A khukri for the kitchen.

A

Aka Zero

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Jan 19, 2010
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Was thinking about getting a dedicated khukri for the kitchen. Something in the 12-14" range. For general slicing and chopping tasks.

What models would have enough belly on the blade to be useful. My 18" WWII would be a bit hard to use for precision work. And my 9" bilton seems like it doesn't have enough usable blade to get big cooking jobs done.

Both are great in their roles, but I think there would be something that filled the kitchen role better.

If not, I may have to draw something up. Been wanting my own design from HI. :D
 
The best IMHO would be the Munk Chunk Cleaver. Check the Himalayan Imports Picture Thread and you will see the cleaver. Or an AK Bowie would be very nice in the kitchen.
 
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The chunk cleaver would be nice....if you worked at a rib house and needed to split bone all day:D I had one and ended up gifting it away. It was far too chunky for my needs.

Now, a similar design in a 1/4"-3/8" spine instead of 1/2" would give you a very well balanced slicer/chopper. Sort of like a Himalayan Santoku:D

Back when I was living alone, I often used my 12" Pen Knife for kitchen work. It was super light, plenty of belly, and when i pinched it at the top of the spine above said belly, you could really chop and dice. Sort of like an Ulu with more grip angles:):thumbup:
 
HI Kuks have thick blades, which (in my experience anyway) limits their utility for food prep. I do, however, keep a Bilton in my kitchen, and use it regularly for the specific task of cutting butternut squash in half, a role in which it excels. Just lay the angled edge down on the squash and lightly smack the spine of the blade with the palm of your other hand. Easiest and safest way I know to get through that tough outer skin.
 
I saw (on a rival maker's website; Kali forgive me) a khukuri that was supposed to be common in butcher shops in the east of Nepal: I think it had a "pachthar" style blade.

In any case, I think starting with a light, slicey-type kukri, like a Sirupati, might have some merit. Either that, or see if the Bonecutter lives up to its name.

I'm still learning to use my M43, in the meantime. While it doesn't do any one task as well as dedicated kitchen knives, it's surprising how much it WILL do: I've cut up okra, corn on the cop, and even some carrots, used it almost like an Ulu knife for concave-bowl chopping, and it makes a swell garlic hammer!
 
The thick blade is not really an issue, I have some paper thin kitchen knives if I need them. Kiwi (these seem to be like .5 mm thick) and Rada knives are cheap and crazy sharp, but a lot of the time I wish I had something a bit beefier.

Going to find some paper and see if I can draw up what I think would be ideal, and get some opinions.
 
That's best, draw up what you want and have them make it.

They seem to be a bit low on revenue lately, too, so I'm sure they'd appreciate some work.
 
In that size range a BDC would probably serve you really well. They come up on the DOTD once in a while.
 
The two I find myself using in the kitchen with some effectiveness are my 16.5" WWII and my 14"(?) Katunje My Special. The Katunje especially is nice for the kitchen with not too much belly and a thinner blade than most HI khuks. Unfortunately, they don't come up too often.:(
 
I would want as thin a blade as possible for clean slices, so probably a Chainpuri, and ask Yangdu to ask them to make it extra thin, around 3/16" to 1/4" thick at the spine, at the belly.
 
I've got an order in for a 12" Chainpuri as thin and light in weight as possible just for the kitchen. It hasn't come in yet but when it does I'd be glad to give you my impressions. Mind you, I'm not exactly skilled in slicing and dicing. I can do what needs done given enough time. I just thought that style in that size was something I wanted in my kitchen.
 
I got a drawing of something somewhere between a chef/santoku and a khukri.

will get it scanned later. have to go to work now.
 
Here's my fav HI for the kitchen.... the HI Cleaver. I also use the R-10.... its great for separating spare ribs cuz its a convex push-cutter. Sometimes the thinner blade kitchen knives will hang up on the gristle & bone nubs at the bottom of the cut. The R-10 blade doesn't even slow down - cuts right through gristle & bone. Be careful!


riacleaver.jpg
 
For me personally I really like using my 12" Pen knife:), also as Warty mentioned the Gool works really well, and the R-10 is great for cooking chow while camping.
However, my Holly has been using her 12" AK by Bura to cook all aspects of many meals over the years. In our kitchen and while in the woods. That's chopping veggies and prepping meats. She's downright dangerous with that baby:), and her 12" Chit is a close second.

Hope this helps. I 'spose the main point is that whatever you choose, with practice you will have a great time using it to cook with.

Have fun and be safe,
Mark
 
1and2.jpg

These are not to scale or anything.

Scans of a couple drawings I liked the best. Problem is I keep wanting to design an all out chopper, so was hard to keep focused on the kitchen task.

Main change I would make for adapting to kitchen use is a more chef like handle. So you can get closer to the work surface, and choke up some on the blade so you can get detail work done.
Chiruwa style handles would help it fit into kitchen style better, and maybe would upgrade scales to something more water resistant (micarta, g-10)
Starting out with hron (maybe wood), no bolster, like on the cleaver would look pretty cool.

#1 is kind of santoku style mixed with a khukris curves. 7-9" blade Would be good for rocking through veggies, and the belly of the blade would be good for slicing meats. The oval shape indicates a fuller. Around a pound or less for weight would make it good for a lot of kitchen tasks, as well as a good camp tool.

#2 Is more of a cleaver replacement. 8+ inch blade, traditional kukri thickness, but a lot of curve on the belly to help it slice well too.

Tell me what you think, Outline areas that might be improved.
 
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