santoku

“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”

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.

*****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

Bunka, santoku and nakiri: 165mm+180mm