Click to view our Accessibility Statement or contact us with accessibility-related questions
Kavik
5531
Feb 13, 2018
So very interested in this, even though I really don't need another chef knife lol Was actually pleasantly surprised when I got to the part about the price!
But, I love the shape of the handle, and the fact that it encourages pinch grips and isn't geared towards the masses who want "ergonomic" handles (with full on air quotes because even though it feels nice in your hand that way, using with that sort of a handle grip isn't really ergonomic in the way your blade, hand, wrist, and arm work)
Haven't had a chance to play with these types of steel yet, but at this price I'll give it a try :)
Saw the thickest spine thickness listed, but what about a some measurement near the tip to describe the distal taper? And blade thickness a mm or so behind the edge? Or at least a straight on choil shot? Lastly, also wondering if actual pictures of the production piece will be replacing the preliminary design pics once the drop goes live?
P.S. The response I often see to the "what should I get" question is - a good chef knife (as big as your cutting board can accommodate, spend most of your budget here), a decent petty knife for smaller tasks, and a good bread knife for the harder stuff (crusty bread, melon rinds, hard squash, etc) If this knife turns out to be a hit it'd be great to be able to get a matching petty knife to go with it next!
JonasHeineman
5987
Feb 13, 2018
KavikAnother good question!
The blade stays pretty thick along the spine until it gets close to the tip (photo below). Forgive the standard-metric crossover here, but I think it's the best way to give meaningful measurements along the spine:
0" @ 2.3mm // 1" @ 2.2mm // 2" @ 2.1mm // 3" @ 2.05mm // 4" @ 2.0mm // 5" @ 1.85mm // 6" @ 1.75mm // 7" @ 1.45mm
search
Regarding other knives: you're spot-on here, a paring knife and scalloped slicer are the perfect companions to any 8" chef's knife to round out a basic set. If everyone loves this and more members are asking for them, I can certainly see one or both of those as follow-ups to make a Vital Knife Set.
Kavik
5531
Feb 13, 2018
JonasHeinemanThanks 👍
Axeguy
1372
Feb 14, 2018
JonasHeinemanAnd a santoku...?
Kavik
5531
Feb 14, 2018
AxeguyIsn't that a bit redundant in addition to a gyuto/chef? I always think of that as a personal preference of a choice between the two, you would get both in the same "set"?
Axeguy
1372
Feb 14, 2018
KavikYes. Same ’set’. I’m not the only one using my kitchen. I like the Santoku. (I just don’t use the tip area of the chef.)
Kavik
5531
Feb 14, 2018
AxeguyAhhhhh. I've been living alone too long lol I forget what it's like having more than one cook in the kitchen with different tastes
Axeguy
1372
Feb 14, 2018
KavikIf being alone isn’t ideal for you, I am sorry. You have a distinct and intelligent voice in the forum and I enjoy reading your posts. I lost my wife about eight years back and am ‘alone’ in that sense. But I have two teenage sons in the kitchen. (Yes, I hide some of my better knives!) Funny, though, that the chef preference was hers and I just keep set up the way it was. Still, good for my boys to experience different knives and their place in a kitchen: gives them confidence (and my eldest has discovered that women like a man with kitchen and baking skils, lol)! Thank you, Brother.
JonasHeineman
5987
Feb 14, 2018
AxeguyHA! That's fair. Before I had enough knives to warrant a whole magnetic board, I had that. My gf doesn't like using the carbon steel Ohishi knives or the 10" slicer, so she uses it a lot and it gets to keep it's place on the board. Once I get a proper nakiri, we might have a different situation.
Axeguy
1372
Feb 14, 2018
JonasHeinemanThat’ll work! Nice and thin hōchō (-bōchō), that; and tapered edge from both sides ryōba style is easier to wield than the single-sided kataba style usuba that always makes me feel unskilled in the kitchen...😥
Kavik
5531
Feb 14, 2018
AxeguyOh, it's nothing like that man, but thanks for your concern and the compliments. I'm sure at some point there will be someone to share the cooking with again, but it's just not a priority at the moment. Things happen when they're supposed to :)
Sorry for your loss, I know it's been a while, but still that's a life changer for sure. Glad to hear your boys are into this though! Mine is turning 15, and lives with his mom, but I'm working towards getting him to understand the importance of quality tools and building skills with them in the times that he's with me (whether those tools be knives in he kitchen or tools in the wood shop/garage). If impressing the ladies is what provides that motivation, nothing wrong with that! ;)
Axeguy
1372
Feb 14, 2018
KavikThank you. Well-spoken and so true. Fifteen is such a great age for boys, though. I can remember pouring a lot of attention and experiences into both of mine at that age. Once they start to drive or have a girlfriend or job or both, they may not be asking you as many questions. We are both single parents and realize the importance of modelling behaviors and teaching and exposing them to a world that is changeing far more quickly than it did for us. Basic skills and the ability to reason and make informed decisions are just the minimum, really. Working together with your hands to help them understand and develop an appreciation for how things work and also making and building useful things not only helps them but helps us strengthen our relationship for the Future and even gives them richly rewarding pasttimes. In all these things, I wish you success for this is almost a full-time job on a part-time schedule! Fifteen can be such a wonderful time for both of you. Enjoy!
Trending Posts in More Community Picks