High end Oyster knives or anything like that? Just curious as to what people might think they are missing from their collection or something thats under represented in the market!
Gabe
pic for attention

Moderator: GabeMabry
Kekoa wrote: ↑Sat Aug 31, 2024 1:19 pm You know, I have been thinking about an idea that you might call the slicing chef knife. I'm not sure if this would appeal to the general crowd, but two things put this idea into my head. First I noticed that based on percieved bigness, my mom usually goes to use the knife with the least evident form factor. So instead of a Santoku that I would use, she wants a paring knife. If I would use a chef knife, she would use a slicing knife. But because neither of her preferences have very tall blades they aren't very good for some tasks. I got to wondering if she would like something that has enough heel height to have good knuckle clearance, but narrows quickly as to feel agile and unintimidating in her hands.
I also found myself wondering if I might like something similar as the ultimate jack of all trades knife. I really like using the same knife for many tasks, and for the most part my gyuto does great at anything that I wouldn't use a paring knife for. The one thing that I felt could be slightly improved was slicing performance on meat. I actually do butterfly chicken breasts with my gyuto because it is pretty much going to be the sharpest thing in the kitchen, but the narrow slicing knife is easier to manage with when it is sharp enough. So it had me thinking that a knife that a knife that basically becomes a slicer a third of the way down, or halfway down maybe, would be an interesting multi use knife. Kind of a more dramatic version of the shape used on this Xin knife is what formed in my head.
xinChefKnife.jpg
Tim (timos) also made this knife that seems pretty similar in concept by using a clip point shape.
timSlicingChefKnife.jpg
Again I'm not sure how much other people would be interested in the general direction, but it has me intrigued.
My wife uses a Gihei 150mm Petty almost exclusively, except for sometimes a paring knife. The French Chef knife will forever be safe from her, haha.GabeMabry wrote: ↑Wed Sep 04, 2024 3:48 pm If seen a few guys making Offset slicers similar to this- im not sure how i feel about either idea but its interesting! When i do craft shows women almost always tend to be afraid or apprehensive of anything over 6-7" from what i can tell. And most dont like a very tall knife - i dont know how these people get their food cut! My grandmother cut everything with a 3" paring knife in her hand into a bowl =\