He has one listed Borealis. (!)ing amazing. Still dithering about ordering one.
I am stoked as a (no good rhyme) to have a Chef coming. In my hands that knife sang.
Skye Eilers **2** knife pass around
- Thread starter Matt Jacobs
- Start date
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I am stoked as a (no good rhyme) to have a Chef coming. In my hands that knife sang.
Actually both knives look like it took a beating based the scoffs (tamashii was just a bit worse).
That being said shout out to 52100. Best steel in the world. I think others would have snapped. It straightened noproblemo. Not going to try to refinish it.
That being said shout out to 52100. Best steel in the world. I think others would have snapped. It straightened noproblemo. Not going to try to refinish it.
Unexpected appreciated datum.
I’ve had a bit of a frown toward 52100 since my first such had problems perhaps not about the steel. Nothing like a good execution to bring home “it’s not the steel!”
And with that I am going to have fun this week doing small knives only (220mm -190mm)
Edit: left out the skyes
Edit: left out the skyes
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Bummed about the knives getting beat up, but glad they're recovering well. Let me know if there's anything I can do.
As for my thoughts...
They're both very good knives and similar in some ways but I drastically preferred the French Chef. I was really interested to see some people liking one and some people liking the other becuase of how instantly I preferred it.
Using both knives, I prepared several meals, featuring onions, potatoes, and various other items, and then used the two to process some 20 lbs. of beef, pork and chicken into steaks, chops, strips, chunks, and bits for grinding, so I got some pretty good use out of them.
Both knives have very good F&F, with the comfortable finger notch, smooth choil and spine, a profile I find nice (though different between them), a thin grind, and a nice edge. But in a way everything the gyuto has, the chef does better and with more flair, to me (and there are a few subtle things that are very different). To my hand, the gyuto was a solid, fairly well-balanced knife that cut well, but there wasn't anything special or notable about it other than maybe the fit and finish. It was just a good knife that performed well. That's not a bad thing--it moved through onions and meat well--but it wouldn't make me sad to give it up.
The French chef, on the other hand, I think has better fit and finish, with a more striking handle, a more comfortable finger notch, a more aggressive, interesting, thinner profile, and feels better in hand (to me, obviously). I had a ton of fun cutting with it when I wasn't slicing through my thumb. When it arrived I gave it like a minute on a Kitayama 8k to enkeenen the edge, and it was great after that.
The weighting and profile are a little different, but in hand I'd compare it to my Simon Herde. I think the handle and notch feel pretty similar with the buttery choil. That's a good thing, since that's a real high point of the Herde. The blade feels very light between how thin it is and the aggressive upswept belly. The profile is unusual and takes a little getting used to. Cutting my thumb was mostly me being stupid, but it was also a little bit due to the atypical profile of the knife. The tip kind of wasn't where I expected it to be when I first started using this knife. But I just thought it was that nice mix of fun and effective to use. I've been intrigued by @Skye Eilers Knives for a long time, but I'm heavily considering looking into getting one asap now.
Now, the tip is wild. It's thin and delicate and precise and so flexible. Note that I'm not pushing hard here at all:
I've been intrigued by @Skye Eilers Knives for a long time, but I'm heavily considering looking into getting one asap now.
Here are a few other videos of cutting zucchini, onion, and my thumb (yeah, I caught that on camera--on reviewing the tape, I think part of the issue was also that I was awkwardly angled toward the camera and drawing back toward myself. It was an ugly performance all around, though. Enjoy my incompetence. It's not too graphic.) Also a couple pics.
As for my thoughts...
They're both very good knives and similar in some ways but I drastically preferred the French Chef. I was really interested to see some people liking one and some people liking the other becuase of how instantly I preferred it.
Using both knives, I prepared several meals, featuring onions, potatoes, and various other items, and then used the two to process some 20 lbs. of beef, pork and chicken into steaks, chops, strips, chunks, and bits for grinding, so I got some pretty good use out of them.
Both knives have very good F&F, with the comfortable finger notch, smooth choil and spine, a profile I find nice (though different between them), a thin grind, and a nice edge. But in a way everything the gyuto has, the chef does better and with more flair, to me (and there are a few subtle things that are very different). To my hand, the gyuto was a solid, fairly well-balanced knife that cut well, but there wasn't anything special or notable about it other than maybe the fit and finish. It was just a good knife that performed well. That's not a bad thing--it moved through onions and meat well--but it wouldn't make me sad to give it up.
