Here's A Pic Of The "NICK" (Combat Carrot Cutter). . . .

[Jerry Busse]

This is for the INFI Hog who has everything.

"NICK" = Nuclear INFI Culinary Knife
Blade design by one of our favorite INFI Hogs, Nick "Grunts Of Pork".



SANTOKU Blade Style with slightly arced edge for "Rock and Chop" action.
7" blade
.090 Thick!!!!!!!!! (That's over 30% THINNER than 1/8" thick)
Black Paper Micarta handle.
Satin finished
Ultra thin edge
Scary Sharp!

NOT FOR SALE. . . . . (yet)

 

[Bravado]

Pretty cool GP!!

 

[Jerry Busse]

Bravado, Wait until you see the Kerambit Karrot Cutter!!!!

 

[Nic Ramirez]

Yowza!

Gotta love that cutting board too.

 

[Progunner]

Jerry and Nick,

Nice collaboration! That is the coolest thing I have seen in a long time. Hey Jerry, how about a spine shot comparing it to something like the AD or the OD?

Jerry we need to talk!

 

[Oku]

Now that hits me right where I live! A daily user....Me WANT!

 

[Progunner]

Screw Ginsu! I keep staring at this thing. It is mesmerizing. So did you slap one in a vise to see how much flex you could get out of her Jerry?

 

[Matteo Escobar]

Nice! Now that is cool!! Where do I sign up?

 

[Matteo Escobar]

I hope that this sweety doesn't go the way of the Megalodon.

 

[The Porcupine]

COOL!

 

[Ian Allomes]

Wow,
I’ve definitely got to have one of those.

 

[Josh Muller]

if these do go for limited sale, im getting that day off...

 

[tique]

Thats simply badass. I have to gets me one of those if they become available to us common folk.

 

[mark23]

I am going to reskill as a cook. That's it. I want to become a chef.

I wonder how many new hogettes will have to be introduced because they have a complete kit of NICKs ... so many females will show up on the forums, better start collecting recipes now ... I guess they want to have something to talk about ...

Where is that Beer Butt Chicken thread ...

Regards

Mark23

 

[viking313]

Man thats nicer than my Wustoff!!!!!!

 

[Eric Isaacson]

Very Cool, but couldn't you've done it in a Clip Point

:d

 

[cerberus]

Now all you need to do is make six more traditional kitchen styles, put them in a wooden block and I have my new kitchen knives!!!!


Which style are you coming out with next and will this be on the web site when it launches?



Cerberus

 

[Danbo]

I'm gonna get one of those, and have a kydex neck sheath made up for it!

(you Bastids think I'm kiddin, but I'm half serious)

 

[xwan]

I want one now!
Kitchen knife is arguably the most used knife. So why not having an INFI knife I can use very often every day.
SANTOKU blade is versatile enough and only a small paring knife is needed for most kitchen cutting. When chopping frozen meat, I guess everyone will bring out BM. So, no worry here.
One thing I'd like to know is the hardness of the NICK. Due to its light cutting duty, it may not be a bad idea to reach a higer Rc than heavy duty INFI blades. It's not uncommon to see some Japanese kitchen blades to have Rc62.

 

[nick681]

Finally a Busse knife that the wives will want you to bring out and chop stuff with every day.

"See honey I told you, these Busses are really handy aroud the house"



Nick
~Nuclear INFIdel and member of O.I.N.K.~
~Isn't this place a geographical oddity? TWO WEEKSfrom anywhere!~