No professional chef would use such a knife. The blade shape is unpractical for cutting fruits or vegetables in a smooth, efficient motion. Also food can get stuck in the sharp angle between blade and handle.

That coin is tunisian money

Yes

@@hajritaoufik8064 i noticed that as well. I think I even have that one.

Easier on the hand in the long run, and gives a designed point of failure should one be needed.

@@quinn_brock Sorry. Neither of those make any sense. *I can accept that it's just an artistic choice* but your engineering logic is silly. Removing most of the tempered glass area of a car windscreen so, in case of failure, there's fewer bits of glass to cut you is the same inverted reasoning you have proposed. The *actual* "designed point of failure" is to use a formula of glass which crumbles safely, NOT to just sculpt two thirds of the structure away so that it is barely performing its intended use. Tool ergonomics depend on the user's hand size and being too small is at least as bad as too big for ANY handle.

@puirYorick It looks more like a knife that will sit on a shelf. I doubt that tang would break but It may certainly bend after some time.

@@chongtak I'm perfectly fine with it as a piece of decoration as I said to the other guy. It keeps a thing out of the trash.

@@puirYorick I agree

Well, he wouldn't be cutting trees so...

@nikos xois indeed

yeah cutting down the tang and a round handle and only one small pin on such a wide big knife. is not great

Make cir ular handle. cut sides off. sand

Octogonals are pretty good for that too, and easy to make. Just plane/rip the corners off square or rectangular stock

Bro...that is close to a real tomato... No chemical added to growing,so the can have diferent shapes ..not only perfect round, the tase is sweet and smells like a tomato, supermarket shit hard like stones..and no taste... By the way u sayed dont think u had the chance to get a proper tomato till this age 😕😔.is sad..a bit i m comming from a country where they still cultivate proper tomatoes just for home use.(there i grew by picking all childhood straight from trees fruits like .peaches,apples pears, watermelon,grapes, prunes..whatever..u name it😁 very grateful for all that😌..onlu few countryz in europe doing it...u just try a salad of those tomato with spring onion, oil and vinegar +salt...u ll never forget it😉

You obviously prefer your tomatoes to be without flavour.

@@UnCoolDad funny, i know this variety as cuore di bue

@@sheerluckholmes5468 I obviously never stated anything like that. Weird doesn't mean tasteless.

Most cooks will pinch the blade with thumb and forefinger, with the handle stabilized by the remaining fingers and palm. The key is having a sharp knife so you just need to guide it lightly. Cleavers and such do better with contoured handle, I think.

It was only to be expected by someone why actually thinks this classifies as a restoration.

problm tang lol

Thats me

true

With a kitchen knife that has a big heel like that it shouldn’t be too bad, you should be using a pinch grip anyway. But I agree, as soon as you get out of pinch grip that handle is useless for edge alignment.

The knife is probably just for show but that is true

Tell that to the thousands of cleavers made even today with a round handle.

Japanese put round handles on all serious kitchen ware. He just pulled off a lovely glowup!

Yes, that would have been a nice touch except that the disc he punched out of the coin centre is probably mashed beyond remaining aesthetically pleasing...oh well.

Mixed feelings on that.. but somehow the contrast is disconcerting to me..but then it is just me

Fine for kitchen use but yeah, wouldn't stand up to a brutal test.

I wouldnt use it for kitchen use, there is no sealant in the tang. You would have to pull it right apart every day to clean it