The two things that stood out to me:

"The best tools shouldn't only be accessible to the pros" but his knife costs more than every knife in that database.

The weight is listed in their help articles as 330g. I also think that handle is chunkier than a typical high end chef's knife. It may be easier to cut things with it, but I think your hand and arm are going to get tired of using it more quickly than with a regular knife at ~100g less.

And I realize these fare worse than the high end japanese and german knives, but it's hard to get excited about a $400 knife you can't put in the dishwasher when you can get a perfectly credible fibrox knife for about a tenth of that, which doesn't require charging and can tolerate 'careless home cook' levels of abuse.

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ackfoobar 6 hours ago | parent | next [-]

I don't think anyone who cares about the cutting experience would put a knife into a dishwasher.

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saxonww 4 hours ago | parent [-]

I'm not disputing that, and it's kind of my point. Most home cooks (I would bet millions) are not worrying about "the cutting experience" when they are making dinner. They are using a knife to cut up vegetables or slice meat or whatever. Then they are putting that knife in the dishwasher. Not all of them, but most.

I think my other points matter more. I think people who are invested in the experience as you suggest care about more than just the edge and finish, they care about the weight and balance and feel as well. I think this knife is probably worse on those qualities.

I don't mean to say this knife sucks or that this guy is dumb. It's a cool knife, and he's clearly not dumb. I just think this is more a passion project curiosity kind of thing than a useful product addressing a large market need. Maybe a future mass market version (cheaper steel, stamped, more contoured handle) would change my mind.

	▲	ackfoobar 3 hours ago \| parent [-]
		> Most home cooks (I would bet millions) are not worrying about "the cutting experience" Indeed, and they won't buy the knife at this price anyway. My point is that not being dishwasher-safe does not matter for ~everyone. If they care, they won't do it; if they don't, they won't buy it.

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tptacek 6 hours ago | parent | prev [-]

Yeah the handle was the first thing I saw here that gave me pause. The handle shape matters a lot!

Though: do. not. put. your. $300. knife. in. the. dishwasher.

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saxonww 4 hours ago | parent | next [-]

I felt the collective cringe from everyone reading that comment :).

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CamperBob2 3 hours ago | parent | prev [-]

For those of us who aren't knowledgeable in this field, what happens if you do?

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tptacek 3 hours ago | parent [-]

It's hard to do irreparable damage to the steel of a knife. It's just an inert lump of metal. But you could fuck up the handle. Theoretically, the detergent could dull your edge. If you don't isolate your knife and it rattles around, that'll definitely dull it. Mostly: it should only take a couple seconds to clean off your knife in the sink.

	▲	defrost 2 hours ago \| parent [-]
		> It's hard to do irreparable damage to the steel of a knife. Sadly not impossible, I've 'lost' (they're still in the back of a drawer) two good knives to idiots attempting to pry apart frozen chops and steaks .. each case snapped a good inch from the tip. Not damage from a dishwasher and not damage the edge I realize, but worth mention as a tale of caution.