Another new one available!!

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Mike Davis

Senior Member
Joined
May 2, 2011
Messages
1,921
Reaction score
0
i am on a roll trying to get stuff done. I am absolutely unsure as to what to call this knife. its like a honesuki/slicer/large petty. I will let you guys decide. she is heavy duty, yet delicate if that makes any sense...
specs:
Blade: W2 at 195mm in length, 37mm tall at the heel.
5mm thick at spine with a full distal taper to a thin, fine point.
Hamdle: Honduran Rosewood burl and african blackwood.
134mm long, 18/25mm at the ferrule 23/28mm at the buttcap.
weight is 215 grams and balances just behind the makers mark.
20131003_165221_zpsb45fbfbf.jpg

20131003_165259_zpsb6945520.jpg

20131003_165338_zps44d6abf2.jpg

20131003_165331_zps47d67902.jpg

20131003_165306_zps43359887.jpg

20131003_165226_zpsf17bf874.jpg
 
I think the name for this kind is, "Dead Sexy".
 
Ha! mistake on my part...dammit. $450 shipped conus, international to pay actual shipping.
 
Beautiful knife, wish i had the cash. Wanting a large petty for a while now.
 
Hey mike,

Can you shoot me a PM about my knife when you get a chance. Waiting to hear back from you.

-Chuck
 
One thing I will say, after handling a few of Mike's knives, is that they feel substantial, yet refined. Suitable for both splitting carcasses, and mincing garlic. He somehow finds a good balance between a bruiser and a laser, in a very similar fashion to what I've experienced with Marko's knives. I'm really looking forward to putting my Davis gyuto head to head against my Tsourkan, because of the surprising similarities in feel (as far as I can remember).
 
You could always call it a "freestyle," lol
 
Back
Top