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Thread: Heavy Chef's Knife - A New Project

  1. #211
    Quote Originally Posted by Chuckles View Post
    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


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  2. #212
    Senior Member Notaskinnychef's Avatar
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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

  3. #213
    Quote Originally Posted by Chuckles View Post
    Where was the balance point with no machi?
    About an inch.
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    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #214
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    About an inch.
    Black radish?
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  5. #215
    Yep
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #216
    Senior Member brainsausage's Avatar
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    Sweet. I love those little bastards. Derailing over. Carry on.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  7. #217
    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


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #218
    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


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #219
    Without Machi for me please
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #220
    Senior Member
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    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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