Bearded chef knife

[Fireman]

The thinner, lighter version would be more nimble and my choice for the kitchen. The heavier version would feel more like a light cleaver.

I use a Cai Dao a lot in the kitchen. I wonder if I'd prefer this bearded style if it had a totally flat blade?

I might have to buy a Soba Kiri and try it out.

Is the thinner version of your knife better suited to the kitchen?

[Fireman]

The maker is using Nitro for stainless and a few 10-XX steels for non stainless. The rocket motion with a finger in the hole as a pivot works great for mincing by design. I’ll have to get back to you on exact thicknesses

Nice knife, Fireman.

It reminds me of a soba kiri.

Random link from a site I have no affiliation with:

https://hitachiyausa.com/collections/soba-kiri

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.

[Fireman]

He made them from .094” for kitchen and .125” for the thicker version. I’m sure he could do any thickness within reason

[Cambertree]

He made them from .094” for kitchen and .125” for the thicker version. I’m sure he could do any thickness within reason

Thanks 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.

[Fireman]

He made them from .094” for kitchen and .125” for the thicker version. I’m sure he could do any thickness within reason

Thanks 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.

I’ll keep you updated.
I don’t have possession of one yet. The one shown is the shop model by the knife maker. I am excited to put one through the paces of what I normally do. What is exciting is how versatile it is and how efficient it will be.

[Fireman]

Here 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?
https://youtu.be/GDCAHZqJ_ls

[Bill1170]

Here 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?
https://youtu.be/GDCAHZqJ_ls

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]

The paring hold is an advanced maneuver

[Fireman]

One bonus safety aspect is that when chopping difficult or odd shaped items with a standard knife, too much force because of the hand position means using two hands at times and if it rolls, people can get cut pretty bad. With the extra control and efficiency of this design, this can be safer. Less hand fatigue can be safer as well having more hand strength for longer use.

[Fireman]

Here is the “Bearded Chef” test model that will go to a local chef for input and critique. Notice the blade edge curve difference to the camp chef one. It weighs 11.5 Oz. with the thinner high carbon steel blade stock that will be better suited for slicing.

[Woodpuppy]

I’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.

[Fireman]

It bothers me so much having low counters, always leaning forward is literally a pain in the neck. I never thought about the height adding a more natural neutral in line ergonomic work position, but now that you mention it... I can see that. The hole position is a compromise like most things in life. I can see a smaller version that could be better for smaller hands. I would make a template and have the exact hole position you desired being that this is a custom knife at this point. Thank you for all your input.

[Fireman]

My bearded chef and SHTF Kitchen Machete
The kitchen machete is a 12.5” blade so it makes the 9” chef knife look relatively small. the handle on the chef is a fancy grade New Tasmanian Blackwood and the Kitchen Machete has exhibition grade Koa and both are stabilized wood. What do you think?

[Fireman]

I’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.

From the knife maker....

“I picked up the trial one from the local chef this afternoon and he was very pleased with it and highly recommends it although he did say that he was not used to having the depth of blade as he has never used (or had need for ) the likes of the chinese vegetable knife or the serbian style. He did say that if he started his career with something similar he would probably not use any other type of knife. He has had 30 + years in the kitchen so is reasonably set in his ways byt he said for a younger chef starting out it would be an excellent knife to have.”