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 Post subject: Hi end chef knife recommendations.
PostPosted: Mon Oct 15, 2012 4:10 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7661
Location: Madison Wisconsin
Hi,

I am an avid high-end custom knife collector and like a good chef's knife. I realized last night, the knives I use in the kitchen are terrible. With this being said, I would like to learn a little bit more about the high-end chef knife market. For my first purchase, I want to buy something that can do just about everything in the kitchen, I realize one hat doesn't fit all, but I would imagine there are a few knives that do just about everything well. I am looking for something exclusive, handmade, and nice.

Would you have any ideas or recommendations? Price will not be a factor in this purchase.

Thanks,

Justin



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Mark Richmond
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 Post subject: Re: Hi end chef knife recommendations.
PostPosted: Mon Oct 15, 2012 4:12 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7661
Location: Madison Wisconsin
Hi Justin,

This one by Pierre Rodrigue comes immediately to mind. His knives are completely hand made, beautiful and perform really well. I only get a couple of his knives per year and just so happens one was delivered on Friday afternoon.
http://www.chefknivestogo.com/piro24dagy.html

If cost wasn't a big factor and I could grab one knife out of our inventory today that would be the knife.



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 Post subject: Re: Hi end chef knife recommendations.
PostPosted: Mon Oct 15, 2012 7:45 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Mr. Richmond,

I am very interested in that Pierre Rodrigue knife. Could you tell me a little more about it?

Thanks,

Justin



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 Post subject: Re: Hi end chef knife recommendations.
PostPosted: Mon Oct 15, 2012 7:46 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Let me drag Pierre over here and have him talk about the knife.



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 Post subject: Re: Hi end chef knife recommendations.
PostPosted: Tue Oct 16, 2012 1:04 am 
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Joined: Fri May 04, 2012 2:48 pm
Posts: 155
Location: Alberta, Canada
Thanks! I'm pleased you like it!

It is a 240 mm gyuto, based loosely on a Heiji profiled gyuto. It was forged from 1084 and 15N20, and folded to 144 layers. Ground to a convex geometry, the aid in food release. The back portion of the edge is flat for nice board contact when cutting, and a thin tip for fine work. The bolster is mokume, copper, brass, and nickel/silver. The handle is Hawaiian Koa. Probably THE nicest piece of presentation Koa I have ever seen.

If I can answer any particular questions, please ask.



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Maker of custom kitchen and sporting cutlery.

Visit me at www.rodrigueknives.com
email pierre@rodrigueknives.com

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