The ultimate slicer Santoku

Ban

Ban

Moderator
Joined
Oct 14, 1998
Messages
4,942
This one is 10 3/4" OAL with a 6 1/4" Blade. S35vn full convex grind with zero convex edge. Thickest part of the convex is .038 which is less than 1mm :eek: Handles are olive linen with yellow liners. It can easily whittle hair and goes through hard potatoes like butter.

Hair whittling video

Slicing Potatoes video

Yeah I know my technique sucks so shush!!. Setting the cutting board on the edge of the sink and countertop doesn't help either :D

5516339641_ee9cd6fcdd_b.jpg


5516339843_0c33dd3bac_b.jpg


5516930122_20be025776_b.jpg


5516340317_1caa3d8ecf_b.jpg


5516340573_200112ffa0_b.jpg


5516340763_64f2c9a129_b.jpg


Next to a Spyderco Pikal folder for spine thickness comparison ;)
5516340957_66de86f5c9_b.jpg
 
Last edited:
shotgunner said:
How hard did you make it?
Click to expand...

It should be right around 59rc. It was tempered at twice at 1000F for 6hrs. According to crucible the 1000F temper should bring out the best toughness. Also, there is not much if any retained austenite when tempered at that range.
 
That's the worst demonstration video EVER :eek:
Lucky for u the knife tells the story anyways :thumbup:

This with g-10 and I will be all over it.
 
gomle said:
That's the worst demonstration video EVER :eek:
Lucky for u the knife tells the story anyways :thumbup:

This with g-10 and I will be all over it.
Click to expand...

hahaha....Yeah I know I suck! My idea of cooking is Cup O' Noodles so go figure :o
 
I think you created a market for a new profession, Knife demonstration model.
 
SAWEEEEET. That pic next to the pikal folder is crazy. You need to find someone who is a chef to come over and use it to prepare a meal. That way you score two things, a video with someone who uses a kitchen knife for a living, and a non-maruchan meal :D
 
HikingMano said:
SAWEEEEET. That pic next to the pikal folder is crazy. You need to find someone who is a chef to come over and use it to prepare a meal. That way you score two things, a video with someone who uses a kitchen knife for a living, and a non-maruchan meal :D
Click to expand...

That is not a bad idea :D I am sending it out to a Chef/Kitchen knife aficionado to give it a thorough testing and compare it to some nice custom German and Japanese Chef knives. Hoping to get some constructive criticism to improve and evolve the design.
 
It is someone else. I am going to pass it along to a few other chefs to try out afterwards.
 
Damn that thing looks like a mega-slicer!!! Its going to make some chef very, very happy.
 
Got to check this out the other day! It's insanely thin, but still seems surprisingly tough. I need a Santoku!
 
Now that knife slices and dices. Let us know what the chefs think. I think most chefs would like the weight - its must be light. I've seen some chefs love the distal taper - don't really know why.
David
 
Dude, that blade is even thinner than the liners!

It should be flexible at that thickness, maybe a filet knife version is next?
 
You must log in or register to reply here.
Back
Top