Mother of all Chef Knives?

kjunx

kjunx

Joined
Jan 9, 2008
Messages
131
As much as I would like to escape outside (read: camping, woods, mountains, etc.) and put my knives to the test more frequently w/ the abuse they deserve - My reality is that I live in the city and frankly the knives that gets the most use are my small sebenza and my assortment of Chef's knives.

I know folks here use some of their Busse in the Kitchen - I think i even read that there was a tacticool cleaver made in the past as well as a set of Busse steak knives. Question for the group here is has Jerry every made/designed a Chef's knife (overbuilt or otherwise) and what is your gut check on future probability (and demand)?

I for one know that a nice 8-10 inch (blade) tapered piece of BIG DC, Satin or COMP INFI with an assortment of handles would definetely earn my dollars. If options were thrown in the CBT technology might act as a bit like the semi-circular scallops you find on santoku-style knife.

Ready? ... set... Go ! (and thanks)
 
I can think of the xxxl nick, think there was a skinny nick too iirc.

https://www.bladeforums.com/threads/busse-xxxl-nick.456481/

But yeahh I would really like some more kitchen knives too. I think they would sell like hot cakes too. Probably would be our most used knives too.

I would really like to see some sr101 make an appearance too since it would save a buck and get some gorgeous patinas. Just simple 8 inch, 1/8"-3/16", ffg chef knife is like a dream. Id be fine with resirine or normal handles.
 
Maybe something like this?

9unNyhU.jpg


Thin Nuclear Infi Culinary Knife (Thin NICK). They don't come up for sale very often, wnd when thy do, they tend to go pretty quickly.

I wouldn't be surprised to see something like this again within the next year or two. It's been a long time since Busse offered anything like this, and there seems to be some pent up demand.
 
Last edited:
JohnTheTexican said:
Maybe something like this?

9unNyhU.jpg


Thin Nuclear Infi Culinary Knife (Thin NICK). They don't come up for sale very often, wnd when thy do, they tend to go pretty quickly.

I wouldn't be surprised to see something like this again within the next year or two. It's been a long time since Busse offered anything like this, and there seems to be some pent up demand.
Click to expand...

Hope you're right. I would be all over that. :thumbsup:
 
JohnTheTexican said:
Maybe something like this?

9unNyhU.jpg
Click to expand...

Yes, that's in inline with what I was thinking around the santoku-style blade but would need a slight curve to the blade to allow for a rocking motion when chopping. CBT would be a gorgeous and functional add allowing veggies to fall off the sides. My top-of-the-list preferred style is either a traditional Western (or modified Eastern) Chef Knife similar to the blade shape produced by Bob Kramer. I tend to favor this pattern over the santoku for general usage as the knife tip comes in handy.

I started to think about a Busse chef knife when I saw the video of the Mega Ratweiler chopping veggies and how the grind they put on that blade allowed for delicate slicing (without being initially intended for the kitchen). If there was intention to over build a Chef's knife first that could ALSO be used in the field/camping/etc.... now that's a piece of bacon i would want to see/use/buy.

I'm a little more indifferent to the steel type knowing that the Busse crew will make sure to fit the best steel toward the intended use. Most of my great kitchen knives have high carbon levels and stain like hell if i don't wipe them down anyhow. Regardless of SR101, INFI (or something else) just having a blade that holds an edge minimizing the sharpening required would be amazing. Handle variants like those i've seen coming out of the ganza style auctions would be an added bonus.

In terms of naming the Ratatouille (if produced by the swamp rat line) seems a bit too obvious but as long as we don't incur the wrath of the Disney lawyers it would fit very well. If born of the Busse Combat brand then Mother of All Chefs (MOAC) could do or maybe just Yes Chef 10 inch (YC10).

This would make one helluva amazing Christmas gift from Santa ;) ....2021 Santa that is.
 
We have BM- Battle Mistress, why not a CM- Chef's Mistress. Why your at it, make a PM- Paring Meaner.
 
Gimme an INFI Set! A Thin NICK, Chef's Mistress, HOG Boning knife, and a paring RAT and I'm in HOG Heaven!!!! :eek::D:thumbsup::thumbsup:
Course' my wife may put me there if I buy all these at once!!! :confused::p
 
evltcat said:
Gimme an INFI Set! A Thin NICK, Chef's Mistress, HOG Boning knife, and a paring RAT and I'm in HOG Heaven!!!! :eek::D:thumbsup::thumbsup:
Click to expand...

If that happens we'll have to think about a hog head knife block as well for the quick retrieval and storage !
 
I could see a fusion handle working well (you could even ride the back for a pinch grip and hook your fingers around the wave in the g10 for stability)
 
NICK's profile is closer to a Japanese kamagata usuba than to a santoku, with that nice straight edge.

A kamagata usuba is a style of chef's knife used in southern Japan (Kyoto-Osaka) exclusively for precise vegetable preparations. Only the most serious Japanese chefs use them because they are expensive and specialized.

I'm very surprised that Jerry did something so exclusive and quirky and I love it!!!
 
The new DB-321 offering looks like it could serve as big hunk'in butcher knife if it tapers thin enough on the blade.

bubbaskyjacker said:
My busse kitchen knife is the baby boom. Offset handle - like a mini cleaver / Santoku
Click to expand...

I just had to look up the baby boom; that looks sweet ! .. although I'd need at least 8inches for me to use in the kitchen on a regular basis. Is the blade offset deep enough to protect your knuckles from the board when chopping?
 
Wishing there was a chef knife in the most current SliceOganzaaaa!!!! especially given what everyone has posted about ELMAX. (maybe there is left over steel stock ??); has Busse ever produced any blades in damascus steel?
 
You must log in or register to reply here.
Back
Top