- Joined
- Jun 17, 2004
- Messages
- 8,436
Well, I finally got my grimy little hands on one of these:
http://www.knifecenter.com/kc_new/store_detail.html?s=ksdm0500
(I hope that works). Note: I am not advocating for or against purchasing the knife at this particular site. This was just the first link with a picture that I could find. So moderators--if this is unacceptable, please just delete the link. Thanks.
It's a Kershaw/Kai kitchen knife designed by Ken Onion. It's VG-10 clad with 16 layers of SUS410, whatever that is. I have a couple of these damascus kitchen knives by Kershaw, but in the more traditional blade shapes. Couldn't resiti this one.
At first glance, I thought it had a goofy blade shape. Then I picked it up, and it was amazingly comfortable in the hand. Someone (wonder who
) thought very carefully about the ergonomics of this knife.
Well, it's a beautiful knife, comes with a nice wooden stand, but my wife doesn't want me to display knives. Anyway, it's in MY kitchen, it's gonna have to work for a living.
Went out and got a great big brisket. Cut it into 3 smaller ones. Played around a bit. Cut "with the grain". Cut against the grain.
Chopped a bunch of veggies (Joyce Chen bamboo cutting board).
Washed the knife. Dried the knife.
No noticable dulling of blade (and I'm somewhat particular about this).
Next day, bought a big piece of fatty tuna.
Played "how thin can you slice the sashimi?"
answer=almost, but not quite, as thin as with my best Kikuichi kitchen knife.
Upshot: love the knife.
http://www.knifecenter.com/kc_new/store_detail.html?s=ksdm0500
(I hope that works). Note: I am not advocating for or against purchasing the knife at this particular site. This was just the first link with a picture that I could find. So moderators--if this is unacceptable, please just delete the link. Thanks.
It's a Kershaw/Kai kitchen knife designed by Ken Onion. It's VG-10 clad with 16 layers of SUS410, whatever that is. I have a couple of these damascus kitchen knives by Kershaw, but in the more traditional blade shapes. Couldn't resiti this one.
At first glance, I thought it had a goofy blade shape. Then I picked it up, and it was amazingly comfortable in the hand. Someone (wonder who
) thought very carefully about the ergonomics of this knife.Well, it's a beautiful knife, comes with a nice wooden stand, but my wife doesn't want me to display knives. Anyway, it's in MY kitchen, it's gonna have to work for a living.
Went out and got a great big brisket. Cut it into 3 smaller ones. Played around a bit. Cut "with the grain". Cut against the grain.
Chopped a bunch of veggies (Joyce Chen bamboo cutting board).
Washed the knife. Dried the knife.
No noticable dulling of blade (and I'm somewhat particular about this).
Next day, bought a big piece of fatty tuna.
Played "how thin can you slice the sashimi?"
answer=almost, but not quite, as thin as with my best Kikuichi kitchen knife.
Upshot: love the knife.