The French chef, on the other hand, I think has better fit and finish, with a more striking handle, a more comfortable finger notch, a more aggressive, interesting, thinner profile, and feels better in hand (to me, obviously). I had a ton of fun cutting with it when I wasn't slicing through my thumb. When it arrived I gave it like a minute on a Kitayama 8k to enkeenen the edge, and it was great after that.
The weighting and profile are a little different, but in hand I'd compare it to my Simon Herde. I think the handle and notch feel pretty similar with the buttery choil. That's a good thing, since that's a real high point of the Herde. The blade feels very light between how thin it is and the aggressive upswept belly. The profile is unusual and takes a little getting used to. Cutting my thumb was mostly me being stupid, but it was also a little bit due to the atypical profile of the knife. The tip kind of wasn't where I expected it to be when I first started using this knife. But I just thought it was that nice mix of fun and effective to use. I've been intrigued by @Skye Eilers Knives for a long time, but I'm heavily considering looking into getting one asap now.
Now, the tip is wild. It's thin and delicate and precise and so flexible. Note that I'm not pushing hard here at all:
I've been intrigued by @Skye Eilers Knives for a long time, but I'm heavily considering looking into getting one asap now.
Here are a few other videos of cutting zucchini, onion, and my thumb (yeah, I caught that on camera--on reviewing the tape, I think part of the issue was also that I was awkwardly angled toward the camera and drawing back toward myself. It was an ugly performance all around, though. Enjoy my incompetence. It's not too graphic.) Also a couple pics.
Thanks again, @Matt Jacobs for setting this up!
thanks for sacrificing your thumb to get a good jump scare out of me!!! I appreciate the review and videos, than you.
Didn't watch any of the videos because I was too afraid to see you cut your thumb
Haha its really not bad, its hidden by the onyo. I just yank my hand away after making a cut and then wave it around like an idiot then you can see a little red on a paper towel I grab.Didn't watch any of the videos because I was too afraid to see you cut your thumb
Thanks so much for the detailed review @VincenteFox , that's all very good to hear.
I appreciate your thoughts re the French Chef vs the Gyuto. I'm very proud of the gyuto as it is just a no-nonsense performer as you say. But I agree, the chef has more flair and more of my stylistic choices in the handle for sure.
I'm unsure if I will continue the gyuto past this upcoming batch. People do like it and it's a great, dependable product, but as you say I'm not sure it has the same "keeper-factor" which is really what I'm aiming for. I think once the French chef is upgraded to 225 and has a slightly wider, less aggressive profile, there won't be much of a difference between them.
In both Pre-orders I've done, the French chef has been slightly more popular, and I wonder if it's a stronger branding product for me, especially now there's a lot of word out there on the ultra comfortable handle from all of you in this thread.
Anyway, I appreciate the detailed review and my condolences to the thumb sacrifice haha. I look forward to seeing what everyone else in the list thinks as time goes on
I appreciate your thoughts re the French Chef vs the Gyuto. I'm very proud of the gyuto as it is just a no-nonsense performer as you say. But I agree, the chef has more flair and more of my stylistic choices in the handle for sure.
I'm unsure if I will continue the gyuto past this upcoming batch. People do like it and it's a great, dependable product, but as you say I'm not sure it has the same "keeper-factor" which is really what I'm aiming for. I think once the French chef is upgraded to 225 and has a slightly wider, less aggressive profile, there won't be much of a difference between them.
In both Pre-orders I've done, the French chef has been slightly more popular, and I wonder if it's a stronger branding product for me, especially now there's a lot of word out there on the ultra comfortable handle from all of you in this thread.
Anyway, I appreciate the detailed review and my condolences to the thumb sacrifice haha. I look forward to seeing what everyone else in the list thinks as time goes on
There's definitely nothing wrong with the gyuto, its a good knife and someone here has already said they prefer it. But I think the FC definitely is more unique in such a way that even if it didn't align with one's preferences (as it does with mine) you'd have to recognize it. It's absolutely what I immediately think of when I think of your work, seeing it is what first made me intrigued by your work, and if I wanted something like it (which I now do...) I honestly wouldn't really know where to get it other than from you.
