Tactical Kitchen Khukuri Recommendations?

I've used my AK Bowie in the kitchen. The only downside is picking meat chunks out of the Cho.
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Having used several styles and sizes in the kitchen, I have to give the nod to my "Beloved Pet"villager.
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Dan
 
15" Sirupati works best for me.


--Mike L.

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Either of the two kardas from my YCS work real well around the kitchen for paring knife duty and the like. Great steak knives too
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Here's a link to the thoughts of several great minds, including the late and greatly missed JKM, on the subject,
 
Hey everybody,


My brother had a New Year's eve pig roast last night. Roasted a 100lb pig over an open fire out in the snow--Great fUn
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I used my 18" AK to chop off the two back legs(hams) as well as most of the more diffucult butchering! The knife made quite a impression to say the least. BTW, I was wearing dark jeans and with the black custom sheath that Terry S. made, most people didn't even see it on my belt(was dark)--so, when I yanked it out 12 people went WHOAH! IT was great! I don't know about kitchen work but for pig roasts I vote for the 18" AK (with a razor edge of course
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Rob
 
We kill around 20 chickens and 5-8 turkeys every year. I also got a deer this year. Next year I'm planning to butcher some of my extra goats (I've got five pregnant does right now. Toggenburg dairy goats.) In every case, the initial kill is made with a gun. I usually shoot chickens in the head with a 9mm Glock. The turkeys used to get a .410 to the head but this year I got a cowboy style shotgun. One of those with external hammers and short side by side barrels. It has proved to be an excellent turkey killer (it is a 12 gauge after all). OK, now we have to clean them. I go in the house and get a collection of Spyderco knives (Military, Shabaria, Moran). I also bring out my 18" Sirupati. Wood handle. One of the ones that Uncle Bill sold as thin but not thin enough (he had seven I believe that he sold for $75). Every bird this year as well as the deer felt the chop of that knife. Works great. Takes a fine edge, cleans up easily. I mostly use it like a cleaver for chopping off legs or through bone. If I ever get around to soaking the sheath so that I don't have to use two hands and grunt to pull it loose, it will be the perfect using knife.

Go Sooners!

Gregg
 
I have to thank a lot for Uncle's odyssey for 4 blocks in getting the AK bowie (still waiting for it arrives) as the last of his moving sale!

AK bowie will do very well on cutting board with its wider blade width than handle. And its long straight edge will be gentle compared to other big blades. I do most of kitchen chores with a cooking knife even peeling potatoes. 20" AK does not fit the task by my experience.

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Mizutani Satoshi
 
I've cleaned small fish and carved a Halloween pumpkin with my kagnes kata. It can be done just for fun, but the small handle is tiring. HI makes much better tools for kitchen use in my view, including the Kumar Karda and JKM-1. And though I don't own the Bowie I'm sure Wrong Friend is right; that fat Bowie blade will nicely keep your fingers from knocking on the cutting board while dicing.
 
Bill,

My wife outdid herself the other day. We met in high school in Bonn, West Germany. My Dad was working at the American Embassy and hers was at the Canadian Embassy. Anyway, that's important for this story because it is about German food. Her Mom got a good weiner schnitzel recipe and passed it on to Kathy. We enjoyed it a few times when we were younger until Kathy read Animal Factories and discovered what the short unhappy life of a veal calf is like. No more veal in our house. And the recipe just doesn't work right with other meat. Anyway, this year the buck I shot was what you would call a "button buck." This years crop so to speak. I took him to a meat processing plant. I had them run the steaks through a tenderizer. Kathy got out a package of them labeled "cube steaks" the other day and we had a discussion about how to cook them. She thought of the wiener schnitzel recipe. I was dubious. She gave it a shot anyway. It was great; better than with veal even. You could sell that at a restaurant and people would come back often. Outstanding! I'm going to be looking for more small ones next year. And that is also why we have decided to eat some of our young extra goats next year instead of selling them.

I doubt there will be any venison left on your next run Bill but I'm sure we could find something. You better like being around two little children though!

Gregg
 
I have used a few of my khukuri's and the AK bowie in the kitchen. My smaller village khukuri is great. It is heavy enough to handle any kitchen size chopping and manuverable enough for most cutting. Edge retention is better than my normal kitchen knives. It needs to be cleaned very carefully due to the unfinished blade.

I find that it is sometimes difficult to due vegtables and slicing on a chopping board. Stuff sometimes sneaks underneath the edge due to the recuve.

Will
 
Every thread in HI forum really makes me drool! Both of what cuts and what's cut...

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Mizutani Satoshi
 
Well, that's three of us with the same Village khukuri doing super duty in the kitchen.

Boy oh boy, I can't wait for those Super Deluxe Villagers to get here
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Dan
 
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