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Soon to be my meat chopper

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mainaman

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Custom made by my design (still needs handle installed), will update when I have it with more pics.
Handle is 8mm thick
from edge to spine 100mm
tip to heel 160mm



 

RRLOVER

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Hey Dave, since it's your forum can't you make a rule about being a knife tease:lol2:
 

Jim

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I better dig out my tease quote...

"The only thing missing from this thread is a bass beat and a pole"


:biggrin:
 

mainaman

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The cleaver is ready and will be shipped soon.

750g, rosewood handle.
SK-4, KU finish, with private brand but made by Yoshikane.




I also ordered a custom spec Chinese slicer, also made by Yoshikane.
V2 kasumi, 385g , 220x110mm



 

Eamon Burke

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That's a mighty fine meat chopper! I really dig it's curves.

Might I ask, why do you prefer the removable rivets? Do you like to change handle scales seasonally or something?
 

mainaman

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That's a mighty fine meat chopper! I really dig it's curves.

Might I ask, why do you prefer the removable rivets? Do you like to change handle scales seasonally or something?
the choice was made by Yoshikane, they are locked in place.
 

Cadillac J

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Those are badass! Did you specify the exact amount of belly on the slicer?
 

mainaman

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No I left Yoshikane to decide on the belly, I have seen profiles of cleavers made by him and the belly looks fine to me.
What I specifically wanted was a pretty thin slicer and judging by the weight it is.
 

Cadillac J

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I was just curious because I personally didn't like the belly on my Suien and Kagayaki cleavers (spent lots of time trying to flatten the Kag), and was just wondering if you had a functional preference for a bit more curve.
 

mainaman

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I was just curious because I personally didn't like the belly on my Suien and Kagayaki cleavers (spent lots of time trying to flatten the Kag), and was just wondering if you had a functional preference for a bit more curve.
I never had a problem with my Suien, my Tadatsuna has less belly and it works fine too. I am definitely not a fan of flat edge on a cleaver though.
 

stereo.pete

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More and more I am becoming intrigued by Yoshikane's work.
 

zitangy

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Those are badass! Did you specify the exact amount of belly on the slicer?

I suppose sharpening it would call for some adjustments of technique since it is so " bellyful" as we would want to keep the curve...

I volunteer my services for free adn free of any claim of damages....
:lol2:
 

Mattias504

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That is sick. Dave, you should think about that design for your butcher set in the works.
 

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