That knife was smaller - 230mm, but the balance point was still forward, I would guess 1.5" from the handle.Originally Posted by Chuckles
M
That knife was smaller - 230mm, but the balance point was still forward, I would guess 1.5" from the handle.
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
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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
About an inch.
"God sends meat and the devil sends cooks." - Thomas Deloney
Black radish?
Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
Yep
"God sends meat and the devil sends cooks." - Thomas Deloney
Sweet. I love those little bastards. Derailing over. Carry on.
Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
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
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
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
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
Without Machi for me please
Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
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?
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