First impressions of a Hatori brothers sashimi style knife! :)

M

maddog2020

Joined
May 25, 1999
Messages
973
Hi Sal,

This is the first knife I have received from Spyderco to test out. It was one of Sal's favorites, and I know WHY now!

OAL is 14.5", flat ground AUS-8W: 9" blade (1.375" depth, ~3/32" thick), 5" semi oval/triangular handle. Very light weight - my first impression was that it reminded me of a carving knife.

This knife SLICES, SLICES and SLICES some MORE....effortless slicing of everything I place in front if it.
smile.gif
I wish I had it for Thanksgiving - I would have been able to cut some super thin turkey breast! I didn't have to touch up the blade at all (~ 2weeks of use).

I can say that this is the nicest slicing kitchen style knife I have ever used, Sal!
smile.gif
You want to scare me an give me an idea of what one of these costs>? This knife is a WINNER!
smile.gif


The only thing I can think of improving is to have the handle is ambidexterous - I was able to use it LEFTY very comfortably. Pin the handle down (never budged on me).

I haven't forgotten! I will sent the sashimi style knive back this week (USPS Priority Insured). BTW You want to sell me this knife, Sal! <VBG>
smile.gif


Ray 'md2020'
 
James,

Handle material is some kind of bare hardwood (reminds me of a fruit wood like pear....not sure what kind it is), the tang is kind of pressed/pushed into the handle with a metal sleeve around it. Sal said "Typical of Japanese knives the handle is not really fastened to the tang. It is the humidity in Japan that keeps the handle on the knives plus the fast that that the sushi master is always tapping it."

Absolute JOY to use this knife.....VERY difficult to have to part with it.
frown.gif
It is the equivalent of tasting some awesome food, but not being able buy it and take it home to eat....LOL.
smile.gif
I'm honored to be able to test these for Spyderco - I hope Sal makes some knives like this one for sale to the masses! I feel like a kid in a candy store!
smile.gif


Ray 'md2020'

[This message has been edited by maddog2020 (edited 12 December 1999).]
 
The wood for the handle is probably Ho wood, which is a type of (relative of?) Magnolia. I'm not sure without seeing it.
Paul
 
Thanx Ray. Pics would be fine if you have the capability convenient. Sorry, won't sell that one, but should we make a run, you'll have your chance.

Regarding cost. Don't know at this time. I don't discuss cost unless I've tested and am interested. I would guess that normal distributions channels would put it at about $100 MRSP. Not a common steel, AUS-8W.

sal
 
I remember reading somewhere that in Japanese traditional cutlery one of things that distinguishes a large knife from a small "sword" (restricted!) is the pin that holds the blade into the handle of a sword. Without that pin, the blade can slide out of the handle under hard use. You wouldn't take a hard swing at an enemy samurai with a sashimi knife.

I believe A.G. Russell's new line of kitchen knives uses 8W steel. Nice knives, but I'd like to see a better seal between the steel and the handle slabs.


------------------
- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
Sal,

I mailed out the Hatori today via USPS Priority Insured - should be there in 3 days.
Please let me know when it arrives. You can't miss it: bright green 3" diamter tube w/ your name on it.
smile.gif


MAN the LINES were LONG at the USPO this am!!

Ready for the next super slicer!
smile.gif
We are dying to see one of the Chris Reeve kitchen knives (hint, hint....LOL).

Ray 'md2020'
 
Sal,

Is this manufacturer, "Hatori brothers", the same manfufacturers of the Hattori knives that Tim at Laganet distributes? I reviewed one of those knives that I got from James Mattis, but it was a much higher-priced knife with steel of San Mai -- damascus on the outside, VG-10 on the inside. It was too highly priced for me to fill up an entire set though. Anyway, if this is the same manufacturer, one thing for sure, they understand good edge geometry!

Joe
 
Ray - MDS is a stainless steel with the same alloys & quantities as MBS-26, except it has .8 carbon instead of the .9 - .9.5 that MBS-26 has. Should get very sharp. Should be better than MBS-26 on corrosion resistance.

sal
 
Joe - there are 3 Hattori brothers. Each with their own independent cutlery company. They are all excellent makers.

sal
 
I remember reading somewhere that in Japanese traditional cutlery one of things that distinguishes a large knife from a small "sword" (restricted!) is the pin that holds the blade into the handle of a sword.
Click to expand...

The regulations from 1953 say that if the blade is longer than 6 in, it's got a hamon and a pinning hole in the tang, then it's a sword. (Swordmakers may only make two long or two short ones per month and they all have to be registered.) I haven't found out if the 1588 sword ban for some classes of the population had a similar clause.

------------------
Urban Fredriksson
www.canit.se/%7Egriffon/

"Smooth and serrated blades cut in two entirely different fashions."
- The Teeth of the Tyrannosaurs, Scientific American, Sep 1999


 
Cool information Griffon! It makes me glad I live here in the USA. We have lots of rules and laws, BUT we do have a lot more freedom than people from other countries.
smile.gif


Sorry for not spelling Hattori correctly. Three brothers that have their own knife companies?! Wow...that is wicked cool. Imagine the comversations they must have at family functions.
smile.gif



Ray 'md2020'

 
You must log in or register to reply here.
Back
Top