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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.
Albums: Chef Knives
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Featured Comment by dead_left_knife_guy 20 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)...
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Comment by Kevin D 23 hours ago
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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.
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