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View Full Version : How's this shape look?



sam salvati
05-07-2011, 12:01 AM
From drawing in the morning to reality in the evening, i have been wanting to make this shape for awhile now. Forged from 1095, it's got a hamon I need to bring out but I saw it after hardening, very nice and straight and looks real good. I call it maybe, Hari Sasu, for needle stab LOL. Tapers from where the handle meets the blade, thickest is 9/32", 11 1/4" overall, 4 3/8" handle 6 3/4" blade, 1 5/8" wide at the base of the blade.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/224038_1960895273018_1561909122_2149315_2483782_n. jpg

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/222910_1960895233017_1561909122_2149314_6171148_n. jpg

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/227201_1960895193016_1561909122_2149313_127223_n.j pg

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/224038_1960895273018_1561909122_2149315_2483782_n. jpg

SpikeC
05-07-2011, 12:10 AM
Cool!

Bill Burke
05-07-2011, 12:31 AM
too pointy for my taste but I am no pro.

Marko Tsourkan
05-07-2011, 01:23 AM
Yep, too pointy and a little curve to the profile would help, but I am not pro either. Just home cook.

JohnnyChance
05-07-2011, 03:14 AM
Pokey. Would work nice in honesuki type situations. Prob great for tackling silverskin on a tenderloin. And I like the thin shape of the handle. Dont see too many western handles like that.

oivind_dahle
05-07-2011, 04:09 AM
Its also to pointy for me, and Im also no pro.
Its more like a fighting/stabbing knife than a kitchen knife :)

Salty dog
05-11-2011, 08:52 AM
Something to think about with tips......Let's say you're slicing a tomato and using the tip portion of the knife to do so. As you slice and repeat you use your fingers as a guide. Usually a knucke or nail. If the tip is too narrow there isn't enough blade to guide and you're going to have to be very carefull not to shave knuckle.

MadMel
05-11-2011, 09:27 AM
Too pointy IMO. I think its more like a too drastic slope from the heel to the tip.

ecchef
05-11-2011, 10:43 AM
Yeah, it's kinda pointy, but for cleaning proteins I like that.
As long as it wasn't hardened so much where tip breakage would be a persistant issue. I do like the handle shape very much.
What style of grind are you going with?

Marko Tsourkan
05-11-2011, 11:13 AM
Something to think about with tips......Let's say you're slicing a tomato and using the tip portion of the knife to do so. As you slice and repeat you use your fingers as a guide. Usually a knucke or nail. If the tip is too narrow there isn't enough blade to guide and you're going to have to be very carefull not to shave knuckle.

+11

shankster
05-11-2011, 11:30 AM
Perfect shape for a honesuki/boning knife.

MadMel
05-11-2011, 11:44 AM
As long as it wasn't hardened so much where tip breakage would be a persistant issue.

Thats my main issue with pointy knives. Also, how flexible is it gonna be at the first 10mm-20mm or so?

SpikeC
05-11-2011, 02:22 PM
https://lh4.googleusercontent.com/_R-BA0-S2VKk/TcrG4xSWnYI/AAAAAAAAAMA/BvIPwe-v-uQ/s640/shaved%20knuckle.jpg

festally
05-11-2011, 02:25 PM
I think tips that are that pointed are useful with smaller (paring) knives, but Im not sure why it would benefit other types of knives. Personally, Id would be worried about it being too fragile for a honesuki / boning tasks, or as saltydog said too hard to control when doing tip cutting with a petty or gyuto.

MadMel
05-12-2011, 01:24 PM
https://lh4.googleusercontent.com/_R-BA0-S2VKk/TcrG4xSWnYI/AAAAAAAAAMA/BvIPwe-v-uQ/s640/shaved%20knuckle.jpg

Ouch...

SpikeC
05-12-2011, 02:46 PM
Just a thin slice across the knuckle...............

Eamon Burke
05-12-2011, 06:10 PM
I have more trouble shaving knuckles when it is the heel area of the blade, on a really tall food, like half a cantaloupe. Of course, it always happens when I'm in a hurry.

MadMel
05-13-2011, 01:16 AM
I have more trouble shaving knuckles when it is the heel area of the blade, on a really tall food, like half a cantaloupe. Of course, it always happens when I'm in a hurry.

thats what usually happens to me as well

NO ChoP!
05-16-2011, 08:43 PM
It looks cool as heck; that being said, I would be concerned with wrist angle when the blade is flat on the board; the downward handle angle may lead to quick fatigue.