Heavy Chef's Knife - A New Project

[Marko Tsourkan]

I have a standing offer from overseas, but hopefully could find one closer to home.

[Marko Tsourkan]

Next heavy chef's will come with a Western handle and Kato geometry. 225mm lengh on the edge.

M

[Von blewitt]

Can't wait to see you do a western handle!

[cookinstuff]

Hey Marko, your box is full, I may have what your looking for. It's not overseas, but there still is a border to cross sadly.

[Marko Tsourkan]

Hey Marko, your box is full, I may have what your looking for. It's not overseas, but there still is a border to cross sadly.

I will shoot you an email.

[Marko Tsourkan]

In one of the discussions I had with a pro and an avid user of heavy knives, he mentioned that the profile of Japanese heavy gyutos - more curve and slight rounding at the heel is to compensate blade-heavy blade. I thought about it and decided to limit a size of a heavy chef's and to add some weight to the handle to make the knife balance at the handle or slightly forward. This way I can keep the profile identical my lighter knives. The lengh will be limited to 225-240mm and the blade will be usable along the whole lengh (including heel).

I will make both D and Western handle versions. Have an interesting design (partially inspired by Devin's) in my head, though overall it will not be a departure from my current style. More soon.

M

[Marko Tsourkan]

I saw in another thread in my sub-forum that the preference seems to be for 240-270mm heavy gyuto. I am curious as to why?

In that length, particularly in 270mm, the balance point will be quite forward, that size would also require a large work area.How much advantage would 240-270mm have over 225mm?

Input is always much appreciated.

M

[brainsausage]

Most pro kitchens utilize 18x24 boards, which can accomodate a longer blade. The longer, heavier blade does more of the work for you, and allows one to process larger amounts of product at one time. Probably my biggest gripe with the kato, was the belly to tip transition. Too too much belly, and the tip is more upswept than I care for.

[Crothcipt]

Most pro kitchens utilize 18x24 boards, which can accomodate a longer blade. The longer, heavier blade does more of the work for you, and allows one to process larger amounts of product at one time. Probably my biggest gripe with the kato, was the belly to tip transition. Too too much belly, and the tip is more upswept than I care for.

+10

[Marko Tsourkan]

+10

So a blade heavy knife won't be much of a problem? I would typically make a larger handle and add some weight to the handle but balancing a 240-270mm heavy chef's at the handle is a challenge.