Anyone have experience with Curtis Stone knives?

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Joined Feb 5, 2016
I recently tried out a friend's Miyabi Birch 8" chef's knife and it ended up not fitting well for my particular hand, so I ended up not buying it. I was going to go with a Shun Premiere 8" instead because they fit me well, but then was turned on to the Curtis Stone. I though it was a little odd at first (the handle is unusual), but I ended up really liking how it feels.

They ain't exactly cheap, but I found that the way the grip and bolster are designed really felt great with my pinch grip and overall guiding of the knife. I haven't seen them mentioned in many places and they seem like they're high quality, but I wanted to check in with you guys before pulling the trigger. What do you think? They're made by Yaxell (Japan).
 
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Joined Apr 25, 2014
Yikes.  The handle looks incredibly uncomfortable AND is at a weird angle.  Also look closely at the heel, it curves up and it isn't sharpened.  Between the heel and the belly on the tip, the usable length of that 6" santoku is like 4"...

So many things about that knife annoy me.  I wouldn't pay $50 for it.

 
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Joined Feb 5, 2016
 
Yikes.  The handle looks incredibly uncomfortable AND is at a weird angle.  Also look closely at the heel, it curves up and it isn't sharpened.  Between the heel and the belly on the tip, the usable length of that 6" santoku is like 4"...

So many things about that knife annoy me.  I wouldn't pay $50 for it.

That's what I thought, I until I actually tried it. I was really surprised at home comfy it is. The one I'm looking at is an 8" chef's knife, not a 6" Santoku: curtis stone 8" chef's knife
 
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Joined Feb 5, 2016
It's actually very comfortable, even though you wouldn't think so (for me, anyway, coming from straight-handled knives in the past). Though I haven't used it in my one kitchen yet, of course. The one I'm looking at is an 8" chef's knife, not a 6" santoku. I can't post links yet. Might stick with the tried and true straight handle.
 
Yikes.  The handle looks incredibly uncomfortable AND is at a weird angle.  Also look closely at the heel, it curves up and it isn't sharpened.  Between the heel and the belly on the tip, the usable length of that 6" santoku is like 4"...

So many things about that knife annoy me.  I wouldn't pay $50 for it.
 
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2,563
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Joined Apr 25, 2014
One more thing! The way that handle comes up over the heel at an angle makes it annoying to sharpen.

It looks like it was designed by someone who doesnt cook. $199 is waaaay too much
 
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Joined Nov 15, 2012
Just for the heck of it, having done considerable original work in biomechanics and motor control, the only thing that knife will work reasonably for is a hammer grip.

Here are the 2 types of handles (Butch Harner's work) I feel best suite a proper pinch grip. The top one arguably offers better control, bottom is a nice simple "coffin" shape, both give better purchase for your "power fingers", ie, the ring and pinky fingers.

 
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