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Practice Gyuto with western handle

Discussion in 'Tansu Knives' started by chefcomesback, Jun 11, 2014.

  1. chefcomesback

    chefcomesback Founding Member

    This is a prototype of a gyuto I was working on. ( the one I almost sold it to a non knife nut )It has a hidden tang western style handle although next lot will be secured with a mosaic pin too in addition . Handle is tiger maple from dream burls and bimble burl with a copper liner and a brass tip.
    The blade is made from a simple high carbon steel, around 60-61, with a 216 mm cutting edge and 50 mm tall at the heel . It is quite stiff , 3mm at the spine and more like workhorse category than laser but it is still very thin behind the edge. Overall length 355 mm and weighs 207 grams . Balance point is one inch before handle . It is asymmetric ground for right handed person
    Since it is a practice knife I only have ground it to 120 grit just in case I may have to alter the grind after testing. I put a mustard patina on it make it stable in pro kitchen .

    ImageUploadedByTapatalk1402531534.972724.jpg

    ImageUploadedByTapatalk1402531570.903715.jpg

    ImageUploadedByTapatalk1402531589.984002.jpg

    ImageUploadedByTapatalk1402531609.082867.jpg

    I suck at this choil shots , hope you can see it is thin behind the edge .
    Thanks for looking , Mert
     
  2. I like it!
     
  3. schanop

    schanop Founding Member

    Nice job, Mert.
     
  4. :like:
     
  5. Andre

    Andre Founding Member

    I like your yard, where do you find time to cook, make knives, and keep your yard. Mine looks like a rainforest.
     
  6. chefcomesback

    chefcomesback Founding Member

    Where I live there are lots of vines , which are maintained by grounds men, my yard looks like a rainforest with the addition of funnel web and red back spiders
     
  7. Is it flat ground? How does it actually performs in your tests?
    I like the overall look. Pretty professional. Like a big santoku with nice hidden tang handle.
     
  8. chefcomesback

    chefcomesback Founding Member

    Thank you Anton , the left side is pretty flat and right side more pronounced for easy food release for a right handed person . I am doing 3 more of these knives in a better carbon and stainless steels , they will have a slimmer tip , making it less santoku like. I am usually really hard on my own work but I was really happy with cutting performance , didn't need to alter the grind . I kept looking for things to cut :)
     
  9. scotchef38

    scotchef38 Founding Member

    Looks great!
     
  10. Andre

    Andre Founding Member

    That you kept looking for things to cut is the sign of a winner I think!
     
  11. Jim

    Jim Old Curmudgeon Founding Member

  12. chefcomesback

    chefcomesback Founding Member

    Thanks for the kind words everyone
     
  13. schanop

    schanop Founding Member

    Rami must be very happy now.
     
  14. chefcomesback

    chefcomesback Founding Member

    Yes indeed :)
     
  15. Oh ya. Very happy. Loved that blade from the first day I saw it. :)
     
  16. Burl Source

    Burl Source Founding Member

    I agree with everyone else "you're doing great!"
     
  17. chefcomesback

    chefcomesback Founding Member

    Thank you Mark , I will using the koa I got from you for the next one , really looking forward for it
     
  18. cheflarge

    cheflarge Founding Member

    Stunning, Mert, keep up the good work.
     
  19. Dream Burls

    Dream Burls Founding Member

    Nice going Mert. Nice to see you progressing so quickly.
     
  20. Looks very useful, well done!
     

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