Soon to be my meat chopper

[mainaman]

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

 

[sudsy9977]

Lookin good boss. Who is making it? ryan

 

[mainaman]

Lookin good boss. Who is making it? ryan

that will be revealed when the time is right I can only say it is made in Japan.

 

[Dave Martell]

Japan?!?!? I don't believe it! vg:

 

[RRLOVER]

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

 

[Dave Martell]

Yeah we need to get a rule for this.

 

[Audi's or knives]

That looks pretty wicked, like something you would see in a slasher movie

 

[heirkb]

Wow! That looks pretty awesome

 

[Chef Niloc]

Kind of reminds me of this very very old Beatty I have.

 

[Jim]

I better dig out my tease quote...

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


:biggrin:

 

[mainaman]

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]

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]

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]

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

 

[mainaman]

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]

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]

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.

 

[Dave Martell]

I dig the meat monster.

 

[stereo.pete]

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

 

[zitangy]

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]

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

 

[bprescot]

I dig the meat monster.

Wow. That quote might haunt you for a while...

 

[Customfan]

:viking:Nice! That design looks promising!

 

[mainaman]

:viking:Nice! That design looks promising!

works very well too