My 8" chef knife

Interesting edge profile. I'd be interested-but the transition from belly to tip is very subtle for an 8". I learned with 12" French knives and then switched to more japanese style knives in the 90's. It looks like an awesome general utility knife

Actually, It looks like a great hybrid of short French, Gyuto and Honesuki. LOVE that deep choil, and satin. Commercial knives tend to aim too much for showroom shiny, when it should be more satin. The obvious exception is Japanese Damascus which looks great and is functional against "stiction".

Are they dishwasher safe? I'M JOKING!!!!

Very nice work.
 
Thank you very much, and I agree with all of your observations!! The gentle transition is a compromise, but one that errs on the side of forgiving for someone less skilled with a knife.

Have you returned to your French patterns yet? I've been talking to many folks who, just like you, cut their teeth on that western traditional style, and wandered into more diverse territories, only to come back to the beginning, per se, or perhaps have just enjoyed revisiting them.

If, by dishwasher safe, you mean "whoever does the dishes in your house washes them by hand, dries them and puts them away", then yes - they're dishwasher safe!!!!:D
 
You must log in or register to reply here.
Back
Top