That isn't to dissuade you from making the gyuto, of course. That's up to you and the demand you see. But that's how I see it, and I'd be curious even how a line of knives more similar to the chef--whether that means the profile or keeping that iconic handle or what---in different sizes might do if you wanted to expand offerings.
That isn't to dissuade you from making the gyuto, of course. That's up to you and the demand you see. But that's how I see it, and I'd be curious even how a line of knives more similar to the chef--whether that means the profile or keeping that iconic handle or what---in different sizes might do if you wanted to expand offerings.
I am actually wondering if I can switch from the gyuto to the FC after reading this thread.Thanks so much for the detailed review @VincenteFox , that's all very good to hear.
I appreciate your thoughts re the French Chef vs the Gyuto. I'm very proud of the gyuto as it is just a no-nonsense performer as you say. But I agree, the chef has more flair and more of my stylistic choices in the handle for sure.
I'm unsure if I will continue the gyuto past this upcoming batch. People do like it and it's a great, dependable product, but as you say I'm not sure it has the same "keeper-factor" which is really what I'm aiming for. I think once the French chef is upgraded to 225 and has a slightly wider, less aggressive profile, there won't be much of a difference between them.
In both Pre-orders I've done, the French chef has been slightly more popular, and I wonder if it's a stronger branding product for me, especially now there's a lot of word out there on the ultra comfortable handle from all of you in this thread.
Anyway, I appreciate the detailed review and my condolences to the thumb sacrifice haha. I look forward to seeing what everyone else in the list thinks as time goes on
That's definitely possible, I'll flick you an email on the order later today
Yeah the goal is to make something that stands out and has strong perks in a price bracket that has strong competition. The fit and finish, small-batch with extreme quality control and being handmade by a western maker are all perks of both models. But I feel the FC has more of that uniqueness as you say. I'll see what I feel down the line with the gyuto, as it still sells well too.
I'm definitely interested in doing sets yeah, I would like eventually to have a full line. For me the essentials would be a full sized FC, a petty and a bread knife. Western handled slicers, nakiri and filets could also be good to do. Paring knives are the one I'm not sure of. The cheap victorinox ones are so insanely cheap and decent that it's pretty hard to compete even with my quality haha
Hello!
Will be sending these out within a day or two. Pics of current state before packing.
Awesome knives write up to follow over wkend!
Will be sending these out within a day or two. Pics of current state before packing.
Awesome knives write up to follow over wkend!
Awesome, thanks @Just a DK
I believe it's just @fortheloveofmoar left and then back to you @Matt Jacobs?
I believe it's just @fortheloveofmoar left and then back to you @Matt Jacobs?
Confirmed
Thanks @Matt Jacobs for organizing the passaround. The Knives are on their way and wanted to jot down my thoughts here.
For me these two knives really nailed its purpose and feel on the head perfectly. I don't really want to go super deep into measurable performance as honestly these days I've let go of "test cut" metrics. That being said, if there were metrics done on these knives, they would pass with flying colors, I did not think that it needed more "performance" as compared to any of my other knives (what a time to be alive where there are so many great makers that nail this).
What a well made knife. Its purpose, demolish the competition at this price range. It feels robust. I don't mean robust as in a thicker knife but robust regarding the materials (AEB-L / 52100 and linen micarta). I think the choice of materials is so clutch here as its feels like a indestructible knife in hand. You still need to be careful, cause the taper to the thin tip is quite aggressive, but I did not feel as if I needed to baby either knife. I also know the Micarta handle will be clutch in so many kitchens.
Its also got the "feel." To semi-quote thundercat, if the feel sucks, it just sucks. Sometimes the feel comes from very small or simple things in design that almost seem stupid or it can be ruined by just having one too many of something. The French chef definitely had the feel of just right. Just feels good to hold, weight feels right, handle design is spot on, nice curve for some noob rockchopping, thin tip for some detailed work on strawberries, all surfaces kind of leading into each other. The knife felt right to use, I can't really describe it more but to say you gotta try it to like it.
