Eric Estlund does special order custom knives!
https://www.wintercutlery.com/produc...=false&q=false
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Eric Estlund does special order custom knives!
https://www.wintercutlery.com/produc...=false&q=false
Very pretty work, Eric.
Looks pretty. Though I would be suspicious of any knife when the forge does not identify the steel. For nearly $200 for a 170mm nakiri I think you can do better. Many choices, but this might be a place to start: Fujiwara Nashiji.
https://realsharpknife.com/collectio...i-165mm-nakiri
My experience with Wusthof is it's not bad, it's well made, decent grinds, solid knife. But you can definitely do better for the price they're charging, they're thicker than necessary and the steel sucks (for the money). SeriousEats is always a good place to check :: https://www.seriouseats.com/chinese-...-kitchen-knife
Got some Amazon gift cards for Christmas and just ordered myself a 240mm Misono gyuto in carbon steel. Biggest 'chef' knife I've had, first carbon steel kitchen knife, first asymmetric bevel. Coming from Japan, be here in a few weeks.
I could do without the silly dragon engraving, but it'll wear off over time.
Pic from here :: https://japanesechefsknife.com/colle...d-carbon-steel
https://japanesechefsknife.com/cdn/s..._1024x1024.jpg
Enjoy your new knife!
Recently I began making large batches of soup to freeze and find myself chopping enough veg that a chef that size would make some sense. It's not a struggle to get along with my 210mm gyuto and 165mm nakiri and I have no plans for a larger gyuto but suddenly I can see the utility even in a home kitchen with food prep demands that fall well short of Herculean.
What I ought to do is get rid of some legacy/inherited knives that are just taking up space in overflow storage and my brain!
A longer bread knife would be handy but I won't toss the one that's been with me for half of my life. Increasingly I feel an affinity for tools, pedigreed or not, that have quietly done their jobs for me, for decades.
It's shorter in height than I expected, but I like it so far. One meal (chicken, bell peppers, onion) + a couple apples and it's already getting some patina.
https://i.imgur.com/vnjnzMK.jpg
https://i.imgur.com/OMKNN9a.jpg
https://i.imgur.com/5lIJ9hK.jpg
https://i.imgur.com/BvtfS9J.jpg
You will get tired of it Dustin ;) I'll help you out by taking it when you are completely exasperated.
GORGEOUS knife.
Nice looking knife but, yeah, the heel looks pretty low particularly against the other, shorter one (which looks nicely made and pleasingly proportioned). Doesn't strike me really as a chef but reminds me more of a thin, narrow Sabatier (240mm x 15mm heel) I have which is wonderful for slicing fish and amateur sushi hour, but would be terrible for prep chopping. My knuckles would be smacking the cutting board with that one and the blade isn't up to such use. Is yours a thin blade relative to the usual jobs for a chef knife of that length?
My 210 Masakane heel is 25mm which is fine, but I wouldn't want it to be any less and my old Lamson chef is 30 which was generous but it's a relative beast, and now my spouse's daily driver that I don't generally touch...or touch up until asked. In it's current state it would, and did the other day bc it was out and at hand, drive me nutz; like cutting with the edge of a well used cold chisel.
You guys have me looking again. Quit it already!