Calling all chefs! Or really any one who likes to cook!

That is an impressive line up of knives Kris! Mine little name looks out of place among such great knives! I can tell your serious about your knives and I look forward to hearing your review!
 
Great review indeed. Can't wait to see what Kris thinks.

I do a pretty high volume of melons and various fruits / veggies but I'm also more accustomed to Japanese knives.
 
Lets get this started! First impressions are a great looking and comfortable handle(materials well suited for the kitchen), nice blade profile that works well, spine and choil edges need softened, and the choil needs a deeper relief for the finger as stated before. It has a nice thin grind and the last edge put on is very comparable to the edges on my knives(I finish on a 4k Shapton and strop on CBN paste on bridle leather). Tonight I am making marinated and grilled flank steak with a chimichurri sauce and grilled asparagus. Morning will bring waffles with veg. and sausage omelets while preparing a crock pot for chicken and sausage stew with white beans. Lots to cut up.

I begin getting the marinade ready for the flank steak and I will be back later for the chimichurri and asparagus

Old timers taught to remove the bitter inside of garlic
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nice thin slices
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minces nicely
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has nice tip control scoring the meat
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Alright, back to it. A few comments after using the knife a little more, the handle material really needs to brought forward more and a little shaping of the handle would help immensely, a slight taper in the tang would not hurt either, but it is really a joy to use and the grind and heat treat seem to be spot on, just a light strop back to sharp.

a light chop for the processor
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glides right through carrots
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more garlic
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delicious!
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cut right through the hearty stems, just needs some sea salt, olive oil and tellicherry black pepper
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more...
 
enjoying a beer while grilling
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a 5 minute rest
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glides right through, against the grain and on the bias
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dinner is served
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back tomorrow with two more meals, lots of veggies, have a great evening
 
Nice!!! What time is dinner,, I'll bring beer :D
Can't wait for more pics,,, nice to see how it did on meat,, although I suspected it would with ease
 
Great review Kris! The pictures are excellent and the food looks amazing!

With you and Rick having the same consensus about the handle, I think I will def incorporate those changes from now on. Thanks for the input so far!

Also, that bottle opener is really neat and the lanyard goes good with the g10 liners on the knife...... :)
 
Thanks for the comments. Let's finish this up,

Some vegetables for breakfast, the knife has been a joy to use

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getting the crock pot ready
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removes the tough center of fennel with ease
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nice thin slices of fennel
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minces onion with ease
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more garlic, we go through a lot around here
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With a few modifications, I would love to have a knife like this in my arsenal. Thanks for letting me be a part of it. I will sharpen it tomorrow night and get in the mail on Tuesday, with a light coat of mineral oil and I will see if I have an extra zippered pouch to make it safer in the mail.

Best regards,

Kris
 
Excellent Review Kris! Thank you for taking the time to try out the knife and provide your feedback.

Those chef's knives from now on will have the modifications you and Rick talked about. I'm hoping that the changes will take it from just a good knife to a Great knife! That is my number one priority. To make the best possible knives I can and also to get those knives into as many hands as possible, so that maybe I can make someones life/job/hobby more fun, easier, and enjoyable.

-Adam
 
Scheduled to arrive tomorrow (thursday). If so I'll be able to use it at work Friday. Can't wait to slip it in to my knife bag.
 
Just remembered, I have a mini vacation from work starting today! I won't be back in the kitchen until Tuesday of next week...BUT in the meantime I'll see what I can rustle up at home.

Edit: got it!
Initial impression... it's a no frills/all business knife meant for serious kitchen duty. I like the blade dimensions a lot.
I have XL hands, and the handle MAY be a bit short for my preference even though i tend to choke up on the blade. The balance feels spot on for me upon first hold.
We'll see how it feels once I get in rhythm.
 
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That is a sweet looking set of knives Brian! I always tell people that in my opinion (although I'm not a chef) I find that a good 8" chef's knife and a good paring knife will cover just about anything you need to do in the kitchen.

-Adam
 
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