Mike Snody Santuko

R

rprocter

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I bought this knife from a dealer because i wanted a Mike Snody knife and a super sharp kitchen knife is always useful. overall length 9", blade 4 1/4", dealer's description "Santuko Green Burl".
this knife (ATS34) is 5/32" at the spine and this thickness is maintained almost to the "tip". the blade has a flat grind taper beginning about 1/3rd the way down from the spine and then the edge has a chisel grind to a very sharp edge.
but is Santuko the correct classification ? other Santukos i have seen all have blades 2 to 3 times this length and have a very narrow spine and a flat V grind.
and although edge is thin and sharp, the fairly rapid taper to full thickness seems to create a little drag when cutting vegetables (all i've tried so far).
so what type of cutting work is a blade like this best suited ?
these are not complaints, i'm very happy with this knife. it has heft to it and a great feel in the hand. i just want to understand it better and think the experts here may have helpful comments.
please excuse poor pics., it's snowing and overcast and indoor light available judged insufficent to focus well by my camera. thanks, roland
pearlknife123.jpg

pearlknife126.jpg
 
santuko's are generally thinner and longer than that......they are made to be a multi-tasker in the kitchen to cut up meat vegetables and the like......i'm sure that is just mike's interpretation but i can't speak for him......ryan
 
It's certainly not designed to do the kinds of things one would normally use a santoku for. I bet it would do good work as a cleaver- though there isn't the knife depth you would normally see in a cleaver. I think it would be useful as an all around knife for rough work- chopping bones, cutting harder root vegetables and the like. Or???

I look forward to hearing what he had in mind.
 
Congrats on your new Snody Custom!! :)

Mike did a lot of research on Japanese style kitchen knives and it's application in modern American chefs and worked closely with Chef Christopher Maher in tweaking the final 12 or so designs that compose the Snody Kitchen Combat Series.

Chef Maher stated that he used that particular santoku to create his hot sauce and chop other vegetables. He is always cooking whether it be for Hiliary Clinton or the Dalai Lama and stated that he preferred the thicker blade and handle as the knife was more comfortable when chopping for extended periods of time.

chefmaher2.jpg



Here's another example of the thicker, more robust Kitchen Knife in Fishbone Damascus and Ivory. :)

moneysantokubest.jpg
 
thanks for replies. i plan to make it my kitchen vegetable knife. i have a large garden and during summer & Fall, there's hours of cutting. maybe it'll also be good for thin slicing meat to make jerky.
UltraReef, that Damascus/ivory "Santuko" is pretty nice (understatement!).
is Mike one of the guys in pic. ? roland
 
Very cool rprocter. I have one of the Santokus with red carbon fiber and it's a bit thinner than yours. I want the thicker version, but don't want to part with the red CF. I have used mine to cut just about everything and it'll go through chicken bones like butter. :)

Here's a pic of Mike at the SHOT show last month with some of his friends from Seiki City at the Benchmade booth (he's the one pointing).

benchmade2.jpg
 
UltraReef, i know what you mean about not parting with your Snody. even though i have just received mine, the feel in the hand is so satisfying that it's a keeper to be inherited only. roland
 
UltraReef said:
Congrats on your new Snody Custom!! :)

Chef Maher stated that he used that particular santoku to create his hot sauce and chop other vegetables. He is always cooking whether it be for Hiliary Clinton or the Dalai Lama and stated that he preferred the thicker blade and handle as the knife was more comfortable when chopping for extended periods of time.

chefmaher2.jpg



Here's another example of the thicker, more robust Kitchen Knife in Fishbone Damascus and Ivory. :)

moneysantokubest.jpg
Click to expand...

That is VERY cool. Both the knife AND picture. I'd like one of those myself!

Peter
 
Yep, i just used it to slice up some sinewy deer meat for my dog. just sliced right through without applying any pressure. maybe that's the benefit of the thick stock, hence weight.
this is a custom knife that i like and grin about, more every time i pick it up.
some indescribable quality comes through that is just so pleasing.
that's the best kind of custom knife ! roland
 
Nice Roland!! I know what you mean about that intangible quality that Snody knives possess.

