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Chef Knife - hybrid

Sold as a Japanese chef knife. The shape of this, I believe, is a blending of a Gyuto and a Kiritsuke knife. I really like the almost flat belly of the knife for cutting veggies and thing on a cutting board. Since this will not be seeing the normal wear and tear that an EDC will see, a much sharper angle on the cutting edge can be used. This makes the knife cut things a little easier. Just doesn't have as much of that wedging affect.
I did sand the handle a little bit to make the surfaces that extra little bit smoother. It wasn't bad before, but now it is better. :)

The blade shape is a little reminiscent of a seax. I have to admit, I like that.

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Tags: #chef, knife
Albums: Chef Knives

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Comment by Kevin D 1 hour ago: Good evening DLKG!

The handle has an octagonal cross-section. It makes it super easy to sand! I actually think it feels better in the hand than the westernized handle on the gyuto.

Yes it has a multi-layer blade. Nine layers is all. The central layer (blade edge) is VG-10 (10Cr15MoV is the Asian equivalent). On each side are 4 layers of alternating stainless steel. I am certain that one of the types is a 400 series because it is magnetic. Probably 410 or something. The other could possibly be a 300 series.

This knife does have bevels on each side, but the angle is quite acute. The sharp angle helps with slicing.

Featured Comment by dead_left_knife_guy 23 hours ago: That's a NICE looking knife! This is an incredible blade shape. I have a similarly-shaped Kai knife (the Asian Multi-Prep knife, 5-inch blade), and it's an amazing knife on the cutting board! (It rusts when I don't dry it off completely, which is discouraging for a stainless steel blade, but that profile is still worth the extra work!)

I don't have any experience with those Japanese handles (octagonal or hexagonal? I can't tell from the photo, but I'm assuming octagonal), so I really don't know what to make of the handles -- other than to assume that they work really well.

That blade's definitely laminated -- what are the steels? And I'm also assuming this is a single-bevel knife? It seems too authentic to be anything else (though I confess to being more open to double-bevel Westernized Japanese blades)...

Comment by Kevin D yesterday: This hybrid has a blade length of 8". My old gyuto is 7" long.

Just noticed I caught the Randy Hicks paring knife on the end of the magnetic knife board.