Sikayo thickness

[Josh K]

Does anyone have any pictures they can share of the Sikayo from the spine? I'm considering on but haven't had a chance to handle one. It would be used mostly on meats, cheese, vegetables, well just about everything.

 

[Josh K]

I'm going to bump this up a bit now. I'd love to order one of them, but I noticed thickness is 4mm. Lots of the other kitchen knives I've used (however poorly crafted) were much thinner. 2mm or so I would guess.

Anyone have one and cut up carrots / potatoes and would like to weigh in?

 

[Slim to None]

I've used my 6' sikayo for just about every kitchen task and been very pleased with it. The stock is 4mm but the primary grind is hollow and the thickness is much less in the areas affected while cutting. I've never had an issue with wedging in carrots or other thick vegetables, but I've never cut cheese with it.

 

[Josh K]

I've used my 6' sikayo for just about every kitchen task and been very pleased with it. The stock is 4mm but the primary grind is hollow and the thickness is much less in the areas affected while cutting. I've never had an issue with wedging in carrots or other thick vegetables, but I've never cut cheese with it.

Cheese would be an interesting thing to note, I have a lot of it.

I would love to see the bread / 4" versions that were supposed to come out last year.

 

[tomsch]

Cheese is difficult to slice with most knives. I bypass my steel blades and use a specialized cheese knife that is made of plastic. Sounds strange but it does a great job without it sticking to the blade.

 

[Ellis Wyatt]

Sorry, no pics of the spine, I will try to get one later today when I make dinner tonight. I have used my Sikayos exclusively in the kitchen since I received them, except when a paring knife is needed. They are outstanding. They are no question the sharpest knives I own. I never understood 'scary sharp" til I used them. The ergonomics are in a league of their own and I thoroughly enjoy using them. I do have some pictures of use in the kitchen, so maybe you can get an idea of their size. For potatoes, carrots, lettuce, vegetables, meats, onions, peppers, and everything else, they work great. The 6" is my go to kitchen knife and I use the 9" as my large meat knife for working with pork shoulders, turkey and other large pieces of meat. If I saw a 4" and paring knife come out I would not hesitate to pick them up. The only bad thing I have to say about the Sikayos is that I need a custom knife block made.

As for cheese, I will cut some up later today since I picked up a couple wedges today at the store. I will try to get some pictures of this as well as a spine shot.

 

[Ellis Wyatt]

Alright, just got done eating dinner and I took pictures as promised.

Here is the 6.5" Sikayo compared to a couple other blades I used to use in the kitchen.

As you can see, it is a thicker blade than the other two. It is also the shortest of the 3.

The grips are very comfortable to use and I am confident that they will hold up to any abuse they may see. They are asymmetrical, with the thicker scale being on the right(right handed model.) Great ergonomics.

I picked up two wedges of cheese today. The top one is a harder cheese and the bottom one is a very soft cheese.

The soft cheese stuck to the blade unless pushed off by another cut or my finger. The sikayo had no trouble cutting through besides the cheese sticking to the blade. I don't know if I have ever had a knife soft cheese did not stick to though.

The hard cheese fell off the blade after it cut it. The Sikayo again had no trouble cutting.

For the main course I was making some grilled vegetables. Some squash, zucchini and roma tomato with fresh basil and some of the soft cheese. The Sikayo had no trouble cutting any of these. The thickness of the blade does not give me any problems with cutting. I think the chisel grind helps some. None of the vegetables stick to the blade and the blade does not "bind up" in the vegetables like you might expect a thick blade to do.

A little black pepper, salt and ground parsley.

The meat for tonight was a teryaki marinated piece of yellowfin tuna. No cutting involved tonight, except once it came off the grill.

And the finished product. Yeah, I eat off paper plates and cook with $200 knives.

 

[Josh K]

Excellent pictures, I think I see one of these in my future.

 

[crackerjax]

My wife is a chef.... she uses 3 brands of knives. Chris Reeve,Miyabi,William Henry. She loves the Chris Reeve knives and uses them the most.

 

[JediKnight86]

Hollow grind just seems wrong for a Chef's knife. I'm tempted to get one of these for the sake of owning one, but I think I'm going to get a Carter Funayuki first. I'm surprised I don't have one already.

 

[crackerjax]

Seeing how its completely flat on the back side wouldn't that be a chisel grind?

 

[JediKnight86]

Seeing how its completely flat on the back side wouldn't that be a chisel grind?

That's true it's flat on the back side like certain Japanese Sushi knives. Guess in that case the hollow grind doesn't cause an issue with cutting food.