A couple i've made

Hi all , i'm very new to making kitchen knives , i completed these 3 earlier this year.

Making the wa handles was gratifying and a lot of fun , i can see myself making more in this style.


please don't hold anything back with critique , i'm here to learn

thanks for looking , Mark

yanigiba
Handle - "wa" style , stabilised Myrtle burl , Ancient Redgum and stainless spacer with a mosaic pin.
Blade - 235mm (9 1/4") cpm s35vn heat treated with cryo to ~61rc , distal taper 2.7mm at shoulder to 0.5mm at tip ,
Hollow ground to leave 0.5mm meat behind the 25 degree inclusive edge.
Spine and choil have also been rounded for comfort
LOA - 365mm (14 3/8")



Gyuto's
Flat ground knife spec's
Blade - CPM S35VN
217mm cutting edge , 225mm tip to bolster
Heat treated with double cryo for ~61hrc
2.5mm thick at the heel with a distal taper to .75mm at the tip.
45mm high heel to spine
Hand sanded to 800gt
Handle - 127mm japanese "wa" style
Stabilised Ancient Redgum bolster and pommel with stabilised maple burl for the main section.
Single 3/16" mosaic pin and 304ss spacers
LOA - 352mm

Hollow ground knife spec's
Blade - CPM S35VN
217mm cutting edge , 223mm tip to bolster
Heat treated with double cryo for ~61hrc
2.5mm thick at the heel with a distal taper to .75mm at the tip.
45mm high heel to spine
Hand sanded flats to 1200gt
Handle - 139mm japanese "wa" style
Stabilised Mulga bolster and pommel with stabilised Myrtle burl for the main section.
Single 3/16" mosaic pin and 304ss spacers
LOA - 362mm

 

Hi Mark
They are very handsome indeed. Very nice thank you for showing them.

 

Very clean lines. Why are the edge bevels so wide? Oh, reading more carefully, you leave the edges really thick. Any particular reason for that?

 

Looking good!!

 

Nice work. For the gyutos, you may want to increase the blade height to ~ 48-50 mm and grind down some metal right where the knife leaves the handle for knuckle clearance.

 

Pretty work. They put me in mind of Ian for some reason. Maybe it's the 'clean' feel of the lines?

Overall very nice looking.

 

They look very beautiful, Mark!

 

thank you

i left 0.5 mm meat behind the edge , i was thinking it would help for strength.

should i make it thinner or even take the bevels to a zero edge next time ?

thanks James , i have a 50mm neck on the LN2 dewar so your measurement for the height will be perfect , understand more knuckle clearance

 

Mark ,
These are some of nice gyutos , you definitely came to right place to learn more about kitchen knives . You will get constructive criticism here from members and makers who handled or made many of these instead of getting "looks great mate " every time
I will say the same things about knuckle clearance ,I like 50mm + on my 240 gyutos .
The handle materials are very nice, very nice finished but little too big for my taste. I find 14cm ideal for 240 gyutos and getting smaller in proportion with the length of the knife

 

thanks for the advice Mert , much appreciated

 

Yeah, I think the majority of us like edges that get to around 0.15mm or thinner. I take most of my knives to zero if possible and finish with microbevels.