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Thread: Should I go custom?

  1. #1

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    Should I go custom?

    Hi there, right now I am using a Dexter 9 1/4'' x 4 3/4'' chinese chef knife and I love it. Even though the handle is made out of wood and would be better with plastic or metal. But the size is amazing, for asian meals, its so great for transfering food from chopping block to wok. But I would like to get an even larger knive. Let's say, 11 inch x 6 inch (blade). Is there any company on earth that does this kind of knife or should I go custom? An if I have to go custom, who fabricates these kind of knives? Thx

    JC

  2. #2
    Senior Member Seb's Avatar
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    Ashi Hamono takes custom orders for Chinese chef knives (chuka bocho) and you can specify any dimensions you want, including thickness and taper. You also have a choice between high quality Swedish stainless steel or Japanese Hitachi White #2 carbon steel.

    I ordered mine in carbon earlier this year, the dimensions are 220x110x2.0mm and the handle scales are rosewood.

    IIRC, cost was around US$250.00 and the order was finished and mailed to me inside a week.











  3. #3

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    That's one clean-looking hunk of steel.

  4. #4
    Senior Member Seb's Avatar
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    Thank you! The edge it takes is un-bee-lee-va-bal.

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
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    Great cleaver, Seb! If I were in the market for one, I'd be calling up Ashi Hamono too.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
    Senior Member Seb's Avatar
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    Quote Originally Posted by Lefty View Post
    Great cleaver, Seb! If I were in the market for one, I'd be calling up Ashi Hamono too.
    Thanx! You should see Mainaman's - he got one with a killer distal taper - wish I had thought of asking for that!

  7. #7

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    Wow thx Seb, I will definitely check this guy out. Great finish on the knife, I love it.

  8. #8

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    I am fairly confident there are no stock cleavers in the size that you want. Custom cleavers are the only way to go.

    AND DANG Seb, you have been holding out, that is a killer cleaver, very nice. What is the weight? 420 g?

  9. #9
    Senior Member zitangy's Avatar
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    lovely, i would ask for a handle with bolster IF it is a keep sake . It May eventually split, food juice(s), water can get in.. with consequences of course... Just my thoughts. I am inclined to believe that unprotected ends of the handle will be the weakest link and will eventually fail? maybe years later?

    thus always have a cap; never leave home without it.....

    rgds
    d

  10. #10

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    Zitangy, good point but on the Ashi Hamono website the guy clearly says:
    "Ginga" Series

    Materials: [Blade] Swedish stainless steel or High-Carbon steel
    [Handle] Composite wood or Magnolia, Water buffalo horn
    (except Chinese Cleaver use Rosewood)

    So I guess there's a reason for it. Maybe not lol. Maybe it's not Zen enough hehe.

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