So, this happened....

PBS chef Vivian Howard now has one of my hand-crafted kitchen knives! A 210mm gyuto with curly maple handle. Her initial comments on receiving the knife:
“It’s beautiful. I love the weight of it & the thin nature of the blade. Thank you. Can’t wait to use it!!!”

Vivian Howard’s new Provision knife


Nice! Put one in MY hands! Can’t wait to use it! I’m always making her tomato pie.


Lol, I do have a 170mm demo santoku I lend out to people if you’re ever interested. :slightly_smiling_face:


Great knife, great progress, Eiron,

I’ve recently gotten interested in Chinese cleavers: a Shibazi F208—ever tried making a cleaver for vegetables?



Thank you! This thread inspired me to sharpen my knives.

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Thanks @drrayeye! :slightly_smiling_face:

No, I haven’t done any veg cleavers yet. The steel I’m using (D2) is great for the super-thin kitchen knives I’m making right now, but it’s way overkill for a cleaver. I’ve been toying with the idea of using a less tough/hard steel as a less expensive option for the knives, so if I go that way a veg cleaver would be a possibility at that point.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold