Kitchen Katana Slicer! Sold, Thanks!

Daniel Fairly Knives

Daniel Fairly Knives

Full Time Knifemaker
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Jan 9, 2011
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I was looking at a glossary of Japanese Kitchen Knife styles and saw a "Sword Tipped Slicer"... I knew what to do!

This one was triple normalized for extra fine grain, has a slight distal taper and tapered tang, rounded spine, is ground to a near zero bevel... it's the Cadillac of kitchen slicers. :cool: :D :p

The geometry on this chisel ground knife is ideal for slicing, food moves away from the knife and it slices very well. 52100 is my steel of choice for kitchen knives because of the fine grain, edge holding, ease of sharpening and the ability to get truly razor sharp.

The tapered tang brings great balance and the distal taper helps it ease through pull cuts effortlessly.


~13.25" long - 9" (230mm) Blade
Near Zero Bevel Chisel Grind- Ultra sharp and easy to maintain
Jade G10 secured with Flared Stainless Tube
Tapered Tang
Distal Taper
52100 Steel

Comes with a custom Kydex Sheath

Hand Made in the USA with USA made materials!


$265 Shipped - I prefer paypal for payment, my paypal address is danielfairlyknives @ gmail.com (take out the spaces) Please include a note with paypal including "Kitchen Slicer" and your screen name. International shipping is extra.

Just let me know if you have any questions! I back all of my work.

















 
VERY NICE! :D like the spine grind.. no clue what to call it :D but awesome job!
 
That is sweet Daniel! Too bad my kitchen knives get destroyed when my in-laws visit. Just rescued the whole set from the dishwasher the other day, which isn't too bad compared to when they cut stuff on top of the broiler pan. Doesn't make sense to me...:confused:
 
sloth357 said:
VERY NICE! :D like the spine grind.. no clue what to call it :D but awesome job!
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Thanks! I'm really happy with this one, these longer kitchen knives may be the toughest knives to grind. :D


zippin44 said:
That is sweet Daniel! Too bad my kitchen knives get destroyed when my in-laws visit. Just rescued the whole set from the dishwasher the other day, which isn't too bad compared to when they cut stuff on top of the broiler pan. Doesn't make sense to me...:confused:
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Sounds familiar! lol ...what do you mean ceramic knives don't pry? :D



Lycosa said:
SO cool, Daniel!!
Do you back yer work?
:D
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Dude... I back my work and have people backing me with people behind their backs. And then back-up. :P :D

But don't throw it in the washer, lol! or the dryer
 
It's BBQ time... this is the coolest slicer around plus it really works! Make the neighbors jealous while slicing with ease! :D :p :cool:
 
That sure is pretty!

If that had a matching one but with a 4" blade that would be a killer kitchen combo.
 
Thanks!

Look out for more kitchen knives in 52100, I just ordered some 1.5" tall to go with my 2" taller stock.

I'm going with a 8" blade Chef's Knife for the taller stock and maybe some sushi knives/slicers/yanagi ba with the 1.5" tall...
 
Now if only you had or will have lefty chisel grind versions of this and other styles you mentioned.......
 
trkJr said:
Now if only you had or will have lefty chisel grind versions of this and other styles you mentioned.......
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I'll be sure to work on that! I have 12 feet of 52100 that will all go to Chef's knives and other kitchen knives.
 
One more bump to the top!

This one wold be great for sushi, BBQ, roasts, turkey... anything that needs precision slicing.
 
sloth357 said:
So not tofu? :)

Seriously though, that knife looks sweet!
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Tofu sword!


Check this is you like tofu, kinda wacky but I love it. I learned this recipe as a chef at a vegetarian kitchen in St.Thomas. Most of the island is "ital" or some sort of vegetarian.

slice tofu along length into 1/4" thick strips
marinate for 30 minutes in tamari or soy sauce
pat dry and coat well in brewers yeast
bake at 350 until browned on oiled tray
enjoy!
 
Ooh if youre makinfmg a yanagi, make a honyaki grade :)

Id love a custom made honyaki grade yanagi with great geometry.

Honyaki grade usually priced at 2000 for a cheap one. ..
 
HwangJino said:
Ooh if youre makinfmg a yanagi, make a honyaki grade :)

Id love a custom made honyaki grade yanagi with great geometry.

Honyaki grade usually priced at 2000 for a cheap one. ..
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That sounds great and I do take that seriously! I'm buying some stones to help with my process. Kitchen knives are a big challenge and it is my goal to be number one!

52100 steel will compete with the very best, I'm getting my geometry nailed too. My next step is a cleaner look with corby bolts, I want mechanical fasteners that look smooth.

Folders, Kitchen Knives and Titanium are my three main areas of focus.

I was a chef for years and want to bring the most useful tools possible to the market, it is important to me.
 
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