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Kitchen Knives
Basic Models Gyuto (Made To Order)
Price range: $25.00 through $30.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models Gyuto”
While I’ve always tried to ensure I’ve had a range of offering available from highly polished honyaki to the sort of utilitarian blades a line-cook might afford, I’ve often wondered how far I could take things in that direction. Many of you have heard the story of the sculptor who, when asked how he made such impressive work, replied that he didn’t “make” the sculptures, so much as he removed everything that wasn’t integral to them. So, in that vein I asked myself the following questions…
Can I produce a knife with the same functionality as a more expensive one without it being a complete eyesore?
How important is distal taper?
How thick can a convex low bevel be without wedging?
What would it mean to make a knife with only the most essential features?
These collectively represent my answer to those questions…
They are the most basic models of knives I can make. Intended for beginners and professionals on a tight budget alike, they feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-AEB-L or 52100 steel
-50 to 52mm tall
-Rounded spines and choils
-Weights in the typical range (~160g for a 240mm gyuto and ~140g for a 165m santoku)
-Excellent food release
-Cutting ability close to more extensively ground blades
I have tested all variations of these basic models and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*As a cost saving measure, no Maker’s Marks will be etched
**Blade pictured is 52100
***Basic Models” knives generally feature some dimpling from mechanical straightening.
These basic models will be made to order in batches of 10, currently available in the following sizes
Gyuto: 240mm
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Uncategorized
Basic Models Petties 150mm+180mm (Made to Order)
Price range: $25.00 through $40.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models Petties”
These are the latest expansion of my “Basic Models” line of kitchen knives. These petties have all of the same features as the other knives in my “Basic Models” line and at the same great price point.
While these knives do not feature a neck, the design actually allows for more board clearance than the same design with a neck because this design allow me to move the handle up higher relative to the edge.
-150mm and 180mm blade lengths
-30mm blade height
-burned oak handles
-1.6mm bladestock
-full convex ground bevels
-AEB-L stainless steel blades
-Made to order in batches
<$190 CAD price point
*Basic Models” knives generally feature some dimpling from mechanical straightening.
To read more about this line of knives click here
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Kitchen Knives
240mm AEBL KS Type Gyuto
$50.00A 240mm gyuto in AEB-L stainless steel modeled after the Masamoto KS with a little added height and weight.
- Blade: 240mmx54mm AEB-L (~63hrc) Belt finish
- Neck: 18mmx18mm
- Handle: Bolivian Rosewood + walnut, oil finished and waxed
- POB: 40mm from the handle
- Spine: 3.24mm at the handle, 2.65mm at halfway, .68mm 1cm from the tip
- Grind: full convex 50/50
- Weight: 183
- Relieved choil and spine
- Edge: .2mm@1mm, .35mm @2mm, measured at the midpoint,
Any US Tariffs will be covered by myself in full.
To read more about AEBL click here: https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
