Heavy Chef's Knife - A New Project

[Crothcipt]

Thx for the posts Marko. This makes sense to what I have witnessed, and not knowing why I liked it. I hope one day....

[Marko Tsourkan]

I will try one more geometry, and I call it the day and work on some other types - a scimitar, a miroshi among others.

M

[Nasr]

informative thread Thank You

[Marko Tsourkan]

I am putting this project on hold till I get a feedback on two geometries that that I made so far. Once a third geometry sample arrives, will resume working on a heavy chefs.

[Chuckles]

Marko, your inbox is full.

[Marko Tsourkan]

Just cleared some space

[Marko Tsourkan]

I finally got a knife in a third geometry that I would like to try. Currently am studying it and will make a prototype shortly.

[Hangman]

sounds like an upgraded Wusthof ... I love my 8" Classic for cutting up chicken as well as other tasks.
I'd certainly be interested in something like that ... what would the estimated price point be?

[Marko Tsourkan]

Actually, quite different than Wuesthof. The heavy chefs' implied the weight, not the thickness behind the edge. It will not fare well cutting through a chicken, or any other stuff it is not supposed to cut. It's by no means a Western deba.

[Marko Tsourkan]

OK, the third geometry prototype is heading for testing to Minneapolis in a pro kitchen. Overnighting it tomorrow, hope it will get there by Thanksgiving.

This is 250mm gyuto in 52100, 3.4mm over the heel, 2.5mm 50mm from the tip. With a handle it will probably weigh around 275-290g. If geometry doesn't need much tweaking, I will produce a few of these in stainless and semi-stainless (A2) steel.


I am also going to do another in a geometry similar to Heiji in 52100 and that one is likely to go to Australia for a second round of testing.

Thanks guys for helping me out with testing and feedback!

M