Busse Kitchen Knives?

E

Edw00d

Joined
Jan 21, 2008
Messages
412
Has a chef's or santoku style knife ever been offered by Busse? I saw pics of that sweet, sweet Busse fillet knife.

I've taken a fondness to young Thai Coconuts, and I recently bent the corner of the heel of my Wustof Santoku knife chopping into too thick area on a coconut. Tried straightening it out, but it's really borked. If it wasn't so messy, I'd just use my FSH to cut open these Coconuts. But it needs a little more finesse, haha.

Plus my wife is brutal on knives, despite my pleadings, she still uses knives on plates when cutting, rather than taking out a cutting board. I have to hone and sharpen them sooooo often. She's broken the tips off of every single paring knife. Sigh.

I'm thinking INFI could be the answer (much cheaper than a new wife, right? INFI! Amazing steel! Saves marriages! )

I keep my fine slicers high and away from being used on plates, but general use knives suffer greatly. Would love to have an INFI Santoku type knife and an INFI Paring knife. Granted they'd likely need to be thINFI to be good slicers too.

-Ed
 
Would be awesome if a chef's or santoku style knife was released in INFI.. personally, I use knives the most in the kitchen.
and it is kinda awkward trying to use the BJLE to cut veggies or meat, no matter how pretty that knife is.. :)
 
yep....

The NICK was available in thin and xxxl thick, this is the thick one along with a convexed Mean Street and a Satin Jack

kitchenknives.jpg
 
redbeardrob said:
Wow! :eek: Those are awesome! :thumbup:
Click to expand...

Those are ones you have to handle to really believe them. The Thin Nick is so ultra light and I think the thinnest Busse I own and I think might be chisel Ground. The XXXL Nick, well that's more like a Busse. Both are Beautiful!
 
Ummmm... There IS (or will be) another one! ;) ...Not out of INFI however.

Jerry Busse said:
While cleaning out an old desk, Amy-0 came across a Chef's knife pattern that I made back in the late 80's. . . . (The blade pattern is marked Feb. 19, 1987) I designed it with feedback from a couple of professional chefs.

I designed it to allow for full rocking motion along the cutting edge without banging your knuckles. It was also made wider at the tip for fine chopping. Some of the originals had grooves or fullers just under the spine for gripping along the entire top of the blade. . .

I never made them out of INFI because I didn't have stock that was wide enough. . . .

I promised to make one for Amy-0 because she offered to make me a cheesecake!!!!! . . . It will be made out of ATS-34 since I still don't have the right width stock in INFI.. . . .

Jerry :D

AMY-0Kitchen2.jpg


AMY-0Kitchen.jpg


AMY-0Kitchenonboard.jpg
Click to expand...

http://www.bladeforums.com/forums/showthread.php/517634-Amy-0-Finds-Vintage-Busse-Chef-Knife-Pattern.-.-.

Still waiting to see pix of it finished! :D
 
Jaxx - given the stock they used for the Kuhk's, I bet they could make it now outta INFI. ;)

I'll still take my $25 Forschner. My wife is stubborn and not gentle in the kitchen.
 
It gives me a chuckle to see those signature Busse holes in the tang and bolster of the santoku as they are in the tang, guard, and talon of other Busses.
 
This is a perfect O2W candidate! :eek: :thumbup:
 
I'm also interested in more kitchen offerings from Busse. I do a ton of cutting in the kitchen. Related question: Are G10 Busse's dishwasher safe?
 
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