Here's A Preliminary Drawing Of An Upcoming 8" Chef Knife.

[Laurarium]

I think the blade can go closer to the handle but the grind height is fine as is.

 

[Volk]

Will have to get one...

 

[Laurarium]

Very interesting design,must buy for me

 

[ScoMa]

If there’s a naming contest, I’d call it the Gormandizer.

 

[Laurarium]

wonder how this new res-c will look and feel.

 

[Nismo17]

A non-res-c kitchen knife would be great

 

[The Knife Life]

wonder how this new res-c will look and feel.

I think Jerry meant it's a new shape/design, not a new material, hence it still being called the standard "Resiprene C". At least that's how I read it given that's it not a shape used in any other Res-C models thus far.

 

[Laurarium]

I think Jerry meant it's a new shape/design, not a new material, hence it still being called the standard "Resiprene C". At least that's how I read it given that's it not a shape used in any other Res-C models thus far.

By new res-c I meant new res-c handle design, not new material.
but anyways, thanks for your clarification.

 

[willmtn1]

A non-res-c kitchen knife would be great

A longer Galley Rat would be a nice addition to the kitchen.

 

[Garth Reckner]

Been doing a lot of cooking and grilling lately. This one cant get here fast enough for me.

Garth

 

[resinguy]

Been doing a lot of cooking and grilling lately. This one cant get here fast enough for me.

Garth

Buy an 8" Forschner with the molded handle. Best value chef knife out there.

 

[Jerry Busse]

Buy an 8" Forschner with the molded handle. Best value chef knife out there.

. . . or we could use the one we're making!

Let's Drink!

Jerry

.

 

[dogboye]

Buy an 8" Forschner with the molded handle. Best value chef knife out there.

You know, you're not the first one I've heard say this. Heck, it was even a favorite on some cooking show my wife watched(or watches). I got her one. It is a good design. But the steel was pretty soft and thin. She totally wrinkled the edge on something. Took me a bit of work to get that fixed.

Looking forward to this from Busse.

 

[RobStanley]

This will be a definite every day user for me. Can't wait!

 

[brenden23]

Do a Nakiri!

 

[carnifex knifeworks]

How hard are you going to run the AEB-L?

 

[scdub]

That’s one of the prettiest blade shapes you boys have ever drawn - I hope you keep the overall profile even if you do make it taller. This is a buy for me.

 

[Laurarium]

How hard are you going to run the AEB-L?

I guess it is going to be 59-61 or 60-62. They did these before.

 

[Cheesehead_Slasher]

Why not Infi? All HOG's love Infi Jerry Busse

 

[Laurarium]

Why not Infi? All HOG's love Infi Jerry Busse

I think aeb-l is more suitable on a kitchen knife, it can be harder and it’s stainless.
INFI is tougher than aeb-l, but aeb-l is also very tough and with busse HT, it is unlikely you need more toughness for a kitchen knife.