What do you make of this?

Sorry for the crappy desktop photo. I just can't get over how this knife is profiled. (nevermind the handle)

My wife works as an outdoor guide at a large spa/retreat type place here in the Berkshires, and during some downtime, happened to meet the head chef for the resort. After chatting, he sent her home with this knife for me. I get the sense these are the knives they are supplied with.

I've never seen a knife with a belly like this, even growing up rock cutting on old stainless Sabs. I don't think the photo shows it well, but there isn't a flat spot on the entire edge. Are there chefs who find this profile useful?

I need to find something nice to say...but words elude me.

 

I think that is similar to my Lamson. Maybe more belly. More like the Vmatter knife.

 

Standard modern German profile. Rock-choppers seem to like.

 

just looks like a wustie with a hideous handle?

 

I actually like my Lamson. It was my first real non-Walmart knife. It wasn't great until I learned how to use wet stones. I put a more acute angle on it and it cuts really well and gets quite sharp. Is it on the order of the knives we discuss here? Not even close. But it's far better than the sani-safe Dexters that are standard issue in most kitchens. As Benuser says, It's a German profile. Nearly all of us prefer the classic French style a la Sabatier which most gyutos take their cues from. I do too. So if you started French, it's tough to go German Maybe it's nostalgia but I can't let my Lamson go. For me it's been a great workhorse. I liken it to a Western Santoku, it does everything well but nothing great.

 

That is a rocking chopper style blade. Not my favorite but if you are into rocking chopping... well there ya are

Those are styled after the normal 2 handle rocking chopper but made "like" a knife with a single handle

 

My Lamsonsharp veg knife has a similar though not as exaggerated round to it.

This is about as round as I can handle a blade and still find it useful

 

A "Housewife Knife". I kind of like the idea that Lamson is bringing a knife to the market that normal (present company excepted) people might buy.

 

I see several knives with very similar profiles in every knife skills class I teach.

 

We sell Lamson knives. Maybe I should say we stock them, as we don't sell many. In 20 plus years I don't think I have ever sold one to a chef. Mostly they are purchased by people who grew up with the old Chicago Cutlery brand and similar German influenced blades. Their 6 and 8 inch chef's knife is indeed very rounded. You get a bit of a flat area at the heel on the 10 inch blade. Lamson's Santuko is quite rounded on the cutting edge too.

That particular handle is from the Fire series (plastic impregnated cocobolo handles).

Their Vintage line is a bit flatter near the heel but still a very rounded belly.

Note: these are screen shots I grabbed and the knives are not to scale to each other... but close. I only stock the Rosewood handle line, so couldn't do a side by side photo.



I momentarily had high hopes for the Vintage Line when I received a pre-release knife: better blade profiles, no bolster, nicer handle, American made steel (they currently import), higher Rockwell hardness... but it ended up as a stamped blade.

 

I believe the handle material in the first pic is Kirinite material, basically a colored plastic type material. I don't think they have any real wood in those at all, all plastic.

 

This might sound weird, but I'd love to give it a spin. I'd reprofile it and knock back the bolster for you, if you'd like, as well.

 

Neil my intuition says Guy Fieri had something to do with this design ;-)

 

@mucho bocho - you talking about this one?



I played with those briefly at a trade show. When you first pick one up they don't seem all that bad. You definitely need a big hand, otherwise it is like holding a baseball bat. It is when you try to work with them that they get really annoying. Decent German steel X50C4Mov15. 18 degree cutting edge. Don't know the rockwell hardness but since that is pretty much the same steel Wusthof uses, I would say around 58 to 60.

For me, the biggest problem was the name on them.

 

Thats hilarious!