i am about to start working on some custom kitchen blades. i have done the odd piece from time to time, but we are about to start dedicating a large part of our efforts toward custom kitchen designs. what are some specific styles you guys would like to see?

dozer

This message has been edited. Last edited by: dozer,

My favorites (from Shun) are the 10" chef's knife and the tomato knife.

Maybe a Santoku?

Mike. A 10”chef knife and paring knives is what I’d want.

Can’t wait to order some from you. Keep me posted!

Ulu. Never knew how much I needed one until I bought one.

Chef’s knife.

thanks for the feedback. i am gonna make a list of the most popular suggestions. we should have some designs coming before the end of summer. we are excited about working on all the new designs.

dozer

I’m covered on kitchen/prep knives. The one thing I do not have is a nice set of steak knives.

i think i will do the first batch in AEB-L stainless. very popular steel for custom kitchen knives. i may then branch out to more exotic carbon steel or damascus models.

dozer

A good cleaver is something I don't have and would be tempted to buy.

There is very little you can't do with a 8" Chef Knife & Paring knife. Throw in a 8" bread knife and you are good to go for %99 of kitchen needs.

quote:

Originally posted by kkina:
Maybe a Santoku?

This! But you know that already.

i do believe the first two models will be a santoku and a large chef's knife. i am working on the profile of the santoku right now. i want it to be traditional but have our Liontribe style accents. we are excited to be branching out in new directions.

dozer

quote:

Originally posted by myrottiety:
There is very little you can't do with a 8" Chef Knife & Paring knife. Throw in a 8" bread knife and you are good to go for %99 of kitchen needs.

Another vote for 8" Chef style, my 8" Shun does 99% of my basic chores

The course I took taught 3 knifes for 95% of kitchen work. An 8-10" chef preferably a 10" since it's easier to make control contact with the cutting board. A Paring knife for all small detail cuts etc. and a 240-270mm serrated knife like the Tojiro 270mm.

The serrated knife isn't just for bread. It's for sectioning out Butternut Squash, Melons etc etc. A really good serrated knife can be a revelation! Your basic straight bread knife is just that, for just bread.

quote:

Your basic straight bread knife is just that, for just bread.

I worked in a Bar / Grill out of school. We had off set bread knife for cutting subs. I got where I was damn near a wizard with that knife. I actually preferred it to a chef knife for %99 of things. Except for maybe doing large volume of prep with meat.

i have a batch of very nice stainless on the way for the first batch of 8" chef knives and santoku style knives. i am leaning toward stabilized wood for the handles, any suggestions for handle materials?

dozer

Koa wood or curly maple.

Ironwood and second vote for curly maple

sounds good, i will be talking with my vendors and come up with some nice pieces.

dozer

I could use a set of basic culinary for my daughters course - 8" Chef, 5.5" Utility, and 3.5" paring knife.