Kitchen utility knife in Stainless (Master line)
I love this kitchen utility knife design because it’s small enough to do all the jobs you expect from a utility knife but has extra heel height to be much more versatile. With a heel height of 1.5” it’s almost as tall as most petty chef knives.
Knife Details:
Blade length- 4”
Heel height- 1.5”
Handle length- 5”
Steel- NitroV stainless
Handle material- African Blackwood, Box elder, Stainless Steel
Edge thickness and hrc- .005” and 62 hrc
Grind: Walkschliff
Edge Angle: 15 degrees
Weight: 2.8 oz
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
I love this kitchen utility knife design because it’s small enough to do all the jobs you expect from a utility knife but has extra heel height to be much more versatile. With a heel height of 1.5” it’s almost as tall as most petty chef knives.
Knife Details:
Blade length- 4”
Heel height- 1.5”
Handle length- 5”
Steel- NitroV stainless
Handle material- African Blackwood, Box elder, Stainless Steel
Edge thickness and hrc- .005” and 62 hrc
Grind: Walkschliff
Edge Angle: 15 degrees
Weight: 2.8 oz
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
I love this kitchen utility knife design because it’s small enough to do all the jobs you expect from a utility knife but has extra heel height to be much more versatile. With a heel height of 1.5” it’s almost as tall as most petty chef knives.
Knife Details:
Blade length- 4”
Heel height- 1.5”
Handle length- 5”
Steel- NitroV stainless
Handle material- African Blackwood, Box elder, Stainless Steel
Edge thickness and hrc- .005” and 62 hrc
Grind: Walkschliff
Edge Angle: 15 degrees
Weight: 2.8 oz
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.