New Kitchen Knife = Mater

[Daniel Koster]

Behold the Koster Mater





As in "Tuh-Mater with out the Tuh"
I can't help myself....I love the movie "Cars"....



I was asked to make a kitchen knife that would be good for cutting tomatoes and still hold up to general kitchen tasks (like a santoku).

So, this is it:

Flat grind on the left side, hollow grind on the right side. This one is set up for a right-handed person (left handed grind available).


Specs:

Steel = S30V, hardened to 60 HRc, 0.090" thick
Blade = 5.5"
Grind = "Kombo" grind....flat on one side, hollow on the other
Handle = cocobolo with red liners and brass corby bolts


I'm using thinner stock, and going with a thinner handle. This knife is light and easy to "chop" with (on the cutting board!)

I took the edge down to 0.005-0.008, and sharpened it on the hollow side only.

Because the edge is in the center of the blade, it won't cut like a chisel-ground knife. But will have all the benefits of the level of sharpness you can get from a chisel (single bevel) edge.

This first prototype is off to a "tester" who has promised to provide some feedback.

The first run will probably be sometime in Sept/Oct

Pricing as shown will be $195

Thanks for looking!

Daniel Koster

 

[Daniel Koster]

I am also looking at 13C26 - a fine-grain scandinavian stainless steel that seems very promising!

 

[Broos]

I like the thinner handle - nice looking knife!

 

[Shann]

Looks good. Prefer the look to that of the santoku.

I've never heard of that kind of grind, is it hard to maintain?

 

[Daniel Koster]

Should be blissfully simple...just sharpen on one side. Strop....done.

 

[Andros]

Nice looking knife:thumbup:. This knife definitely screams "SHARP"!

 

[Fiddleback]

SWEET!!! I love the idea of a combo grind!

 

[mmmotorcycle]

Looks real easy to maintain and like one helluva slicer!

 

[Daniel Koster]

Looks like I'm definitely going to be doing a passaround with one of these....if you all are interested, say so in this thread - then I'll notify you when one is ready.

Thanks!

Dan

 

[ryan9977]

dan...i am definately interested in a pass around....i am a big kitchen knife collector.....i have wanted to try your knives for a while now......ryan

 

[WA Martin]

Same here, Dan.

I'd be interested in participating in the passaround on this knife.

 

[Morrow]

I'm interested. Please put me on the list.

 

[peri_pheral]

Hi Mr Koster-
I am interested in this knife as well...please put me on the list. I was struggling with the idea of another santoku (that I was going to order from you), but this is the perfect solution. I think the wife will even like this one.
Thanks,
Bill Koster

 

[biogon]

Yes, please!

Very interested in playing with your neat grind.

Thank you

-j

 

[falnovice]

I am interested and I cook for a living.

 

[Daniel Dorn]

Very nice looking knife, and the grind is tres sexy. I, too, would be interested in the passaround. It seems my purchasing money has dried up, but there's always cash for shipping knives.

Belated congrats on your own forum! Way cool!

Daniel D.

Edited to add material choices: Steel: something stainless, Handle: some pretty wood. Not too specific, I know, but I want others to have their say.

 

[ryan9977]

daniel....can you post about sharpening these....is it the same as traditional single bevelled japanese knives.....just curious....ryan

 

[Whoever Wherever]

Im in for a passaround. Looks great!

 

[woodysone]

Hey Daniel, I would surly be intrested in a pass around. but would perfer not sharing. Would the other steel be around the 150 range? Thanks Martin

 

[Daniel Koster]

1095 and micarta would be $155. Cocobolo adds $10, S30V adds $30. Shoot me an email if interested.


I got one cut out...off to heat treat! :thumbup: