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Hatchetman
138
Feb 14, 2018
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I'd be more interested in this drop if companion pieces are planned, particularly a boning and paring knife, though there is always room for a decent slicer, bread knife, cleaver, etc. Can we expect to be able to build a set of knives with the same design elements?
Feb 14, 2018
xilvar
49
Feb 14, 2018
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I used to also like sets of blades that look the same, but eventually I realized that knife sets in general tend to defeat the ‘function’ side of knives. I think we’re all conditioned to want that block full of same looking knives by the big knife marketers.
Objectively though it tends to be a sign of a more ‘real’ kitchen to have knives each of which was selected to be the best for the person’s cutting style and desires.
In my case I currently have and use:
a sekizo vg-10 nakiri clad in layered steel with a nearly full flat so I can cut to the board and use for 90% of my tasks. a wusthof 8” chef that I beat up for random tasks. a global deboning knife because for deboning I like their handle the most. an aristsugu 10” french profile gyuto in blue #2 which I use for meat slicing. A shun Ken onion sg2 paring knife
they’re all chosen because i like them for their particular function. If I had all one maker or line of knives one or more would be inferior.
Feb 14, 2018
JonasHeineman
5952
Collaborations
Feb 15, 2018
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It's great to hear that you're interested in more knives with the same design basics and materials. We can't say for sure, but other members have said similar things and I think that if this drop continues to gain support over the next month, it's likely that we could see at least a paring knife and bread/slicer later in the year.
Feb 15, 2018
Hatchetman
138
Feb 15, 2018
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I understand where you are coming from, but disagree to a degree. Did my share of itinerant cooking back in the day and knew better than to leave my best blades laying around some random kitchen to wander off, so had a set of Dexters that did a fine, if uninspired, job. The handle shapes and general ergonomics changed according to the blade geometry, and if I was working carving station or something my cutting board didn't look like a knife rummage sale.
My favored set of blades these days includes a couple Hattori French knives, a Zhen boner, Dalstrong slicer, while I use whatever folding knife I'm playing with at the time as a paring knife, currently a Maxace Wind. I still do some showing off in kitchens every now and then and I've always wanted a set of knives that work well while having similar design elements.
Moreover, there are some things I don't like on a knife. I hate round/cylindrical handles, feeling very strongly that a good blade should provide an unmistakeable tactile clue as to its fine orientation, which rules out a lot of Japanese style blades making the rounds these days. And I hate bolsters that the bottom edge of the knife runs into as any knife that is used seriously will need sharpening, and a knife that is sharpened enough will develop a gap where the blade meets the bolsters, making mincing garlic or whatever an issue, so that rules out a lot of German blades.
The Apogee, on the other hand, looks like the grip geometry satisfies my tactile clues to blade orientation preference, and doesn't have a big honking bolster on it which frankly hasn't ever made any sense to me. I'm not seeking merely a scaled down version for a boning, paring, or slicing knife, but something with kindred design elements would look good if ever cooking with eyes on you. If you've been in the food biz you know presentation and eye appeal is a big chunk of the battle, and I feel those esthetic standards apply to equipment too. If Massdrop were to develop a set over time I expect it would sell; if the first piece passed muster I'd certainly buy the ensuing ones.
And hey, if this notion of a set actually gets any attention, throw in a matching big honkin' sharpening steel as well as a stout carving fork. Or heck, shoot the moon and toss in some thematically similar garnishing tools like a corer, peeler, zester, etc. and turn this into a long term project.
Feb 15, 2018
Kavik
4362
Feb 15, 2018
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I don't disagree with anything you said......but still like the idea of paired up gyutos and petties. Not that I have any pairs lol but I like the idea of finding a set that I like both of
Feb 15, 2018
xilvar
49
Feb 15, 2018
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True enough! I think if I had a petty at all it would likely be nice to have it match either my chef or my gyuto. I do have an additional global santoku which does match the deboning knife.
But I eventually decided that i don’t like santokus as much as nakiris. in my particular use case I also found I didn’t like the global handle on a large knife.
Feb 15, 2018
xilvar
49
Feb 15, 2018
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Yep! I can definitely understand it being an actual thoughtful decision in many cases. I’m mostly still having flashbacks to a million friends mindlessly requesting matching sets of XXXXX brand knives for their weddings... (admittedly most of those knives gather dust anyway so it matters little)
Feb 15, 2018
Hatchetman
138
Feb 16, 2018
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Oh yeah, I agree. My usual wedding present for folks was one nice French knife, usually a Hattori, at least when I could find them. Sets are just going to bang into each other in the drawer, with the boning knife used to spread mayo on bread, as the spreader if forced to cut cheese.
Feb 16, 2018
JonasHeineman
5952
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Feb 16, 2018
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That's a really nice gift idea! I had the chance to go to the Seki Knife Show this past year and was able to pick meet Mr. Hattori and pick up one of their knives made from Cowry-X that's lasered with the 50th Anniversary Seki Outdoor Show logo. It's much lighter weight in the handle than I'm used to (half tang and linen micarta), so it might actually end up being a gift as well...maybe, I kinda love it and it's a pretty cool keepsake from that trip.
Feb 16, 2018
Hatchetman
138
Feb 16, 2018
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I like how thin and nimble they are. As someone who often swung some tank French knife 8 to 10 hours a day the difference is quite appreciable. And dang, his blades cut like a dream.
Feb 16, 2018
Deaomega1214
470
Apogee Culinary Designs
Feb 17, 2018
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I’m working on them now
Feb 17, 2018
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