The common Chef *sold*

Kapnisis Bladeworks

Kapnisis Bladeworks

Feedback: +7 / =0 / -0
Joined
Jun 30, 2018
Messages
113
Hello, The first common chef of my new chef knife series is ready to get to work.
You might ask why its called ''The common Chef'' its because the knife is oriented for starting out chefs or kitchen enthusiasts that don't want to break the bank but want a good blade, This blade is exactly that! Its made out of 1095 steel and Corian for the handle so the handle is 100% antibacterial and that is good for the professional kitchen the blade was ground to 0.6mm (0.0236'') before sharpening. the blade is approximately 60-59 hrc. Also the blade has a distal taper from 4mm (0.157'') to the beginning of the bevel 2.7mm (0.106'') in the middle of the blade and 0.6mm (0.0236'') on the tip before sharpening

Blade Steel:1095
Handle material: White and black Corian with carbon fiber pins
Finish: Medium Scotch-Brite
Blade length: 20.5cm - 8.07''
Handle length: 13cm - 5.11
Overall length: 33.5cm - 13.18
Weight: 265gr - 9.34 oz
Price: 150$
Incl free worldwide shipping
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Good steel and overall value. Corian gets to slippery for handle material. Also why does the logo need to be half the length of the blade? Just cheapens an otherwise awesome knife. I know you didn’t ask for my feedback. I’m trying to be constructive and respectful.
 
Scifidelity said:
Good steel and overall value. Corian gets to slippery for handle material. Also why does the logo need to be half the length of the blade? Just cheapens an otherwise awesome knife. I know you didn’t ask for my feedback. I’m trying to be constructive and respectful.
Click to expand...
Thank you for the feed back I am still dialing in my setting for my laser.
 
Scifidelity said:
Good steel and overall value. Corian gets to slippery for handle material. Also why does the logo need to be half the length of the blade? Just cheapens an otherwise awesome knife. I know you didn’t ask for my feedback. I’m trying to be constructive and respectful.
Click to expand...
Also the Corian gets slippery but the handle design counters it. I use Corian for these because In a lot of professional kitchen environments you need the handle to be 100% antibacterial by law.
Thank you for your kind words
-John
 
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