Help me aquire a Chef Knife.

It what my Mundial that ive been using for years is, so I guess its a comfort and knuckle clearance thing.
 
Pics of the Shiro Kamo R2 that I received today.
This is a light saber! Easily able to cut through the fabric of time into a new dimension..lol
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Choil pic.
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Distal Taper.
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A beautiful Rosewood and Ebony handle.
And is wayyyyyy sharper right ootb than any knife I've ever handled.
I am seriously stoked!
 
Thanks for the suggestions!
I need to research the production knives as I didn't see blade widths shown at 1st glance.

I do hope some of the makers here have or can make one for me. Altho I understand my budget may not allow it.

Check Health Dept. and your work kitchen specs about wood grips. Most kitchen cutlery has molded synthetic handles for sanitation reasons.
 
After using it a week or so ( in a professional setting)I could see a bit of light glinting in some spots, so I sharpied the edge and basically Stropped it on 1500 and then 2500 sandpaper.

Holy Cow! I only thought it was sharp before.
It now equals or surpasses any edged tool I've ever used.
Its light ,thin ,sharp and holds it's edge well.
I would recomend this knife to anyone.
And the price is reasonable IMO for what you get. (Under $300.00)
Which is the most I've spent on any knife. And I would buy it again w/o hesitation after experiencing it.
 
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