Heavy Chef's Knife - A New Project

**Marko Tsourkan** · 11-30-2013, 02:33 PM

Originally Posted by Chuckles

Where was the balance point with no machi?

That knife was smaller - 230mm, but the balance point was still forward, I would guess 1.5" from the handle.

M

**Notaskinnychef** · 11-30-2013, 02:40 PM

Love the idea of a heavier knife. With big ham fists like mine, I like to have such styles of knives

**JohnnyChance** · 11-30-2013, 04:14 PM

Originally Posted by Chuckles

Where was the balance point with no machi?

About an inch.

**brainsausage** · 11-30-2013, 05:46 PM

Originally Posted by JohnnyChance

About an inch.

Black radish?

**JohnnyChance** · 11-30-2013, 06:35 PM

Yep

**brainsausage** · 11-30-2013, 10:38 PM

Sweet. I love those little bastards. Derailing over. Carry on.

**Marko Tsourkan** · 12-01-2013, 10:14 AM

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

**Marko Tsourkan** · 12-16-2013, 10:49 PM

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

**Von blewitt** · 12-16-2013, 10:55 PM

Without Machi for me please

**daddy yo yo** · 03-18-2014, 10:14 AM

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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