Home Forums Gear Knives and Blades New Kitchen knife by Tim Olt

Mail person just dropped off the package. The new knife that I asked MRK to make has arrived.
This is a knife based on an old Japanese Deba-Bocho design by maker Masamoto. Tim has totally nailed the concept, and has made me a knife that will be a daily user, and in 154CM. I wanted the blade sharpened on both sides, more in the style of a Japanese vegetable knife, a Nakiri-Bocho style.
Unlike my Japanese made knife, the handle on Tim's is substantial, sized for my large hands. The Bocote wood is just beautiful
I have been in the Kitchen slicing, dicing, chopping. This 5 inch blade is awesome indeed.
THANKS brother Tim, for your fantastic attention to design, detail and flawless execution.

Damn. Would you be offended if someone wanted to order its twin? That has crowrifle written all over it.

The bocote has a real character to it. Love the look. Great blade all around. Nice.

Nice job gentlemen. I'm thinking we all (most) don't pay enough attention to our kitchen knives.

Very nice! I have to stop buying knives as my addiction is totally out of control!!!

Vince owns me!

Tim has the pattern now. If you wanted one, I am sure he would make it. He already wishes he had made one for himself.
As a vegetable prep knife, this one is difficult to beat. It also will chop, shred and slice meat. Good all around blade shape.

Nice one!

That is a great knife. I'm guilty of spending a lot of money on knives that get used for 3 months out of the year and using factory knives on a daily basis. I need to get my priorities straight, or crooked?

Always interesting to see what you and Tim come up with. Good looking knife.

As soon as I saw the angles of that knife I knew it would be a very good user.

Really looks good.

Pretty but unusual geometry for a 5" blade. Looks more like a riff on a Japanese small crab knife. Ikkanshi was making a very similar one aside from the Western edge before The Japanese disaster. What type of steel?

David, the steel is 154CM.
I based the design on a Masamoto knife I have. I wanted a larger handle, wanted it sharp on both sides, and wanted Stainless Steel. Masamoto calls it a 'boning knife'.

The design is not all that unusual, I have pictures in one of my books on Japanese knives of a antique blade that looks almost the same.

The J-knives that I usually see in that size range are usually specific use knives. No doubt there are many in that size (or far smaller) with similar geometry. I've seen some tiny Deba's but this one with the drop tip and high heel does indeed look very much like a Honasuki. As much as I like the Western style Carbon Masamoto's the handle on yours is far nicer.
I'm sure it will serve you well for many years.

Well, my japanese experience was for 1 1/2 hours in the Tokyo airport on my way home from RSVN. Didn't have time then to learn a lot about their cutlery.
The project was fun and a little challenging. Since the customer is satisfied and I had fun, the main concerns have been taken care of.
A good name for that particular knife/patern has not risen to the surface yet (remember the "Osceola Companion"?).

Sam
I would like to hear how that particular sharpening works. Did you note the info on the back of the card???
Tim

Yes I did Tim. The knife slices onions very thin, shreds lettuce, makes paper thin slices of cucumber, and works well with chicken and pork as well.
It cuts clean and straight, no beveled cuts or tears.

as far as a name, I am not fluent in Japanese at all, but I would like to call it "Sam's small Japanese Style Knife". I will email a friend in Japan, and ask his advice.

OK, so its a SSJSK.
So the second and third bevel angles and grit worked out fine??
Hold an edge well against the cutting board??
Why didn't I make a second one????
Tim

That looks wicked!

Tim, have you ever made an Alaskan ulu knife (half moon)? By far it's our #1 knife in the kitchen.

Eric

I have been using a hard maple board, the edge holds up well. Most of the work with the knife uses just the first inch and tip. The two bevels seem to do well. The edge is small, yet very sharp.

EricM
I have been asked to do an ulu before, but have not yet made such a blade.
Not sure what the market is and what price it will bear.
I have never seen them made by any makers here or any other local makers.
I know you can get a reasonably decent blade thru the supply houses that are production blades at a reasonable price and put your own handle on them.
Maybe someday, just for grins.
Tim

Thanks, Tim.
I find the ulu to be a supremely useful blade.
I used one this morning to cut up toast squares for my 2 yr old, in fact. lol.
I like what you did with the Japanese knife here.

Cheers,
Eric