Just finished up with these two, both belong to Don C....
The gyuto is a western 240mm in O-1 with premium koa scales and African blackwood bolster.
The Thai chef's knife is 180mm in O-1 with golden dyed buckeye burl with an African blackwood bolster. This is my first Thai knife and I really had nothing to go on here but a guess so I hope it works out OK for Don which I think is likely since he gave me the go ahead to do whatever.
*The buckeye burl was sourced from Arizona Ironwood & the koa/African blacwood came from BurlSource.
On to the next one....
Oohh, very nice, Dave. Can you give us some measures on the Thai knife? How does it compare to a nakiri
The Thai knife is pretty close in size to my nakiri. It has the same length edge and almost the same height, this is slightly shorter. The Thai knife has a slight bit more belly/rockability to it and the spine drops towards the tip more. Of course the major difference is the finer pointier tip on the Thai knife vs the rounder tip(ish) front end of the nakiri.
Incredibly excited! The knives look great, and can't wait to put the Thai chef's knife through it's paces. 180mm is a great length and a touch of belly is really nice. We go through a good amount of garlic when I cook Thai so this should work out quite well.
Thanks again, Dave!
A post from Dave in this thread is always a good post, it means that my knife moves up in the que!
The knives look great btw!
[FONT="Microsoft Sans Serif"][I]-"we're gonna make gluten free lasagna"[/I][/FONT]
Wow, Dave--when you said we could expect you to start cranking out knives with regularity, you really meant it! In pictures, at least, your last several rank among your finest ever. Can't wait until it's my turn!