Got my Tichbourne Santoku

C

CRUZMISL

Joined
Sep 24, 2003
Messages
18
I had ordered a Santoku from George. The reason I chose this knife was because one I didn't have a santoku and two because I didn't have a Tichbourne. The knife was delivered exactly when stated, was packaged beautifuly and had a nice note along with it as well. I pulled the box apart and holy smoke! It looks much scarier (is that even a word??) than the pictures. It has considerable heft for chopping and is finished wonderfully. I only had a chance to use it once so I'll post further on my experience but so far I'm pleased.

I plan to order a few more knives but I'm curious how much of a bevel the 440 can take? For the chopping knives 17 degrees is durbale but I'm wondering if for a paring knife or a slicer the 440 could hold a 10/12 or a 15/18. Since I Wouldn't be chopping bones the edge doesn't have to be quite as durable. Any thoughts on this?

If you're considering a knife I would seriously look into a Tichbourne. Excellent knife and what's more important is fabulous people to deal with that deliver what they say.

Joe
 
Now here's a review I'd like to see! Let us know how it performs once you've used it a while. I'm thinking about George's 3" paring knife 'cause I already have enough longer kitchen knives.
 
How about a link to his website, if he has one, so we can all see what you're talking about? :) It sounds like he makes custom kitchen knives?
 
A santoku is a japanese knife designed for chopping veggies etc. If I recall the original santoku was designed by Murray Carter. George's website is

www.tichbourneknives.com

Here's a few pics I took..


tich.gif

tich1.gif
 
It's hard to say enough good things about George and Carol. I can recommend George's knives, and the santoku design.
 
My Spyderco Santoku chipped the edge just a little when chopping heads off of semi frozen trout. Sent it in & it' good as new now, but lesson learned. Mine's beveled at 40 degrees included and the blade steel is MBS-26. As long as you will never chop with the knife you should be good to go. Sounds like quite the knife.
 
That's a hefty looking knife. :) How does it feel in the hand? The handle looks really thick. Does this knife get tiring if you use it a lot? The 440C should take a nice edge and hold it fairly well.
 
Thanks CRUZMISL and nice (kitchen) knife. I have one of his bowies and I can definitely say that it is well made.

I've bought knives from quite a few different makers and the Tichbournes are one of, if not the best when it comes to customer satisfaction.
 
I haven't really used the knife enough to give a fair analysis but your observation is correct. The handle is large but I hold the knife by pinching with my forefinger and thumb if that makes sense so I don't really use the handle too much. It feels good so far but only time will tell. What you can't see in the photo is that all the dges are rounded over to reduce fatigue and callouses:)

Joe
 
Thanks for all the good words about the knife.

The 17 degree bevel works well on almost everything that I make for the kitchen. The thickness of the blade above the blade has more to do with the cutting than the actual edge in my experience, if the blade thickens out too quickly behind the edge there is a tendancy to wedge the blade in harder vegetables like carrots so when I make the blade I try to get as much flat grind as possible to reduce this tendancy.

The large handles are preferred by professionals who have to work with knives for long periods because they do not have to squeeze tightly to control the blade. One of the most common complaints that professonal chefs had when I talked to them was the fact that the handles of thier knives were too small so I went larger.

The 440C holds an edge well, I offer free sharpening and usually see most of the knives back once a year for their annual tune-up. Occasionally I will see knives that have been in the field for two or more years with out being sharpened. There are better edge holding steels out there but when a cost/benefit analysis is done it is hard to beat 440C if it is cryo treated.
 
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