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Kitchen Knives
Basic Models Sujihiki
Price range: $25.00 through $50.00These are my “Basic Models Sujihiki”, like the “Basic Models” gyutos, santokus, bunka, nakiri and cleavers they are the most basic and affordable knives I can produce
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
-~38/39mm tall
-AEB-L stainless steel or 52100 Carbon steel
-Rounded spines and choils
-Weights in the <180g range (150gr for a 270mm)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$225 CAD and below price point for most offeringsI have tested the Basics Models sujihiki 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.
Basic Models knives are made to order in batches of 10, once 10 orders have been placed.
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Uncategorized
Basic Models Petties 150mm+180mm
Price range: $25.00 through $40.00Introducing 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
To read more about this line of knives click here
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Kitchen Knives
Basic Models (Santoku, Bunka, Nakiri)
Price range: $30.00 through $45.00Introducing the “Basic Models”
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
-50 to 52mm tall
-AEB-L or 52100 steel
-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.
* The bunka has clean sides because I was using it to experiment with surface coatings. Ultimately I abandoned that idea and ground sides are not available.
**The gyuto between the Nakiri and Bunka has a higher bevel because it was made with 2.7mm stock. I don’t presently intend to offer blades of that stock thickness.
***As a cost saving measure, no Maker’s Marks will be etched
**** All blades pictured are 52100 except the gyuto between the nakiri and bunka. Note the difference in the as quenched finish relative to the 52100 blades.
These basic models will be made to order in batches of 10, currently available in the following sizes
Bunka, santoku and nakiri: 165mm+180mm
Orders will be filled as soon as I have enough to make a batch of 10 basic models knives or in intervals of 8 weeks, whichever comes first.
