Some years ago I owned a Wuesthoff heavy chef's. It was a pretty cool knife, though because of its weight and geometry, it didn't see much use. Recently I tried a Japanese heavy chef's and it got me interested in making one.
I am going to use 4.5 - 5.5mm stock in 52100 for carbon or powder steel #1 for stainless. I will give this knife my typical geometry that would allow for extensive tip work.
Weight target for 270mm will be 225-250g without a handle, about 300-325g with the handle. Heavier, slightly oversize D handle should help with a balance, though I expect the balance point to be forward, by 1.5" or so.
Fit and finish the same as on my other knives. Standard heat treatment - best combination of sharpness, wear resistance and edge stability.
Geometry will be mostly convex, but I will explore tweaking it so the knife could more versatile cutter along the whole edge, including heel.
This would be a specialty knife, like other specialty knives: scimitar, single bevel knives, etc that I offer infrequently.
Steel for this type of knife should would offer good wear resistance, and should respond well to stropping on a felt and touching-up on 8K DMT diamond plate. One would want to keep the original geometry for a long time to maintain performance, so the target here is to extend time between sharpening sessions to several months in a pro kitchen.
52100 for a carbon steel and PM #1 for a stainless have a good wear resistance, small carbide size for edge stability and respond very well to stropping and touching up on DMT plates so they would be my steel of choice for carbon and stainless respectively.
Prototype is moving from a concept to a production very soon. Pictures will be posted as they will become available.
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