That knife was smaller - 230mm, but the balance point was still forward, I would guess 1.5" from the handle.
M
https://www.facebook.com/ST-Machine-...3629542674267/
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Love the idea of a heavier knife. With big ham fists like mine, I like to have such styles of knives
Yep
"God sends meat and the devil sends cooks." - Thomas Deloney
Sweet. I love those little bastards. Derailing over. Carry on.
The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky
I will wait for a little more feedback on this knife before making some more knives in this geometry, but I am cautiously optimistic. Thanks folks.
M
https://www.facebook.com/ST-Machine-...3629542674267/
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Just want to mention that asymmetric heavy chef's knife will be with a D handle, though there will be two versions - with machi and without.
Thanks,
Marko
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Without Machi for me please![]()
Huw
Make simplicity seem like abundance - Tetsuya Wakuda
Marko, can you type us a quick summary of the heavy chef's knife?
If I understand correctly, there are 3 types available?
1. heavy convex ground (similar to Kato but from a thinner stock),
2. sword ground (similar to Heiji)
3. modified sword ground (sword grind on the right, and convex on the left)
Further options are available for the handle:
- wa (with machi)
- wa/western hybrid (no machi)
- western
Is that correct?