Amazing design by @Skye Eilers Knives on these. Its been a while for me where I got to just turn off the KKF marketing / collecting for a week and just really enjoy using the crap out of a well made knife. Kind of thinking I should just do that permanently, cooking is way more fun than collecting. I look forward to my customs
I've only stropped these on green stuff and it was wicked fine.
For me these two knives really nailed its purpose and feel on the head perfectly. I don't really want to go super deep into measurable performance as honestly these days I've let go of "test cut" metrics. That being said, if there were metrics done on these knives, they would pass with flying colors, I did not think that it needed more "performance" as compared to any of my other knives (what a time to be alive where there are so many great makers that nail this).
What a well made knife. Its purpose, demolish the competition at this price range. It feels robust. I don't mean robust as in a thicker knife but robust regarding the materials (AEB-L / 52100 and linen micarta). I think the choice of materials is so clutch here as its feels like a indestructible knife in hand. You still need to be careful, cause the taper to the thin tip is quite aggressive, but I did not feel as if I needed to baby either knife. I also know the Micarta handle will be clutch in so many kitchens.
Its also got the "feel." To semi-quote thundercat, if the feel sucks, it just sucks. Sometimes the feel comes from very small or simple things in design that almost seem stupid or it can be ruined by just having one too many of something. The French chef definitely had the feel of just right. Just feels good to hold, weight feels right, handle design is spot on, nice curve for some noob rockchopping, thin tip for some detailed work on strawberries, all surfaces kind of leading into each other. The knife felt right to use, I can't really describe it more but to say you gotta try it to like it.
Amazing design by @Skye Eilers Knives on these. Its been a while for me where I got to just turn off the KKF marketing / collecting for a week and just really enjoy using the crap out of a well made knife. Kind of thinking I should just do that permanently, cooking is way more fun than collecting. I look forward to my customs
I've only stropped these on green stuff and it was wicked fine.
Thank you very much for the praise @Just a DK, you've put into words exactly what I hope to achieve with these knives. I'm glad to hear they did so in your perspectiveThanks @Matt Jacobs for organizing the passaround. The Knives are on their way and wanted to jot down my thoughts here.
For me these two knives really nailed its purpose and feel on the head perfectly. I don't really want to go super deep into measurable performance as honestly these days I've let go of "test cut" metrics. That being said, if there were metrics done on these knives, they would pass with flying colors, I did not think that it needed more "performance" as compared to any of my other knives (what a time to be alive where there are so many great makers that nail this).
What a well made knife. Its purpose, demolish the competition at this price range. It feels robust. I don't mean robust as in a thicker knife but robust regarding the materials (AEB-L / 52100 and linen micarta). I think the choice of materials is so clutch here as its feels like a indestructible knife in hand. You still need to be careful, cause the taper to the thin tip is quite aggressive, but I did not feel as if I needed to baby either knife. I also know the Micarta handle will be clutch in so many kitchens.
Its also got the "feel." To semi-quote thundercat, if the feel sucks, it just sucks. Sometimes the feel comes from very small or simple things in design that almost seem stupid or it can be ruined by just having one too many of something. The French chef definitely had the feel of just right. Just feels good to hold, weight feels right, handle design is spot on, nice curve for some noob rockchopping, thin tip for some detailed work on strawberries, all surfaces kind of leading into each other. The knife felt right to use, I can't really describe it more but to say you gotta try it to like it.
Amazing design by @Skye Eilers Knives on these. Its been a while for me where I got to just turn off the KKF marketing / collecting for a week and just really enjoy using the crap out of a well made knife. Kind of thinking I should just do that permanently, cooking is way more fun than collecting. I look forward to my customs
I've only stropped these on green stuff and it was wicked fine.
I have done 2 or 3 pass arounds here with the purpose of giving good feedback to the maker. I have to thank you guys for all taking the time to do that. This has been a great group.
I feel like every other passaround just kind of fizzles out and I wonder what happened to the knives. This one has remained active and responsive the whole way through. Butt pats all around.
Yeah definitely, thank you all! It's been incredibly helpful to me, both with getting my name out there and with providing great food for thought for future pieces. I truly appreciate it 
Thank you Matt especially for organizing it and entrusting your knives to everyone, you're a stand-up guy
Thank you Matt especially for organizing it and entrusting your knives to everyone, you're a stand-up guy
How are they going @fortheloveofmoar?
I have them back safely at home
