- Joined
- Feb 4, 1999
- Messages
- 5,786
Here's the deal: for a long time I've used almost nothing in the kitchen other than a Spyderco Santoku. Nice knife, but I want a real chef's knife. Any of you guys interested in a trade? As a part-timer I can obviously deal with just a heat-treated blade and slap my own scales on the puppy, do some of the finish work, etc. I have some production knives or could trade a custom for it. I don't know, just a thought! Thanks in advance! On a side note, if you could care less about hooking me up with a good kitchen knife, can you recommend a production knife for me to look at? BTW, I'm looking for probably an 8-10" blade, closer to 10", I think.