Skye Eilers **2** knife pass around

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Matt Jacobs

Matt Jacobs

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I happened to have 1 each of Skye Eiler's production line knives and with a move imminent I figured why not send them both out so I don't have to move them :)
These are both new and generation 1.5 of Skye's production knives with a few tweaks I will highlight below. I want to keep this to around 8 people per knife and (sorry) US only.
I will give preference to well known users and will add newer folks if I don't get enough interest. Rules are simple. Feel free to sharpen and make small repairs as needed but please let me know and make sure you are competent with repairs. Try and keep for no longer than a week and ship to the next person. Please give feedback for Skye on this thread or message him or I personally if you would prefer. I am hoping to get these both sent out by the end of the week. Shameless plug, if you are interested in my msicard knife I have for sale I will drop an extra $50.00 off the price if I can ship you 2 knives at once...

here is the descriptions below from Skye as well as a few pictures.

The Tamashii Gyuto and French Chef are the flagship models for my developing production line. This line provides the same precision and quality as my custom work, while being much more affordable. All work is done in house by me.
This pair feature some adjustments to the original batch, namely polished (rather than belt finished) spines and choils, and slightly thinner convex grinds. The next generation will have further adjustments: increasing to 225mm for the french chef, slightly different tip profiles for each, and a 240mm option.

The Tamashii Gyuto is a classic Wa handled gyuto. It is a brushed finish 52100 blade (61hrc) in one of my ~225x55mm profiles. The handle is black linen Micarta with a white G10 frame and spacer.

The French chef is my take on a classic French Chef knife. It features a sculpted western handle in Black linen Micarta with white and black G10 liners and white spacers. The blade is brushed 52100 (61hrc) and measures ~210x50mm.

For both, the handles are shaped in house on my cnc, and then finished and polished by hand. The blades are hand ground with the aid of a radius platen for consistent convexity.
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xsmx13 said:
Damn, how do I always miss these?! Does the fit and finish on these seriously exceeding the price point the way it looks?
Click to expand...
The goal for all my work is to have impeccable fit and finish yeah. These are obviously belt finished bevels, so not as pristine as a hand sanded finish, but the spines and choils are rounded and polished, the bevels cleanly ground with no low spots, and the handles fit up with absolutely no gaps. The idea with this line is to achieve 99% of the "perfection" of my custom work while being more affordable: a balance I'm able to achieve by standardising and simplifying the designs, and utilising things in house like my cnc to rough shape handles.

The attached videos are examples from the first lot. The finish on the blade of the second video is not finished, just demonstrating the bolster fit
 

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xsmx13 said:
Damn, how do I always miss these?! Does the fit and finish on these seriously exceed the price point the way it looks?
Click to expand...

F&F is excellent not just for the price point, but in general. I don't have the production gyuto, but the detail on the handle of the French Chef in particular is quite elaborate for a <$300 handmade knife from a Western maker.

Here's an unboxing video I made of the v1 French Chef and a custom. The French Chef has nothing at all to be embarrassed about in a side x side video with a knife 2x the price (Skye was kind enough to give mine a coffee patina).

 
Delat said:
F&F is excellent not just for the price point, but in general. I don't have the production gyuto, but the detail on the handle of the French Chef in particular is quite elaborate for a <$300 handmade knife from a Western maker.

Here's an unboxing video I made of the v1 French Chef and a custom. The French Chef has nothing at all to be embarrassed about in a side x side video with a knife 2x the price (Skye was kind enough to give mine a coffee patina).

Click to expand...

They look amazing!
 
Delat said:
F&F is excellent not just for the price point, but in general. I don't have the production gyuto, but the detail on the handle of the French Chef in particular is quite elaborate for a <$300 handmade knife from a Western maker.

Here's an unboxing video I made of the v1 French Chef and a custom. The French Chef has nothing at all to be embarrassed about in a side x side video with a knife 2x the price (Skye was kind enough to give mine a coffee patina).

Click to expand...

Thanks for the very kind words man, they truly mean a lot. Your pair is the perfect example of my point. The quality is designed to be the same across all price points, but your custom is worth a lot more due to the uniqueness, complexity and materials, and the fact it took 4x as long haha. I've never wanted to cut the costs of an item by making it inferior, I achieve the lower cost by just making it simpler.
 
The knives arrived yesterday, packaged to withstand a tank battle.

I’ve had time to form first impressions, which I will be sharing soon. They arrived sharp, so I’ll be leaving the stones&strops to dream undisturbed of slow dances with shirogami.

I have limited product on hand, so tomorrow I’ll make a run to the store to pick up the doings for some mirepoix.

The one thing I will say up front is that I am deeply impressed by the quality of these two blades. They absolutely nail my aesthetic preference: every attention to design and execution; almost none to ornamentation.

Teaser pix:
1) French Chef preparing crimini en allumette to be slow-stewed

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2) gyuto reducing a shallot to a delightfully uniform fine mince.

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