It could also be the choil. Haha. To me, ricasso means anything past the bolster, towards the handle, in terms of kitchen knives, that doesn't have an edge.
Choil makes me think underside. Meh.
Hi guys, I'm with Tom on this one, with regards to copying a major brand. But tweaking, and changing thins enough to keep the "spirit" of the design is fairly safe. Don't be afraid of using my profile. Even tweaking it. I'm happy to use it.
Great, so this will be a true KKF knife. I'm in.
+1 for modern Sab: No bolster, CPM 154 or AEB-L steel, KKF etching, maybe really special lot of handle wood (from Burl Source perhaps?)
Saya or leather sheath to make it really special?
So why doesn't Pierre just do it?
Or is it too many knives for a small operation?
IMHO It would make it even more special to be made by one of us.
I've used the AEB-L that has come out of Lamson and it left a lot to be desired.
"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."
I'm totally in on this. Love the idea of the bottom Sab in carbon, but the singer cpm154 doesn't bad either. My choice would be carbon though.
As for the blade, a strong distal taper will be great! And I think a western "coke bottle" handle makes perfect sense, given the nature of the assignment, it's "origin" and the company making it. Lamson used to make a beautiful cherry wood handle, I have a couple, that wood look nice.
Tom, count me in!
I'd be nice if we could keep the steel, wood, etc. reasonable so that the price would be within the reach of some of us ordinary people...but I suspect that isn't likely to happen. ;-).