kootenay joe wrote:There is a slight curve to the edge. Did you create this to be the best possible vegetable slicer ? i.e. point on cutting board, raise handle, place carrot under blade and bring edge down to cut a round of carrot, then repeat, fast, moving carrot under blade. You know what i'm trying to describe i'm sure.
I have a few forged Santukos and i find them to be The Best all around kitchen knife for everything that a parer cannot do. When preparing veges for canning/freezing the Santuko can slice very well especially when degree of edge curve is 'just right', which is only a very slight curve.
Have you made other Santukos and if so did you ever 'fine tune' this part of the design ?
That you Master Knife Maker Hellize.
your fan from Canada, kj
P.S. this is not really a "mini". I would call it a small Santuko but at 10 1/2" it is a reasonably common size for this pattern.
Glad you like it!
Yes, I have made like it is on purpose! I have an old self made kitchen knife which I use daily, with that I have made the mistake to form an almost straight edge. Don't get me wrong, it is fabulous for slicing bread, cheese and ham, but it isn't the best on a cutting board.
So all in all, you are right my friend. For kitchen tasks a slight curve is an absolute must, thus a santoku is ideal
unfortunately I don't really make any, no one wants them around here