Some years ago I had a Wusthoff heavy chef's. It was a pretty cool knife, though because of its weight and geometry, it didn't see much use. Recently I tried a Japanese heavy chefs and it got me interested.
I am thinking of using 4.5 - 5.5mm stock in 52100 or powder stainless steel. I will give profile a little more curve toward the tip than I use on my thinner knives, but overall, it will be similar and will have a pointy tip.
Weight target for 270mm will be 250g without a handle, about 325g with the handle. Heavier, slightly oversize D handle should help with a balance, though I expect the balance point to be forward, 1.5" or so.
Fit and finish the same as on my other knives. Standard heat treatment - best combination of sharpness, wear resistance and edge stability.
Geometry will be mostly convex.
This would be a specialty knife, like other specialty knives: scimitar, single bevel, etc that I would like to become proficient at.
Heavy knives that perform is a new territory for me so I could use as much input from the users as they are willing to give. I would like to hear from the users on what are the strong/weak points of such a knife, and suggestions how a knife like that can be improved.
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