Practice Gyuto with western handle

I'm impressed! Looks real nice!

 

What a nice effort. With very little belly, it looks like a hybrid of a santoku and a kiritsuke, and the handle is killer. :cool1

 

Looks nice! How is the tip?

 

Will send out a review once I make dinner for tonight. Thinking about a simple julienne carrots, spring onions and Mediterranean beans.

 

This is another one of my practice gyutos , this time I have finished on higher grit and did some hand sanding afterwards . I have used a thinner stock and a different steel and tried to do a wide bevel on the right side. Handle is ringed gidgee , brass and mosaic pin. I will get better pictures of it tomorrow

 

Nice work mert!

 

Very nice.

 

Thanks guys , here are hopefully some better pictures of it

 

Hey, Mert, if you are looking for someone to test your works of art, in a professional kitchen, state side......... well you just let me know!!! Awesome work, my brother.

Al

 

Shiny, you can almost use it for :srt.

 

it looks great mert! only thing i would want is more machi!

 

Thanks Brad , with machi I guess you meant emoto . I am not a big fan of emoto in western handled knives but do like it in my wa handled knives , here is a picture of couple wa paring knives with plenty of emoto

 

Very cool!! Keep it up!

 

I must say I'm damn impressed. I thought you where just a regular knife nut. Didn't realize you make them. Looks great.

 

Thanks Chuck , I am a regular knife but with an additional hobby I have been trying to make knives about 6 months, it is lot more addictive than buying them although not cheaper

 

Thanks Mike

 

Looking good my friend!! About the only thing I'd change is to put the spine in line with the top of the handle (which is what I think Brad meant by 'more machi'). Your work's come a long way brother...keep it up!!

 

Thanks Cris , I am still working on tweaking couple small things , hopefully next one will be better than last one