A couple from Jason Knight

Danbo

Danbo

Joined
Nov 28, 1999
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One I got to bring home; the other went elsewhere.

Sadly, this is the one that got away. :( Ivory handle, 1084 steel, wickedly visible temper line. Ooh, somebody is going to be a happy camper.
 
This one went home with Danbo. :)

Forged L6 blade(look at that Hamon!), with Japanese wrapped handle over abalone inlays. This blade is ground thin like a kitchen knife, and that's just what I plan to do with it. Blade length, probably 9" or so.
 
Send it to me, and I will take a few nice pics of it. Of course, I might not send the knife back until next year, but what the heck. :)
 
OK Jason, that one looks close enough to 10 inches to me...when's my chef knife going to be ready? :) :D

-Michael
 
The one you went home with is nice, the one that got away is nicer. That is just my opinion of course. The fact that Bowies are my favorite knives just might have something to do with my preference.
 
I'm with Keith - though I DO like them both. That broad-bladed bowie seems to be something of a departure for Jason - most of his knives that I have seen have been of the more slender-bladed variety. The one that got away is very nice indeed.

Cheers,

Roger
 
Kitchen knife? I think it would make an excellent all-around camp knife. The problem is, as soon as you put the thing in your hand it seems to take over and make you just want to chop everything in sight!

Be careful with that thing! :eek:
 
Keith, I agree that the one that got away is nicer. It was also more than twice the price. I actually figured out a way to pick the ivory bowie up later in the show, but it was already sold to the Connelley brothers.
 
I gotta say I like your knife better Danbo. Something about that bowie just seems out of purportion(I don't think I spelled that right) to me. I love the handle on yours.
Kyle Fuglesten
 
Always after inspiration for my own work. I personally like the broad bladed bowie affair. The degree of drop from handle line to blade edge has a lot of practical implications, not the least of which is hand clearance when chopping / cutting. The kitchen knife style is one which intrigues me +++.

Jason Knight first caught my eye when I saw a small 1/4page thing about him in ?? Blade mag - saying "First forged blade... wood from his backyard..." or something to that effect. I kind of thought that he'd be one to watch carefully. Guess I wasn't wrong. Whenever I see his work now, I am sort of thinking of Bailey Bradshaw and Murray Carter too.

Chefget seems to use his custom knives in the kitchen. "DON'T MESS WITH THAT CHEF..." Michael / Chefget, would love to see what the results are after your adventures with those customs in the food prep area. :D Cheers. Jason.
 
Here it is after a month or so use...still cuts great, recovers easily, hasn't rolled an edge...

cutter_used.jpg


and here is a simple result:

Rosette of Salmon and Scallop with Morels, Risotto and sauce Vin Blanc

salmon_scallop rose with morels.jpg


I'm serious about that chef's knife Jason, just say when! :)

-Michael
 
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