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New Chef's Knife

D

DevinT

Joined
Jan 29, 2010
Messages
2,815


ATS-34/AEB-L sharkstooth damascus, ironwood handle, and mokume guard. 9.5" blade, 14.5" total length. Distal taper, 1/8" at thickest point of the spine, with a full convex grind.
 
That is some badboy beautiful, there, Devin!

Best Regards,

STeven Garsson
 
Nice! If it's ok to ask, what pattern is this one based off of? I'm familiar with German & French style patterns (the more traditional Chef's patterns) but haven't really seen this type before. The closest to this I've seen would be the Ken Onion/Kershaw Shun pattern. It looks to me like a cross between a traditional French pattern (the sweep of the bottom edge, the handle shape & bolster) and a santoku (the line of the top edge of the blade - especially the drop towards the tip).

I like it a lot, especially since it's got my curiosity going!

Have a good one,

Nathan
 
Last edited:
NDallyn said:
Nice! If it's ok to ask, what pattern is this one based off of? I'm familiar with German & French style patterns (the more traditional Chef's patterns) but haven't really seen this type before. The closest to this I've seen would be the Ken Onion/Kershaw Shun pattern. It looks to me like a cross between a traditional French pattern (the sweep of the bottom edge, the handle shape & bolster) and a santoku (the line of the top edge of the blade - especially the dop towards the tip).

I like it a lot, especially since it's got my curiosity going!

Have a good one,

Nathan
Click to expand...
That's a pretty good explanation of what is often called a gyuto, which is essentially the Japanese version of a French chef, the primary difference being less belly.
 
Larrin said:
That's a pretty good explanation of what is often called a gyuto, which is essentially the Japanese version of a French chef, the primary difference being less belly.
Click to expand...

Ah! and that's why I love Google! It all makes sense now, thanks Larrin!
 
Always enjoy viewing your work Mr. Hoss. :thumbup:
Lovely DI, beautiful Chef's knife.

Doug
 
NDallyn said:
Nice! If it's ok to ask, what pattern is this one based off of? I'm familiar with German & French style patterns (the more traditional Chef's patterns) but haven't really seen this type before. The closest to this I've seen would be the Ken Onion/Kershaw Shun pattern. It looks to me like a cross between a traditional French pattern (the sweep of the bottom edge, the handle shape & bolster) and a santoku (the line of the top edge of the blade - especially the drop towards the tip).

I like it a lot, especially since it's got my curiosity going!

Have a good one,

Nathan
Click to expand...

Yea heavy Japanese influence.

Glad you like it

Hoss
 
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