A Chief and a Sushi Knife

EScott

EScott

Joined
Jan 1, 2010
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Scott finished two knives this week. A Chief that was on order through a dealer and a custom sushi knife for a local chef. See what you think.

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The Chief
Steel: W2 with hamon
Overall Length: 13 5/8 inches
Blade Length: 8 3/4 inches
Handle: Desert Ironwood with 416 stainless guard

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Custom Sushi Knife
Steel: O1
Overall Length: 13 5/8 inches
Blade Length: 8 3/4 inches
Handle: Desert ironwood with mokume ferrule, horn, and black Micarta spacers

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Thanks for looking.

Lydia McGhee
(the wife)
 

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I saw the Chief once at a dealer's site (Robertson) and it was my first introduction to E.Scott as a knife maker.

The knife still remains one of my favorites. :)

But the Sushi knife is just STUNNING, too bad I'm not a chef worthy of such a fine knife....

Btw, it looks like the edge is convex on one side, and flat on the other, is that so? (some special japanese chef knife grind?)



Geir
 
Geir,

Geir:

Yes, it is a single bevel blade to the chef's specifications with my twist on it. Sushi knives are traditionally single bevel and often hollow ground on the flat side. This one was not hollowed out, but his next one will be. I spent an hour with him Friday as he used it to prep for the lunch crowd and he was very pleased with how it performed, as was I:)

Thanks for the kind comments. Your blades are in the works and we'll be talking more soon.

Scott
 
EScott said:
Yes, it is a single bevel blade to the chef's specifications with my twist on it. Sushi knives are traditionally single bevel and often hollow ground on the flat side. This one was not hollowed out, but his next one will be. I spent an hour with him Friday as he used it to prep for the lunch crowd and he was very pleased with how it performed, as was I:)

Scott
Click to expand...

What's the purpose of this special bevel and does that mean that a sushi knife is not 100% ambidextrous ?

I think it's very cool that you were there to watch the chef prep food with a knife you made :)

EScott said:
Geir,
Thanks for the kind comments. Your blades are in the works and we'll be talking more soon.
Scott
Click to expand...

Looking forward to it!! ;)
 
No, single bevel knives are not ambidextrous. The bevel is ground on the strong side - right for a right-handed person and vice versa.
 
They both look great.

Any disadvantages to choosing O1 for prepping Sushi?

Im asking BTW, not putting it down.
I would like a knife in that style for myself, but cant seem to make up my mind whether to go for carbon or stainless.

SS would be great for less maintenance, where as some other steels might easily sharpened but not be good for the taste of what ever is being prepared.

Any input would be appreciated.
 
Scott, how much would a similar gyuto knife in stainless cost (hollow on the left, single bevel on the right)? thanks....
 
BladeScout,

This Chef prefers carbon steel. All of his custom knives from Japan are carbon also. They develop a grey patina over time, but with just a little care they will look and perform fantastically for years. I watched him use it for an hour Friday while we discussed another project and it did not discolor anything from avocado to hamachi.
 
Thanks for swift reply.
I dont worry about patina - in fact, I prefer a knife to get a nice patina.
But some worry about certain kinds of steel giving off a taste to the food - of course depending on the both the type of steel and food, I suppose.
Personally, I prefer carbon over stainless steel for alround use.
 
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