Ken Onion Chef's Knife

Greetings Earthlings,

After a marathon chopping session with my 10" Wustoff, I asked myself why in classic knife design I would have to suffer the pain of the top of the blade digging into my index finger? In order to maximize downward force on the heel of the blade, you hand has to move forward of the handle causing the top edge to be under the index finger.

I know a good knife maker (isn't there a fancy name for that?) that made a hunting knife for me. I wanted a handle that allowed my index finger to be over the blade and more of a belly so that I could either rock or use a stroke motion. I also wanted a more ergonomic handle with more curve and finger indentations like a good hunting knife. I drew out my design for the knife maker. (Cutlerist?)

I have a Ken Onion pocket knife that I love and thought I would see if he had any kitchen knives. Ta-Da! He designed a knife that Shun in Japan makes. 8 1/4" Chef's Knife DM0500. I hear there is a 10" now. MRSP $240. They can be had on eBay for $110.



How does it work? It chops! It slices! It dices! The tomato test- chops skin side up. It has a great rocking motion. Throw away the stand that comes with it. Ken Onion is a genius. You want one of these.

Kit

kit wrote:I know a good knife maker (isn't there a fancy name for that?)

According to The Knifemakers Guild, they are called knifemakers.

Kit, I'm curious about how you hold your knife...while I realize the Wusthof is not necessarily ergonomic, I've never experienced the grip issues to which you refer. Could a possible remedy be a new grip? Just wondering....

Kit,

I've had the 8 inch one for over a year. It is my 'go to' knife for almost everything. But one day I wasn't paying attention and ....

Bill/SFNM

When I hold a chef's knife, my first finger is ahead of the bolster. It isn't a problem for quick use but when making curry for 14, I actually developed a blister. The reason for holding the knife that way is to apply more force on the heel of the blade. The balance point is then moved forward so that the handle doesn't act like a lever and the blade as a fulcrum. With the Onion, you can see the the bolster is well forward of the heel and more ergonomic.

Does that make any sense?

Kit

kit wrote:After a marathon chopping session with my 10" Wustoff, I asked myself why in classic knife design I would have to suffer the pain of the top of the blade digging into my index finger?

Kit,

I've lightly filed the edges smooth on the top, where you outline, and just ahead of the handle underneath (no, not the blade, the thinner part where you hook your index finger) on some of my chef's knives.

Carbon steel Korin trading knives needed the file the most, my Misono's not at all. German knives vary.

The Ken Onion Chef's knife looks like a winner and your, and now Bill/SFNM, is all the recommendation I need to unlimber my CC.

Enjoy,
Gary

I haven't used this knife, but do own and really like several other Shun knives including the 7" santoku and 10" chefs knife. These also have a unique handle design incorporating an asymetric oval cross section allowing right handed users to hook their index finger naturally around the front of the grip. I find this very comfortable, and much less fatiguing than conventional designs.

I've been extremely happy with my 7" Alton's Angles from Shun. It's a gorgeous piece of watered steel, with a handle angled up a bit. It's better for slicing than chopping, but you'd have to pry it out of my cold dead hands to get it from me.

It just arrived, I am very psyched!!!! I just love the Shun line of knives, I don't know how if am going to be able part with my 7 inch Santoku, it has been very good to me. Although, if everything on read about the knife is accurate then it may be demoted to the "B" team.

I went and tried one out at the Sur La Table on North/Halsted. It's ok I guess but having owned Ken Onion pocketknives in the past I have to say I am disappointed in the overall finish of it. There are ridges and the usual high level of polish you see with Ken's products is just not there. The knife is just ok in the hand but I'm not in love with the balance.

I went and tried one out at the Sur La Table on North/Halsted. It's ok I guess but having owned Ken Onion pocketknives in the past I have to say I am disappointed in the overall finish of it. There are ridges and the usual high level of polish you see with Ken's products is just not there. The knife is just ok in the hand but I'm not in love with the balance.

It sounds like we are talking about two different knives. The fit and finish on mine is outstanding. It is new so it is not a recent QC issue. The balance point is one of the major selling points for me. If I roll my right hand over and hold the knife with just my index finger out straight, it is completely parallel to the earth. In my mind's eye, this is what a chef's knife should be. But what works in my hand is different for somebody else.

I put the 5" utility on my Xmas list. Anybody?.... I have been 'pretty' good.

Kit

Where the tang meets the bolsters there were definite ridges and the polish of the wood was not as high as on other KO knives. Maybe the Sur La Table one was a poor example but I doubt it.