The ultimate slicer Santoku

I'm a chef ... so how can I order one or 2??

I'll cut something like smoked salmon slices and videotape!
 
No beef on this one buddy. It is all about pure slicing performance. It has only been tested by one chef knife aficionado. Said that it goes through everything like a laser but found that it flexed a bit too much for him on the the larger and tougher stuff like a big squash. Gonna try to make the next ones a bit thicker to decrease the amount of flex.
 
gomle said:
maybe you can turn this one into a filet knife :foot:
Click to expand...

ummm.... no thanks. I like it the way it is. It is suppose to be the ultimate kitchen slicer. In my opinion does that extremely well ;)
 
I'll take a thicker spine, FFG, distal taper. Is this because that's what I'm used to? Maybe. I just think the thin blade would be too light for me. I need a certain amount of weight to use a Santoku properly for chopping.
I'm sure as a slicer it's just awesome.
 
They have been available. Most of my knives are made to order. I do make certain things spontaneously to change things up from time to time.
 
Ban, what Superb workmanship & Talent to get a big blade so extremely thin. The Santuko of yours that i have is just under 2mm at the spine which is slender compared to many knives but a relative fatty compared to this hair whittler. My knife slices superbly and has zero flex so it's excellent for a wider range of jobs, such as cutting a squash in half where flex would cause the blade to deviate from a straight line cut.
For an 'all-round' Chef's knife there is an optimal thickness and i think mine is very close to that. This super thin one is more specialized to 'softer than tough old squashes'; i.e. more of a 'Tomato' supreme slicer (and most other veges too) but definitely has a place as 'one of' a selection of kitchen knives.
I do get some edge rolling on mine (i think that's what the edge is showing), but it so far does not seem to impair it's excellent slicing ability. Might this be more of a problem with this ultra thin blade ?
Kitchen knives are really a 'best buy' for us Custom knife lovers because they do get daily use, especially if you are also a gardener with heaps of veges to process like i am. I love my Custom Hunters, Bushcraft, etc. knives, but many of these only get used a few times each year.
Please keep up your interest in turning out a range of what i believe to be The Best kitchen knives being made by anybody, anywhere, worldwide.
roland
 
Roland,

Thanks for the kind words. Edge rolling should not be a issue for the ultrathin santoku when used properly for its intended purpose. It was designed to be the ultimate slicer and it does excel at that.
 
Nice review! One of these days I'll have to pick up a kitchen knife from Ban. Like you mentioned, it'll be used way more than anything else.
 
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