Custom nakiri & deba.

[karlo ban]

Hi guys!

My two latest custom creations. 6.5 inch san mai nakiri hybrid and 5 inch ni mai kiritsuke deba. I’m not sure if name “kiritsuke deba” makes any sense so feel free to correct me if I’m wrong.















Best part in making custom kitchen knives for professional chefs is free food. This time it was in Zagreb in a mile long street with nothing else than restaurants, pubs and sweet little cafes. Asian fusion on Monday evening.









Thanks for watching, comments are welcome… the food was great and I apologise for bad pictures

 

[timos-]

sweet knives and looks like a fun time!

 

[Fritz MacKrieg]

Hi Karlo,

These look great! That knife you called a kiritsuke-deba is actually closer to a honesuki or garasuki. Basically a deba for poultry

 

[Hesparus]

Great knives! As Fritz pointed out, the deba looks more like a honesuki, and the nakiri looks more like a chukabocho. But they are awesome no matter what you call them. "A rose by any name" and all that.

Chris

 

[karlo ban]

Thank you for the comments.

I did my research, this is closest to garasuki, thank you for your input! What troubled me was spine thickness, mine has double than honetsuki and I confess didn’t even know about garasukis… shame on me

 

[scott.livesey]

Thank you for the comments.

I did my research, this is closest to garasuki, thank you for your input! What troubled me was spine thickness, mine has double than honetsuki and I confess didn’t even know about garasukis… shame on me

the link is to Zknives Japanese style page, pictures and drawings of all the different styles http://www.zknives.com/knives/kitchen/misc/usetype/all/index.shtml
scott

 

[karlo ban]

Thank you. Very informative.