52100 Chef Knife

Shaw Blades · Oct 23, 2013

Hello all,

Here is a 52100 Chef's Knife with an OD Green canvas micarta handle. The blade was shaped from 3/32 thick stock. Blade is about 7.5 inches long.

All commentary is welcome.

Thanks for looking.

tobinsmith · Oct 23, 2013

Looks good, Mitchell, I really like the belly on it.

i4Marc · Oct 23, 2013

Nice shape. I like the sway back.

butcher_block · Oct 23, 2013

nice and lot of belly to keep the french taught chef happy

Shaw Blades · Oct 24, 2013

Appreciate the comments everyone. This knife taught me a lot.

Don Nguyen · Oct 24, 2013

That looks really great! The lines flow so well and everything comes together fantastically.

Rhinoknives1 · Oct 24, 2013

I like the flow,
A nice looking Santoku with a french belly. The one thing that comes to mine is to check the very rear of the handle to see if someone with large hands would have knuckle contact when working in the middle of a large cutting board?

Laurence

Shaw Blades · Oct 24, 2013

Thanks Don.

Laurence,
Thanks for the suggestions. My first kitchen knife had knuckle contact issues but this one does not.

zlatko · Oct 24, 2013

A great night with great precision made.

P.S.I apologize for the bad English, I use translator.
Greetings from Serbia

A.castro · Oct 24, 2013

A beautiful knife, sure cuts like a scalpel
A greeting

Camber · Oct 24, 2013

I like it. Everything seem to go together well.

sparrow75 · Oct 24, 2013

Very nice shape to it :thumbup:

Don Hanson III · Oct 24, 2013

Really nice looking knife!

Shaw Blades · Oct 25, 2013

Thanks for the comments.

folder geek · Oct 25, 2013

I definitely would have to agree with everyone else on this great looking knife. Its looks like a hybrid between a Santoku and traditional French chefs knife. Hows it feel to pinch the knife? I have definitely held some knives that are uncomfortable to pinch. I also really like the looks of the handle and it flows very nicely with the blade. Well done:thumbup: Cheers

Shaw Blades · Oct 25, 2013

Pinch is really good. I tapered the scales pretty heavily at the top for the pinch grip. When I prep I'm pretty much always using that grip so I shaped the scales with that in mind.

Thanks for the comment.