Seki Cut Field Santoku?

N

Neo

Joined
Sep 12, 2002
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This seems to be a very good knife who can handle kitchen shores as well as a lot of tougher stuff. I like the design, the steel is vg10 and according to seki designed for tough outdoor use.


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Does anyone has any experience with this knife?


There's also a larger model

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I have no experience with that knife but I can tell you the Seki Cut products are uniformly of high quality. If you like it, I'm sure you wouldn't be disappointed.
 
I haven't used this knife, but I have 3 japanese kitchen knives with a very similar blade design and they are very useful. The length is good for fine cutting such as boning. The blade shape and angle allows it to be used on a cutting board. This example has a thicker blade which will reduce kitchen performance, but increase durability. This is very close to a hunting knife design sketch I have been playing with. The way the blade heel projects should let you choke up and use the blade edge-up to open a body cavity while guarding the tip with your index finger.

The one thing that I don't like is the funny step in the handle contour.
 
I’m also not so happy about this “handlestep”

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I think because the lack of a standard fingerguard they have made that step in the handle to prevent the hand to accidentally slip out and hit the blade when performing a push-cut.
Nordic knives mostly have neither a fingerguard but they are traditionally only used to pull-cut. Push-cuts aren’t (weren’t) done because a firm grip could be difficult through the cold.
 
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