Home Forums Gear Knives and Blades Chef knife- Sharp

The video below was taken by a professional chef/ restaurant owner of a knife I sent him for review. He sharpened it to his standards before making the video.



http://www.youtube.com/watch?v=Pbyq-MKghQ8

the final 30 seconds with the tomato are IMPRESSIVE!

That was cool!

Is there a functional reason for the scales to be so far back from the blade?

Good steel,good grind, and good heattreat can make exceptional knives. Most don't put their to the use that a chef does and they appreciate it when you make good knives Mr. Jones

Sharpened my appetite............dj

Impressive. Obviously you got the mechanics right and the chef knows a little about sharpening and cutting.
What is the material thickness???
Tim

It is just the style of that kind of knife, which is a wa gyuto. Essentially a japanese style chef knive with an octagonal or d shaped handle.

The steel is about .1 inches thick at the handle and tapers do less than half that near the tip. The edge is only .005-.009 inches before it is sharpened. It is also a convex grind.

Thanks for the answer.

Nice knife!

I can get a few knives to that stage, but the wife takes to slicing and dicing on porcelian plates. Try as I might, I can not get her to simply pull the tip through. Everything must be sawn, and plates clean up quicker for her than a cutting board.

Watch the video again and you'll see that the knife only grabs half slices a few times and then starts to slide. That's when it gets whacked! Edge retention looks like it may be an issue on this one. Watch him slice the potato, about half way through the knife starts to steer noticeably. He nearly stops cutting at that point and consistency is lost. Some trouble getting through the edge of the rib eye as well. Most out of the box J-knives knives with proper sharpening will perform equally as well.
Salty has some exceptional knives.
If you want to see one of Salty Dogs Videos that will make your inner knife geek drool look for the one with his Masamoto Honyaki Gyuto in White steel. The Hamon line on that and the patina is beyond sweet.
The handle on the knife is this video is very nice. What type of steel?

Here's one of Salty's Masamoto Honkaki Sujihiki doin the mater test.

http://www.youtube.com/watch?v=6aoQ...jPrF6VTzOA&index=53&feature=plcp

If I tried to filet a grape into that many pieces I would be serving it up with a side of finger tips. Nice blade.....

My wife refuses to use the ditchen knives I make, instead she uses those serated Walmart steak knives with the plastic handle on a GLASS cutting board.