Cambertree wrote: ↑Sat Feb 20, 2021 7:16 amNice knife, Fireman.
It reminds me of a soba kiri.
Random link from a site I have no affiliation with:
I like how yours allows a rocker cutting action. I guess it might be useful for mincing too?
What’s the steel, and how thick is the bladestock?
Is the hole for a forefinger to go in?
The flat end of the classic soba kiri serves as a kind of shovel or scraper too, to push noodles from the cutting board into the pot.
Thanks for the further info.
I’ll keep you updated.Cambertree wrote: ↑Sat Feb 20, 2021 3:10 pmThanks for the further info.
The thinner version would be my preference too.
I’ll be interested to hear more about how this performs - both the advantages and disadvantages in relation to other common kitchen knives. Also how it feels in extended use for prepping those large meals you do at work.
Interesting demonstration by the maker. I think the paring demo was sketchy regarding hand safety. The rocking chopping looks very efficient, and the long front portion is good for big stuff like the cabbage he cut in half. Cutting harder veggies (or chopping nuts) with the edge under ones hand seems ideal because it reduces or eliminates the usual torque on the wrist. I like the big hole for how it affords extra grips, could even see an advantage to adding a second hole.Fireman wrote: ↑Sun Feb 21, 2021 10:37 pmHere is a quick video from the maker. Yes, he is a Kiwi in New Zealand. He demonstrated most of the holds but hopefully in the following ones he will demonstrate the finger in the hole rock method. The thinner kitchen one will be a better slicer obviously. What do you think?
From the knife maker....Woodpuppy wrote: ↑Sun Feb 28, 2021 7:10 amI’m interested to read feedback from the chef(s). I think I would be more likely to pinch the blade in front of the scales than use the finger hole, it looks a little far forward but it’s hard to know without holding it.
Another thought- I got a nice 1-1/2” butcher block for my birthday. We have what I consider low countertops; I’m 6’3” of lanky build; I noticed immediately the extra height of the work surface over a thin nylon cutting board. This handle-over-blade difference looks to be close to the same boost in hand height. Combine the two, for a shorter person it might represent a different sort of wrist strain.
Feedback will be useful.