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View Full Version : Soon to be my meat chopper



mainaman
03-25-2011, 07:23 PM
Custom made by my design (still needs handle installed), will update when I have it with more pics.
Handle is 8mm thick
from edge to spine 100mm
tip to heel 160mm


http://i56.tinypic.com/5ahs0y.jpg
http://i51.tinypic.com/6i5ysm.jpg

sudsy9977
03-25-2011, 07:53 PM
Lookin good boss. Who is making it? ryan

mainaman
03-25-2011, 08:00 PM
Lookin good boss. Who is making it? ryan

that will be revealed when the time is right I can only say it is made in Japan.

Dave Martell
03-25-2011, 09:30 PM
Japan?!?!? I don't believe it! :ovg:

RRLOVER
03-25-2011, 10:08 PM
Hey Dave, since it's your forum can't you make a rule about being a knife tease:lol2:

Dave Martell
03-25-2011, 11:24 PM
Yeah we need to get a rule for this. :D

Audi's or knives
03-25-2011, 11:43 PM
That looks pretty wicked, like something you would see in a slasher movie

heirkb
03-26-2011, 01:43 AM
Wow! That looks pretty awesome

Chef Niloc
03-26-2011, 11:30 AM
Kind of reminds me of this very very old Beatty I have.
http://i198.photobucket.com/albums/aa214/celtic2174/Chef%20Nilocs%20Knives/d0f616a3.png

Jim
03-27-2011, 11:11 PM
I better dig out my tease quote...

"The only thing missing from this thread is a bass beat and a pole"


:biggrin:

mainaman
04-05-2011, 01:04 PM
The cleaver is ready and will be shipped soon.

750g, rosewood handle.
SK-4, KU finish, with private brand but made by Yoshikane.

http://i54.tinypic.com/11mb3ox.jpg
http://i52.tinypic.com/sgqw0i.jpg

I also ordered a custom spec Chinese slicer, also made by Yoshikane.
V2 kasumi, 385g , 220x110mm

http://i55.tinypic.com/k568t1.jpg
http://i55.tinypic.com/33kr8ty.jpg
http://i53.tinypic.com/v80tap.jpg

Eamon Burke
04-05-2011, 01:28 PM
That's a mighty fine meat chopper! I really dig it's curves.

Might I ask, why do you prefer the removable rivets? Do you like to change handle scales seasonally or something?

mainaman
04-05-2011, 01:33 PM
That's a mighty fine meat chopper! I really dig it's curves.

Might I ask, why do you prefer the removable rivets? Do you like to change handle scales seasonally or something?

the choice was made by Yoshikane, they are locked in place.

Cadillac J
04-05-2011, 01:50 PM
Those are badass! Did you specify the exact amount of belly on the slicer?

mainaman
04-05-2011, 02:03 PM
No I left Yoshikane to decide on the belly, I have seen profiles of cleavers made by him and the belly looks fine to me.
What I specifically wanted was a pretty thin slicer and judging by the weight it is.

Cadillac J
04-05-2011, 02:11 PM
I was just curious because I personally didn't like the belly on my Suien and Kagayaki cleavers (spent lots of time trying to flatten the Kag), and was just wondering if you had a functional preference for a bit more curve.

mainaman
04-05-2011, 02:35 PM
I was just curious because I personally didn't like the belly on my Suien and Kagayaki cleavers (spent lots of time trying to flatten the Kag), and was just wondering if you had a functional preference for a bit more curve.
I never had a problem with my Suien, my Tadatsuna has less belly and it works fine too. I am definitely not a fan of flat edge on a cleaver though.

Dave Martell
04-05-2011, 02:36 PM
I dig the meat monster.

stereo.pete
04-05-2011, 04:09 PM
More and more I am becoming intrigued by Yoshikane's work.

zitangy
04-22-2011, 02:25 PM
Those are badass! Did you specify the exact amount of belly on the slicer?


I suppose sharpening it would call for some adjustments of technique since it is so " bellyful" as we would want to keep the curve...

I volunteer my services for free adn free of any claim of damages....
:lol2:

Mattias504
04-22-2011, 11:29 PM
That is sick. Dave, you should think about that design for your butcher set in the works.

bprescot
04-26-2011, 03:37 PM
I dig the meat monster.

Wow. That quote might haunt you for a while...

Customfan
04-26-2011, 08:43 PM
:viking:Nice! That design looks promising!

mainaman
04-26-2011, 11:08 PM
:viking:Nice! That design looks promising!
works very well too