Another reason it's cuts so well is that Mike sharpens the backside, not the grind side. Another trick he learned from the Japanese, the blade can get really sharp with this method of sharpening. Glad to hear you will be getting full use out of your new knife, enjoy! :)
 
That is an incredible looking knife!! Congrats!!

I love it!!

I gotta get myself some Snody knives!!
 
rprocter said:
Yep, i just used it to slice up some sinewy deer meat for my dog. just sliced right through without applying any pressure. maybe that's the benefit of the thick stock, hence weight.
this is a custom knife that i like and grin about, more every time i pick it up.
some indescribable quality comes through that is just so pleasing.
that's the best kind of custom knife ! roland
Click to expand...

Hey Bro, thanks for Supporting SnodyKnives!!

I appreciate you spending your money on my work.

I put alot of good mojo in your knife.

Stabilized Buck Eye Burl, Hitachi Ats 34, Paul Bos Heat Treat and Cryo, Hand Engraved Stainless Steel Blind Bolt and my Pimp Stroke Satin Finish.

My Pimp Stroke Satin Finish is actually a handrubbed finish applied over a mirror polish.

That knife just screams Money$$, New Money Kitchen Series.

I use my Snody Santoku for preparing Asian Stir Fry and I also like to slice poultry and beef extremely thin when we have guests for dinner.

Chef Maher uses his Snody Santoku for his basil chiffonade as well as chopping garlic, serranos, jalapenos and a multitude of other herbs and fresh vegetables. The Santoku also excells when working with Fajitas, Skirt Steak, Barbacoa or any other relatively thin meat cutting/chopping operation.

If basil is not cut with a really sharp knife it discolors quickly and exhibits a different taste, bruised herbs just dont look or taste like cleanly cut herbs.

Here is a picture of Christopher Maher's Snody Santoku.

This is part of the SnodyKnives New Money Kitchen Series$$

Thanks again Roland!

Thanks for all the Great Comments!!

apalmtree.jpg
 
Mike, thanks for all the info on my knife. that's the BEST, more even than i had hoped this thread might bring.
the only "problem" with your knives is they are so rarely up for sale ! like hard to find. no after market 'cause nobody sells their Snody.
i lucked out big time here. i got "more knife" than i ever expected.
so now i'm on the hunt for a Snody Damascus kitchen knife, 'cause my new buddy is going to want company when i'm not around. and Thank You. roland
 
UltraReef said:
Congrats on your new Snody Custom!! :)

Mike did a lot of research on Japanese style kitchen knives and it's application in modern American chefs and worked closely with Chef Christopher Maher in tweaking the final 12 or so designs that compose the Snody Kitchen Combat Series.

Chef Maher stated that he used that particular santoku to create his hot sauce and chop other vegetables. He is always cooking whether it be for Hiliary Clinton or the Dalai Lama and stated that he preferred the thicker blade and handle as the knife was more comfortable when chopping for extended periods of time.

chefmaher2.jpg



Here's another example of the thicker, more robust Kitchen Knife in Fishbone Damascus and Ivory. :)

moneysantokubest.jpg
Click to expand...

Thanks Friend!!

I appreciate the post!!

Here is a picture Chef Maher sent me this morning, it was taken a couple weeks ago.

It makes me feel good to know that my knives are being used.

Whether it be cutting up venison for your dog or cooking for a President.

Its all Good!

The SnodyKnives New Money Kitchen Series.

Thanks Everyone!!

TalaPhoto0097.jpg
 
Chef Maher is the man indeed. Private jets, 5 star hotels and limos....$$MONEY$$
 
Man first the chopsticks and now the damascus white handled kitchen knife. I am glad I read these forums and found your stuff. Once I finish up school you will most definitely be seeing my face with some money in my pocket.

How well does the damascus hold up to regular kitchen duty? Any special care for the blade and handle?
 
blendingnoise said:
Man first the chopsticks and now the damascus white handled kitchen knife. I am glad I read these forums and found your stuff. Once I finish up school you will most definitely be seeing my face with some money in my pocket.

How well does the damascus hold up to regular kitchen duty? Any special care for the blade and handle?
Click to expand...

The Damascus Mike is using on his New Money Series Kitchen Knives is Damasteel Fishbone Damascus. It is true Stainless Steel and won't have any problems getting wet. Can't wait till Mike starts cranking more of these out.
 
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