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bear1889

Joined
Feb 21, 2009
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I went to sur la table and was able to hold the Bob Kramer/Shun collaboration and it fit. The handle has a palm swell and very wide blade 2 1/2" to 2 3/4" wide by the bolster. The blade tapers up to a point while tapering down to keep the point of the chefs blade. The knife is well balanced and the blade is probably a little to less than an 1/8" thick or an 1/8" thick at the widest point.

Sure would like to have this design but the $340 is a bit much for my wallet plus exclusivity bothers me about the sure la table deal.

Any makers want to take a stab?
 
1) 340 is CHEAP compared to a custom
2) No maker will copy anthers work. maybe if it's a historical replica.
3) "exclusivity bothers" ??? then why custom?
 
From what I have seen offered on bladeforums by some, their price is way more reasonable for personal good quality.

Every chef knife I have seen, either custom or production has been copied. I am talking about a standard 8" chef with minor variation in blade and handle.

Exclusivity for a custom is one thing but exclusivity for a production knife is a bit much.
 
bear1889 said:
From what I have seen offered on bladeforums by some, their price is way more reasonable for personal good quality.

Every chef knife I have seen, either custom or production has been copied. I am talking about a standard 8" chef with minor variation in blade and handle.

Exclusivity for a custom is one thing but exclusivity for a production knife is a bit much.
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Then obviously you aren't looking. Bob Kramer is a ABS MS and has a presence in the knifemaking community. I doubt you'll find anyone willing to step on his toes to copy his unique style and patterns. Getting better quality from a custom than a production knife for the same price is usually just an illusion due to the psychosomatic thinking of the increased work put into a knife. High end production knives have very high consistency and fit and finish. I have seen lots of custom knives that were far worse for the money than production knives, with their only virtue being custom, and their justification for prices was the inefficient work put into them. Its only when custom makers go above and beyond the standards of production knives do they really excel, and those maker's prices are not cheap. If you want a custom in Bob Kramer's style, then prepare to pay that much money for a knife an inch long.
 
I am not here to debate this issue, I am simply here to see if someone was willing to make a chef's knife 8" blade length with a ~2.75" blade height and a handle that is fatter in the middle (I.e. Palm swell) instead of being fat at one end and tapering toward the bolster. I respect Mr. Kramer's style and his unique design, my intent was to reference the height of blade and palm swell not how it is made by Kershaw. However, maybe I was wrong in explaining what I want in the knife the first time around. Sorry for the confusion.
 
bear1889 said:
I am not here to debate this issue, I am simply here to see if someone was willing to make a chef's knife 8" blade length with a ~2.75" blade height and a handle that is fatter in the middle (I.e. Palm swell) instead of being fat at one end and tapering toward the bolster. I respect Mr. Kramer's style and his unique design, my intent was to reference the height of blade and palm swell not how it is made by Kershaw. However, maybe I was wrong in explaining what I want in the knife the first time around. Sorry for the confusion.
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Go to the makers for sale area (http://www.bladeforums.com/forums/forumdisplay.php?f=754) and select "Fixed Blades" Do a search for "Chef's" or any other key word that may produce desired results. This will give you an idea of who dabbles in kitchen knives. Keep in mind that fit and finish can vary widely between makers, so do a little research.

If cost is an issue than forgo some of the cosmetic niceties. Look at handle material (micarta is fine for me), steel (damascus is pretty but unnecessary), bolster, etc.
 
Kitchen knives need not be overly expensive.

I make a line of kitchen knives that have recieved good reviews from the Canadian Association of Chefs and Cooks where the most expensive chef knife is $190.

Check out my site,

George
 
george tichbourne said:
Kitchen knives need not be overly expensive.

I make a line of kitchen knives that have recieved good reviews from the Canadian Association of Chefs and Cooks where the most expensive chef knife is $190.

Check out my site,

George
Click to expand...

Now that's what I'm talkin' about. Nice looking knives George.
 
"Bear" (Carol here, George's wife) George didn't mention we have our own store in Mississauga, if this is local to you, you are more than welcome to come and visit and "handle"/"play" with the knives.

Carol :)
 
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