Chefget
Gold Member
- Joined
- Nov 2, 1998
- Messages
- 5,240
Working as a chef, one might spend four to six hours a day with knife in hand. As such, I've always been curious of fellow chefs who choose not to invest in nice knives. A fine knife is not only a pleasure to use, but can leverage your day as few other single items.
Myself, I use a nice knife...arguably even self-indulgent
So with a considerable bevy of knives to choose from, it is indeed a pleasure to find a new favorite chef knife! Both aesthetically and functionally, this knife clears the (self-imposed) incredibly high bar of cutting to the level of it's beauty.
With a blade length of 9 inches it is the perfect size for commercial kitchen use (IMHO ). Even though there is a lot going on with the handle it is very comfortable to use, and can be in-hand for hours at a time without developing 'hotspots' on the hand.
The handle is a stunning burl, perfectly finished, and the domed pins are a beautiful touch (I think this is the first knife I have owed that actually has domed pins!). The habaki, also a first for me, is a unique addition to a chef knife. Upon first seeing this knife with the habaki, though delighted with the visual aspect of it I was quite skeptical of how it would feel in the hand, especially during the course of a long work day. I have found that Peter's handle design is as functional as it is beautiful!
52100 steel is my favorite to use in the kitchen...I have found it is relatively easy to sharpen, and it holds a screaming edge. My 52100 knives just seem to cut better. This knife is no exception, as it now cuts as well as any knife I own. It is a pleasure to sharpen, and the very flat belly (my preferred shape) aids in the ease of sharpening.
And the Saya...hooo boy, it is very seldom that one encounters this level of craftsmanship in an object.
From the beautiful wood used, to the ways that the actual grains in the different pieces of wood are used to maximize the inlays and overlays, to the intricate carving of the flower on the pin (!!) I have to admit, I don't take the saya to work
And as my current favorite go-to knife, this piece has been seeing a lot of time-in-hand!
I like it so much I've been bringing it home to use on days off
And even to a friends house
Also I would like to give a big thank you to Peter McKinley for going above and beyond in terms of personal effort on this knife...I would rather use this knife than any other I have ever used.
It's a hell of a knife Peter! Thank you.
-Michael
Myself, I use a nice knife...arguably even self-indulgent
So with a considerable bevy of knives to choose from, it is indeed a pleasure to find a new favorite chef knife! Both aesthetically and functionally, this knife clears the (self-imposed) incredibly high bar of cutting to the level of it's beauty.
With a blade length of 9 inches it is the perfect size for commercial kitchen use (IMHO
). Even though there is a lot going on with the handle it is very comfortable to use, and can be in-hand for hours at a time without developing 'hotspots' on the hand.
The handle is a stunning burl, perfectly finished, and the domed pins are a beautiful touch (I think this is the first knife I have owed that actually has domed pins!). The habaki, also a first for me, is a unique addition to a chef knife. Upon first seeing this knife with the habaki, though delighted with the visual aspect of it I was quite skeptical of how it would feel in the hand, especially during the course of a long work day. I have found that Peter's handle design is as functional as it is beautiful!
52100 steel is my favorite to use in the kitchen...I have found it is relatively easy to sharpen, and it holds a screaming edge. My 52100 knives just seem to cut better. This knife is no exception, as it now cuts as well as any knife I own. It is a pleasure to sharpen, and the very flat belly (my preferred shape) aids in the ease of sharpening.
And the Saya...hooo boy, it is very seldom that one encounters this level of craftsmanship in an object.
From the beautiful wood used, to the ways that the actual grains in the different pieces of wood are used to maximize the inlays and overlays, to the intricate carving of the flower on the pin (!!) I have to admit, I don't take the saya to work
And as my current favorite go-to knife, this piece has been seeing a lot of time-in-hand!
I like it so much I've been bringing it home to use on days off
And even to a friends house
Also I would like to give a big thank you to Peter McKinley for going above and beyond in terms of personal effort on this knife...I would rather use this knife than any other I have ever used.
It's a hell of a knife Peter! Thank you.
-Michael
