{"title":"Rhymer Knives","description":"","products":[{"product_id":"rhymer-knives-85-stainless-ktip-gyuto-master-line-9985","title":"Rhymer Knives 8.5\" Stainless K-Tip Gyuto (Master Line)","description":"\u003cp\u003eThe gyuto is a traditional japanese style chef knife. Originally made to cut meat the gyuto is a very versatile option of most kitchen tasks. The gyuto has a flatter edge than a traditional western chef knife but still allows for some rocking. Making it great for large or small tasks. The blade height allows for great knuckle clearance and the downward pointed tip makes small precise tasks a breeze. Knife details: Blade length: 8.4” Heel height: 2.3” Handle length 5.25” Steel: Nitro V Stainless Handles material: African Blackwood, Box Elder, and Stainless Steel Grind type: Walkschliff Edge thickness and hardness: .005” 63 hrc Edge angle 15 degrees Weight: 5.1 oz Walkschliff description: The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is 1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use. 2. Adds blade stiffness without adding weight 3. In my opinion the best way to get effective food release 4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut. Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this. Source: www.Rhymerknives.com\u003c\/p\u003e","brand":"Rhymer Knives","offers":[{"title":"Black \/ One Size","offer_id":52738644214071,"sku":"RKMC-KT8","price":375.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/9974\/7895\/files\/rn-image_picker_lib_temp_8bfe450f-873e-49a8-b00f-17f72f285e64.jpg?v=1785362058"},{"product_id":"rhymer-knives-4-stainless-kitchen-utility-knife-masterline-4122","title":"Rhymer Knives 4\" Stainless Kitchen Utility Knife (Masterline)","description":"\u003cp style=\"text-align: center;\"\u003eI love this kitchen utility knife design because it’s small enough to do all the jobs you expect from a utility knife but has extra heel height to be much more versatile. With a heel height of 1.5” it’s almost as tall as many petty chef knives. \u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eKnife Details:\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eBlade length- 4.1”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHeel height- 1.6”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHandle length- 5.1”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eSteel- Nitro V stainless\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHandle material- Redwood Burl, African Blackwood, and Stainless Steel\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eEdge thickness and hrc- .005” and 63 hrc\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eGrind: Walkschliff\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eEdge Angle: 15 degrees\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eWeight: 3.0 oz\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eThe walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is \u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e2. Adds blade stiffness without adding weight\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e3. In my opinion the best way to get effective food release\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eFood release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eI love this kitchen utility knife design because it’s small enough to do all the jobs you expect from a utility knife but has extra heel height to be much more versatile. With a heel height of 1.5” it’s almost as tall as many petty chef knives. \u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eKnife Details:\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eBlade length- 4.1”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHeel height- 1.6”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHandle length- 5.1”\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eSteel- Nitro V stainless\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eHandle material- Box Elder, African Blackwood, and Stainless Steel\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eEdge thickness and hrc- .005” and 63 hrc\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eGrind: Walkschliff\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eEdge Angle: 15 degrees\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003eWeight: 3.0 oz\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eThe walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is \u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e2. Adds blade stiffness without adding weight\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e3. In my opinion the best way to get effective food release\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eFood release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"text-align: center;\"\u003e\u003cem\u003eSource: www.Rhymerknives.com\u003c\/em\u003e\u003c\/p\u003e","brand":"Rhymer Knives","offers":[{"title":"Black \/ One Size","offer_id":52738660434231,"sku":"RKMC-KU4","price":249.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/9974\/7895\/files\/rn-image_picker_lib_temp_d873b8f3-28be-47d2-bd72-e60a9410232f.jpg?v=1786747787"},{"product_id":"rhymer-knives-7-stainless-nakiri-masterline-1851","title":"Rhymer Knives 7\" Stainless Nakiri (Masterline)","description":"\u003cp\u003eA nakiri is a traditional Japanese knife designed specifically for precision cutting of vegetables. This design is perfect for clean, straight cuts and is especially useful for chopping, slicing, and dicing. The flat blade of a nikiri allows for full contact with the cutting board, ensuring even slices. The wide blade with a flat edge ensures plenty of knuckle clearance while chopping, and is great for scooping food off the cutting board. The nikiri excels in the chopping of vegetables and thinly slicing meat. but its not to be confused with a cleaver. The nikiri's edge is extremely thin, lending itself more to precision slicing of meat and chopping vegetables. Knife details: Blade length: 7” Heel height: 2.3” Handle length: 5.1” Steel: Nitro V Stainless Handles material: Box Elder Burl, African Blackwood, and Copper Grind type: Walkschliff Edge thickness and hardness: .005” 62 hrc Edge angle 15 degrees Weight: 5.2 oz Walkschliff description: The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why I've switched over to the walkschliff grind is 1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use. 2. Adds blade stiffness without adding weight 3. In my opinion the best way to get effective food release 4. Adds edge durability without “wedging”. Wedging is the the knife cutting through the food medium is too thick and you experience drag while completing cut. Food release is the inability of food to stick to the side of the blade. Its something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this. Source: www.Rhymerknives.com\u003c\/p\u003e","brand":"Rhymer Knives","offers":[{"title":"Black \/ One Size","offer_id":52738662072631,"sku":"RKMC-7N","price":340.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/9974\/7895\/files\/rn-image_picker_lib_temp_6e012c99-0308-4301-9756-f1a7f6482ab1.jpg?v=1785362383"},{"product_id":"rhymer-knives-6-stainless-chefs-knife-masterline-8380","title":"Rhymer Knives 6\" Stainless Chef's Knife (Masterline)","description":"\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eThe 6” chef knife model is great because it is a shorter knife with a very tall heel for it’s size. With a blade length of 6” and a heel that’s 1.8” tall. This chef knife is more versatile than a normal petty chef, and can do most jobs on a full size knife but the short blade adds a little more dexterity and makes the knife easier to handle. A great jack of all trades for the kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eKnife details:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eBlade length: 6.25”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHeel height: 2.125” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHandle length 5.25”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eSteel: NitroV Stainless\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eHandles material: African Black Wood, Box Elder Burl, and Stainless Steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eGrind type: Walkschliff\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eEdge thickness and hardness: .005” 63 hrc\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eEdge angle 15 degrees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eWeight: 4.0 oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eWalkschliff description: The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e2. Adds blade stiffness without adding weight\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e3. In my opinion the best way to get effective food release\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003e4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cspan\u003eFood release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"text-align: center;\"\u003e\u003cem\u003eSource: www.Rhymerknives.com\u003c\/em\u003e\u003c\/p\u003e","brand":"Rhymer Knives","offers":[{"title":"Black \/ One Size","offer_id":52844662260023,"sku":"RKML-CHEF6","price":315.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/9974\/7895\/files\/1786747747349_pnsx4f.jpg?v=1786747770"}],"url":"https:\/\/webeknivessf.com\/collections\/rhymer-knives.oembed","provider":"We Be Knives","version":"1.0","type":"link"}