[Penn]

Bill,
I’m glad you like the site and the craftsmanship of their knives. They are a great source, I’m sure if you wanted more info they would be very helpful.

Now let’s focus on the hybrid custom chef knife for me as a way to show your deep appreciation of my sourcing ability.

We tend to use slicers more than traditional chef knives. It’s the cuts that are required. A traditional knife when used has a downward pressure exerted on the object. It’s the nature of the cutting with a chef knife, forward downward pressure, as you slice through the object. Whereas, with a slicer, you move through an object when cutting with either a forward, or backward slicing motion.

My ideal would be a knife that had the best of both elements. A 10” blade length 2 1/2” high, the edge would be one sided in the style of Japanese knives, attached to an ergonomic handle were the hand does not wrap around the handle, but is held the way a golfer holds a putter with his bottom right hand. The handle would be made of plastic, or some material that could be form by casting my grip. The knife would have to light weight, durable, a combination of carbon and stainless steel. Maybe carbon, coated in the thinness layer possible of SS.
How soon for delivery?