big, very big slicer for a Tomahawk steak

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Here you go
 

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When I was working at the steakhouse I liked one like this for slicing tomahawks. It needs to be a little taller than a typical sujihiki to give it some stiffness. A little upsweep at the tip keeps it from digging into the cutting board quite as readily.
 

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He could just go with a humvee or obnoxiously loud motorcycle...
 
This is 450mm end to end, so 350ish blade length. 500mm will be fun!

Made it for a friend who’s big into barbecue so gets a fair bit of use on proteins.

It’s 52100 heat treated to Larrins recipe which gives something that’ll take a fine edge but still be tough enough for bone contact

Keep some meat in the spine for strength and rigidity over the length

I’d go western handle rather than wa too

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When I was working at the steakhouse I liked one like this for slicing tomahawks. It needs to be a little taller than a typical sujihiki to give it some stiffness. A little upsweep at the tip keeps it from digging into the cutting board quite as readily.
So a 500mm "knife" with an up-curved tip and a thicker spine... nope definitely not a wakizashi.
 
a local chef wants a very big knife for cutting tomahawk steaks.
He's currently using 350 mm long blade and he wants a 500 mm blade....
For those of you with professional experience in such cutting, what specs would you suggest for such a knife?
steel? thickness? height/depth of blade? flexibility?

thanks

I may be far too late to this thread, but I'd second @stringer suggestions and the scimitar blade pattern he attached. As a butcher, my preferences for an order like this would be very little/no flex, a fairly thin-convex grind to limit sticking (while still maintaining limited flex), monosteel (you should probably ask your customer about his sharpening methods if you haven't already, because if he predominantly uses a steeling rod, you probably want to adjust the blade steel/treatment accordingly). The tallest meat slicer I have is 50mm, and I actually prefer that 45-50mm range as it keeps my hand away from the cutting boards/bones/etc and allows me to finish a cut smoothly at the heel of the blade if I need to without having to change the angle of my wrist or cut (it may also be what he's used to since french style butcher knives tend to be taller than their american/japanese counterparts). As for the handle, probably a western handle (judging by the french patterned butcher knives he has in the photos), but it may be worth asking him if he ever cuts meat in reverse-grip, because some styles of western handle that aren't a neutral shape can make that a little more awkward.

I'm assuming the extreme length is to allow for an easier single cut and keeping his hand well away from the bones, since 500mm is definitely not necessary for cutting bone-in ribeyes. Maybe I'm biased though, since I'm one of those butchers who thinks tomahawks are just a trendy, overpriced cut and a waste of good short rib. I will admit they do look mighty impressive though.

Let us know how you get on and what you come up with!
 
I may be far too late to this thread, but I'd second @stringer suggestions and the scimitar blade pattern he attached. As a butcher, my preferences for an order like this would be very little/no flex, a fairly thin-convex grind to limit sticking (while still maintaining limited flex), monosteel (you should probably ask your customer about his sharpening methods if you haven't already, because if he predominantly uses a steeling rod, you probably want to adjust the blade steel/treatment accordingly). The tallest meat slicer I have is 50mm, and I actually prefer that 45-50mm range as it keeps my hand away from the cutting boards/bones/etc and allows me to finish a cut smoothly at the heel of the blade if I need to without having to change the angle of my wrist or cut (it may also be what he's used to since french style butcher knives tend to be taller than their american/japanese counterparts). As for the handle, probably a western handle (judging by the french patterned butcher knives he has in the photos), but it may be worth asking him if he ever cuts meat in reverse-grip, because some styles of western handle that aren't a neutral shape can make that a little more awkward.

I'm assuming the extreme length is to allow for an easier single cut and keeping his hand well away from the bones, since 500mm is definitely not necessary for cutting bone-in ribeyes. Maybe I'm biased though, since I'm one of those butchers who thinks tomahawks are just a trendy, overpriced cut and a waste of good short rib. I will admit they do look mighty impressive though.

Let us know how you get on and what you come up with!
you are not too late, and thank you
 
A 500mm blade is going to be a 700mm knife easily. That will look pretty idiotic carrying out to a customer's table just for show, not to mention the damn thing needs a sword sheath in order to keep from killing people while walking out to the table to do the performance.
 
A 500mm blade is going to be a 700mm knife easily. That will look pretty idiotic carrying out to a customer's table just for show, not to mention the damn thing needs a sword sheath in order to keep from killing people while walking out to the table to do the performance.
what can I say? he's the customer and I'm about giving the customer what they want....
 
what can I say? he's the customer and I'm about giving the customer what they want....
Two years later, but I have a similar request from a Chef. Take a look at my sketch and see if you would do anything different..?? Specifically for a tomahawk steak Damascus 12” (304mm) slicer , 2-1/2”(63.5mm) at the heel…
Trying to decide the best type of grind , would
Love to keep some thickness on the spine.. (distal taper as well) (maybe a fuller/s-grind)

Thank you for your time !!

IMG_7124.jpeg
 
Two years later, but I have a similar request from a Chef. Take a look at my sketch and see if you would do anything different..?? Specifically for a tomahawk steak Damascus 12” (304mm) slicer , 2-1/2”(63.5mm) at the heel…
Trying to decide the best type of grind , would
Love to keep some thickness on the spine.. (distal taper as well) (maybe a fuller/s-grind)

Thank you for your time !!

View attachment 334838
I don't have anything to add, but here's how the knife came out
its an Elmax blade, stiff spine 2.5 mm. no taper, flat ground
 

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Wouldn't you want some belly in the front to finish the cut? I can imagine the straight corner in front being suboptimal?
 
Wouldn't you want some belly in the front to finish the cut? I can imagine the straight corner in front being suboptimal?
possibly and I'm sure the design could be improved on. But as I recall, I probably made it to his specifications and as I'm not making these all the time...

The customer has probably figured out how to adjust his cutting to make it work for him

I also had to consider how I could grind such a large knife successfully... I don't know that I could have produced one with any belly at that length
 

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Two years later, but I have a similar request from a Chef. Take a look at my sketch and see if you would do anything different..?? Specifically for a tomahawk steak Damascus 12” (304mm) slicer , 2-1/2”(63.5mm) at the heel…
Trying to decide the best type of grind , would
Love to keep some thickness on the spine.. (distal taper as well) (maybe a fuller/s-grind)

Thank you for your time !!

View attachment 334838

That’s a lot of heel height for a slicer I’d be going for about 40mm. Will you be putting a tanto-alike bevel on the tip?
Am liking the Antler for the handle looks like the plan might be a western bolster too which would be pretty slick
 
That’s a lot of heel height for a slicer I’d be going for about 40mm. Will you be putting a tanto-alike bevel on the tip?
Am liking the Antler for the handle looks like the plan might be a western bolster too which would be pretty slick
Chef requested 2-1/2” heal height. (Larger man) the restaurant also wants the antler style. Yes the tip will be sharpened in the final 1-1/2” going to try and leave a thick distal tapered spine but the last 1-1/2” go from .08” approx to sharp…(if this makes sense)
 
Chef requested 2-1/2” heal height. (Larger man) the restaurant also wants the antler style. Yes the tip will be sharpened in the final 1-1/2” going to try and leave a thick distal tapered spine but the last 1-1/2” go from .08” approx to sharp…(if this makes sense)

I would be concerned that much heel would significantly increase the surface area of the blade and create a lot of unnecessary drag for a slicer.

Good luck. Let us know how it works out.
 

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