My Custom JK Chef-toku

[NoahL]

Hello everyone,

I commissioned John to make a kitchen knife that I drew up based on a combination of chefs' knives, santoku, and deba. My main use for this is going to be processing fruits and veggies, with a little meat processing in there somewhere. Without further adieu, here it is in all its glory:

Up Next: Carrot Test

 

[NoahL]

I decided to give the knife a little workout straight out of the box--I haven't sharpened it at all, nor have I played with the geometry at all. My first test for it was a carrot, and I wanted to feel how comfortable it was and how well it cut, and I wanted it to lay over carrot slices instead of popping them.

The carrot slices didn't pop, but they did move slightly so I may bring the convex bevel back further to thin out the blade profile. Did a great job overall, though, and I was able to make paper thin slices with the edge that came on it, no problem.

Up Next: Fruit Salad

 

[NoahL]

My mom and brother are coming to visit tomorrow and they aren't used to the dry air out here, being from Illinois, so why not make some refreshing fruit salad? First up, the pineapple:

No problems there. How about watermelon?

Easy as can be, even cutting the rinds off. Canteloupe?

Continuing on the next post...

 

[NoahL]

...Continued

Sure thing. How about apples though? Yeah, that's right, apples.

Not too bad, although they were pretty crisp and tended to crack while I cut. It probably didn't help that I've never cut apples with anything but a paring knife before though . Anyway, let's move on. Strawberries, anyone?

Lopping off strawberry tops and quartering them was a pleasure, and actually had the most patinating effect on the O1 tool steel blade. I have to say that I think I'm really going to love this one! The handle fits well to use as a chopper (which I do when I split melons) and locks your hand in place for a pinch grip, as well as hooking a finger on the choil and gripping high on the spine for point work like cutting off rinds. The handle scales are wenge wood that I sent in and I love their character, as well as the fact that they are pretty durable. If nothing else, it does a darn good job at making fruit salad

 

[Minnesota]

Well first off thanks, this has inspired me to snack on some fruits.

That looks soooo awesome. I really like the handles on that, what were they made out of? Also, did the steel stain at all after this? Just curious, thanks.

 

[FTO_dude]

i like that 'choil', seems to promote the proper chefs knife grip

 

[NoahL]

Well first off thanks, this has inspired me to snack on some fruits.

That looks soooo awesome. I really like the handles on that, what were they made out of? Also, did the steel stain at all after this? Just curious, thanks.

Haha, you're welcome! I pick around the pineapple, personally, but my fiancee loves it so it won't go to waste

The handle scales are made of wenge wood that I shipped to John specifically for this knife. Also, yes, the steel did stain a bit and I'm loving every streak and smudge--a hard-earned patina on carbon steel (which this blade is--it's made of O1 tool steel) is really attractive to me, and once it has a good patina I won't have to oil it anymore. As it is I am cleaning it off after every use and giving it a very light coat of mineral oil before putting it away.

i like that 'choil', seems to promote the proper chefs knife grip

Thanks, that was part of what I was thinking when I designed it. The other part was having the ability to hook your pinky or ring finger in the choil and control the point of the knife with your hand along the spine. Worked like a charm, too

 

[Mack]

Now that is a blade I could wrap my hands around. Great design.

 

[Rockywolf]

Very nice. John is pumping out some good looking culinary tools. How come you didn't have him make it pointier?

 

[mqqn]

Hi Noah -

Great pictures - they show off the handle very well.

I like the way you designed that - it looks like it would round out the Kitchen Series very well.

Excellent review! Thanks!

What is the blade thickness on that one?

best regards -

mqqn

 

[JK Knives]

That one was 3/32" thick, I probably will be adding it to my kitchen line ifthe otherone`s take off. I`m also thinking of a cleaver / chopper.

 

[jds1]

I like that blade a LOT. Those scales and pins are sweet too.

Jeff

 

[NoahL]

Thanks guys! John definitely did a great job!

Very nice. John is pumping out some good looking culinary tools. How come you didn't have him make it pointier?

Because I don't do anything in the kitchen that requires a fine point on a chefs' knife. Generally if I'm doing something that requires a fine point, I'm probably using a paring knife

 

[Rockywolf]

Thanks guys! John definitely did a great job!



Because I don't do anything in the kitchen that requires a fine point on a chefs' knife. Generally if I'm doing something that requires a fine point, I'm probably using a paring knife

Gotcha. I like this knife a lot. Damn...

 

[mrbear]

That one was 3/32" thick, I probably will be adding it to my kitchen line if the other one`s take off. I`m also thinking of a cleaver / chopper.

This would be interesting.
I was thinking of a design lately also.
Something similar to the old SOG Desert Dagger with the double bladed design.

Clever Chopper would be cool.:thumbup:

 

[Sharp Eye]

Nice knife NoahL. Great work John.
Any consideration of doing the kitchen knives in stainless steel? My wife is not so good at taking care of the carbon steel ones.