, 02:26 PM
Dave, I'm most interested in a #4 and #5 with a matching rustic leather roll from www.leather-worker.com, if possible.

Then, I can pretend I'm Bill the Butcher.

99Limited
04-29-2011, 05:25 PM
I want a #2, #1 is too short for me. If #2 doesn't happen I'd go with a #4 as a second choice. To me the #2 just seems to be an All-American kind of butcher's knife. Then dress it up with a nice ironwood or cobo handle.

JohnnyChance
04-29-2011, 05:30 PM
Ironwood is usually pricey, but you can get cocobolo at some good prices.

Would octagonal wa handles be weird on these?

sashae
04-29-2011, 06:59 PM
I'd probably be into #3/#5.

kalaeb
04-29-2011, 09:12 PM
:thebbq: Can't wait.

Dave Martell
05-01-2011, 09:52 AM
Just to let you all know that I'm doing this as soon as I get started on the gyutos and sujihikis. I'm not sure if I will make a boatload of these types of knives but I will try to make what is requested. Thanks for the input guys, it's extremely valuable. :thumbsup:

Chef Niloc
05-02-2011, 12:41 AM
Dave, I'm most interested in a #4 and #5 with a matching rustic leather roll from www.leather-worker.com, if possible.

Then, I can pretend I'm Bill the Butcher.

I can do better then that, this ones a year old, my skills are even better now.
http://i198.photobucket.com/albums/aa214/celtic2174/leather/70a6f97e.png

cnochef
05-02-2011, 08:33 AM
I can do better then that, this ones a year old, my skills are even better now.
http://i198.photobucket.com/albums/aa214/celtic2174/leather/70a6f97e.png

I love it!!!

BTW, I just scored my first Beatty cleaver (a #1) off EBay last week for a very reasonable $30.

rsalumbides
05-11-2011, 08:49 AM
There's also a straight butcher knife:


http://www.youtube.com/watch?v=R0Xb0Uv386k

at 12:12 dario picks it up.

Vintage Italian one on ebay: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=360365670386&ssPageName=STRK:MEWAX:IT

ecchef
05-11-2011, 09:20 AM
There's also a straight butcher knife:

Which looks exactly like a French butcher knife, or a Swiss butcher knife, or...

There was really nothing that Dario did with that knife that you couldn't do with a gyuto, or sujihiki, or even a machete.

I don't know if there are too many people that still break 158 primals, especially at home.

MadMel
05-11-2011, 10:38 AM
I don't know if there are too many people that still break 158 primals, especially at home.

LOL. I seriously doubt so. We don't even do it in restaurants...

rsalumbides
05-11-2011, 03:19 PM
Which looks exactly like a French butcher knife, or a Swiss butcher knife, or...

There was really nothing that Dario did with that knife that you couldn't do with a gyuto, or sujihiki, or even a machete.

I don't know if there are too many people that still break 158 primals, especially at home.

I agree, just saying there's another besides the scimitar and clip point...

Noodle Soup
05-11-2011, 03:26 PM
When I was in the business of selling butcher and meat packing cutlery, the catalogs referred to that pattern as a "European Butcher Knife" so any of those countries would fit. I think what most Americans call a butcher knife originated in England.

kalaeb
07-26-2011, 06:37 PM
Bump, just saying now that Dave is rolling along with the gyutos, by my count he only has 23 left to make, maybe it is time to bring this back into the light.

Too soon?

Dave Martell
07-26-2011, 11:26 PM
A little soon but hey we can always talk. Actually Jim mentioned this to me last week so it's been brought back into the light already. I'm 100% down with doing some of these knives but I may first do one or two here and there to get a feel for what works before going all waterjet on the project.