I don't know what thickness limits there are to casting dendritic 440C, but David's chef knives are of .125" stock, and in some models the blade stock is distally tapered down significantly thinner than that toward the point.
Cliff, I know Phil Wilson has worked in David's dendritic steel for kitchen knives, and probably has some opinions on thinness and strength in the material. I know Phil likes the Boye steel, and we know he likes to grind fairly thin.
My guess is that David has arrived at the thin edge/thick spine format, in knives that may see heavier than kitchen use, for much the same reason that Jerry Busse leans in that direction: combines aggressive slicing ability with strength enough for wedging and prying.
Not that Boye's knives will compete with Busse's under truly hard use, but the principal is the same. In these hunters, David is apparently trying to build some strength into a super aggressive slicer, whereas Jerry is trying to make a nuclear-tough prybar into an effective cutting instrument.
In my opinion, both succeed. Even though the thick Boye spine binds a little in deeper cuts, compared with thinner stock knives, it still does its job well as a high performance slicer. Just as the thin Battle Mistress edge will roll a little on harsh materials, but it's easily restored, and Shaquille O'Neil could probably do pull-ups on the big knife, supported by only the edge, after wedging it into frozen oak.
By the way, I believe the Boye knives are cast in "trees" of several like blades at a time, which to me suggests an injection type mold. Each blade is then separated from its "branch" at the injection point. This is the description David has given me in the past, on blades I've ordered.
[This message has been edited by WILL YORK (edited 07-24-2000).]