big, very big slicer for a Tomahawk steak

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HSC /// Knives

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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
 

HSC /// Knives

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Here you go
 

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M1k3

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I'd suggest stiff enough for no flex, maybe very little at the tip. Flattish profile with some upsweep at the tip.
 
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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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TB_London

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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

DFF56A9E-1E85-4451-9362-A2AC846EFBE6.jpeg
 
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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.
 
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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!
 

HSC /// Knives

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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
 

podzap

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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.
 
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It will basically look like this

 

HSC /// Knives

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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....
 
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