Meat slicer

[HSC /// Knives]

Finished up and delivered this today

Specifications:
Knife Type: meat Knife
Steel Type: Elmax Steel
Blade Hardness: HRC 60-61
Blade Type: double Edge bevel
Length: 650mm
Blade Height: 40mm Blade
Thickness: 2.7
Material: wenge Handle Material
: Handle Length: 345mm

Weight: 874g

A custom order by a local restaurant chef who specializes in beef and Pork

 

[esoo]

Been watching this on Instagram - it's awesome.

 

[Dan-]

Is this the result of
https://www.kitchenknifeforums.com/...licer-for-a-tomahawk-steak.58797/#post-901385

 

[HumbleHomeCook]

Been watching this on Instagram - it's awesome.

Same. Very cool to follow.

 

[HSC /// Knives]

Is this the result of
https://www.kitchenknifeforums.com/...licer-for-a-tomahawk-steak.58797/#post-901385

Yes! Wow I completely forgot about that post. It’s almost a year ago…

Looking back on that post… you can see the end result doesn’t really consider the advice given. A couple reasons why. In speaking with the customer about how he was going to use the blade I leaned towards the Tuna sword style. I also had to consider how I was going to produce the blade in terms of grinding and what I could produce at a reasonable price.

 

[Delat]

Can we legit call this one a cow sword?

 

[esoo]

Can we legit call this one a cow sword?

If the French spirit, it is apparently a "épée de vache" (as per google)

 

[dragjp]

now I want a slice of that steak..

 

[Delat]

If the French spirit, it is apparently a "épée de vache" (as per google)

Isn't that more like a cow needle?

 

[coxhaus]

Now that's a big knife.

 

[HSC /// Knives]

now I want a slice of that steak..

I had it for lunch. I believe it’s called faux filet which is the equivalent of a sirloin cut?
And desert with a tuile desert wine

 

[dragjp]

I had it for lunch. I believe it’s called faux filet which is the equivalent of a sirloin cut?
And desert with a tuile desert wine

glad I didnt check forum before dinner, haha! And yes, that's a nice sirloin steak indeed.

 

[riba]

It looks impressive! Curious for the thoughts to opt for a straight edge as opposed to having some curvature.

 

[HSC /// Knives]

It looks impressive! Curious for the thoughts to opt for a straight edge as opposed to having some curvature.

Thanks

I mentioned up above -

“ In speaking with the customer about how he was going to use the blade I leaned towards the Tuna sword style. I also had to consider how I was going to produce the blade in terms of grinding and what I could produce at a reasonable price.”

 

[blokey]

What a beast, rare to see supersteel in this size.

 

[riba]

Thanks

I mentioned up above -

“ In speaking with the customer about how he was going to use the blade I leaned towards the Tuna sword style. I also had to consider how I was going to produce the blade in terms of grinding and what I could produce at a reasonable price.”

Fair enough. I bet it puts a smile on his face with every cut.

Just to explain where I was coming from, I have this lovely old takobiki. Just looking for more use options / different techniques. It looks a bit similar, probably quite a different grind though.