When a Daddy Santoku and a Mommy Nakiri love each other very much...

The OMWC · 11 Apr 2023

...they have the new knife I just had custom made for me by a local artisan. My daughter got one in yellow and brown, I got one in purple and gold, and these are, by a wide margin, the very best knives I've ever used. Scary sharp, thin, perfectly balanced, just float through the food. Admittedly, I'll be living off rice and beans for a while...

vernplum · 11 Apr 2023

The OMWC said:
Admittedly, I'll be living off rice and beans for a while...

Both things that don't need cutting.

Nice knives though!

The OMWC · 11 Apr 2023

I've never had a custom-made knife before, but it was clearly time. And I got exactly what I felt I needed without being constrained to a single category. Seth (the guy who makes these) is a fanatic perfectionist which I understand and admire. The price was high, but it took him four 12 hour days to make it, so I feel like it was almost a bargain. And purple and gold are the school colors of the university where I work.

I thought my Shuns were pretty excellent, but then this came along...

SandwichShortOfAPicnic · 11 Apr 2023

Wow that looks amazing.
Personally I wouldn’t go for a knife without a pointy end but I can see why you’re made up with that!

I’d love some nice knives but the abuse they get in this house means I’ll be sticking with what I have for a long time yet!

FowlersFreeTime · 11 Apr 2023

I cannot get around the feeling that this knife looks like a French Chef's knife (sabatier?) with the last inch of steel broken off the tip. Sorry, I know that sounds disparaging, and I don't mean it to be an insult, that's just my observation.

The OMWC · 11 Apr 2023

But the blade is absolutely straight, which is not the case for my chef's knives. The guy who made it called it a "modified nakiri." I used it today to cut some slightly past prime cherry tomatoes that were soft. Sank through them cleanly with zero effort or squashing.

I am totally in love.

caseydog · 11 Apr 2023