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View Full Version : Ready Made Honesuki & Honesuki/Petty Hybrid - True Single Beveled w/Hollow Back



Marko Tsourkan
07-03-2013, 11:11 AM
I would like to run a batch of these in the next 2-3 weeks. I need to raise some funds before vacation, and custom orders have been painfully slow (I understand now why Carter got out of custom business altogether). Working on one size, one type knife , preferably one type handle will offer some economy of scale and efficiency, and I would like to do that in addition to other work that I will do this month.

I ground a prototype of each knife (pics posted shortly, just need to work a bit more on the finish). Profiles are on a flatter side, to simplify sharpening, the knives are true single bevel with a hollow back, a purpose of which is to keep the edge thin during future sharpening and thinning sessions, rather than for food separation.

These would be offered in 52100 and A2 steel and heat treated for a good balance of sharpness, edge retention and toughness. A2 will not get as sharp as 52100, but would hold edge longer, while 52100 will have a very good wear resistance, so here is something to accommodate most people's preferences (not stainless option at this time). Both will respond well to stropping.

For handle material I will use cocobolo or ebony. No other wood will be considered and no sayas will be offered.

Hand-rubbed finish on both steels to 600grit.

The 135mm hybrid petty/honesuki is a good knife for working around joints on a poultry, in-hand work on fruits and vegetables and some light petty work. 150mm honesuki is a true honesuki, but I will grind it thinner and lighter than most honesukis I have handled.
Edges on both will be too think to cut through bones, but that's not the purpose of either of this knife. I also can beef up the edge if desired.

For handles I would prefer to use my metal tip construction - the most sanitary of all (you will be dealing with proteins), even though it's also the most complex and requires more time.

They will be priced at $240 for 135mm and $260 for 150mm. Given the amount of work that will go into these (heat treatment, grind, fit and finish, handle complexity) I think prices are fair.

Shipping will be extra.

Please fill out the form (click on link below) if you are interested in getting one, so I get an idea about preferences and quantities.

Thanks.

Ready Made Petty/Honesuki & Honesuki (http://www.tsourkanknives.com/index.php/surveys/honesuki-honesuki-petty-project)

Marko Tsourkan
07-03-2013, 11:28 AM
Payment upon completion.

don
07-03-2013, 11:30 AM
Submitted. Though page following form submission didn't have a confirmation message. It had website navigation, and a sole continue button.

Marko Tsourkan
07-03-2013, 11:37 AM
Thanks, Don -

Fixed it.

M

Marko Tsourkan
07-03-2013, 12:02 PM
Want to add that these will be made of 3.4mm stock, and will have a distal taper in addition to a hollow grind. Despite being thin, both are sturdy knives with a solid feel.

Handle will be completely sealed with epoxy on the inside and around the tang, making it fully sanitary. Also, the tip area around tang is pressure-fit, so there is no gap.

100% satisfaction guarantee and 7 days return for a full refund (conditions apply).

Thanks

M

Marko Tsourkan
07-03-2013, 12:42 PM
There are some updates done on my site, so at the moment (12:45 EST) it is not accessible. Please try later if for some reason you can't log in your input.

M

marc4pt0
07-03-2013, 01:46 PM
Excited to see how these turn out!

Marko Tsourkan
07-03-2013, 02:08 PM
I made a hybrid petty/honesuki a few years back, liked it back then, but then shelved it as I started making more efficient petties.This project was shelved until a friend (and an avid knife nut) came upon it in my shop, asked if he can have it, and liked a lot. He convinced to give this project another try. I modified a profile a bit and came up with two versions, a hybrid and a honesuki.

Both would excel cutting around joints, deboning, etc. Hybrid will be moderately effective as a petty - the single bevel might take some time to get used to, but for work in-hand on vegetables or fruits, it's actually pretty good.

The two prototypes are without handles, but I like the grind, weight and feel of them, so I will go ahead. I will tweak them further as feedback comes in, but I think they are pretty good as they are now.

7 days return should rest possible concerns. Thanks to those who logged their input.

Marko

PS: These are first quality knives, folks. I offer them competitively priced as I want to get more of my knives out there (one way to do it is to keep them affordable), and as a way to say thank you to many of you who helped me improve my knives over the years. If I went by just the time I put into each knife, I wouldn't have been able to justify the price I am asking. My custom handles were almost the same price as these knives when I offered them, and I stopped because I wanted to concentrate on knives and accessories.

M

ejd53
07-03-2013, 04:41 PM
Submitted for a 150.

Marko Tsourkan
07-03-2013, 05:02 PM
All submissions received so far with out problems.

I am going to stop accepting inputs once I reach a manageable number, it might be today or in the next day or two. I will post an update here.

M

markenki
07-03-2013, 05:26 PM
Right handed only?

Marko Tsourkan
07-03-2013, 05:41 PM
Right handed only?

No, lefties are welcome. There is an option in the form that specifies right or left handed use.

Bill13
07-03-2013, 06:14 PM
Can't wait to see photos of the profile. I hesitate to order one with out seeing the profile. Hoping the slots are not filled before the pic's are up!

Marko Tsourkan
07-03-2013, 09:38 PM
Can't wait to see photos of the profile. I hesitate to order one with out seeing the profile. Hoping the slots are not filled before the pic's are up!

These are more or less the profiles (please note that the picture was taken from the side, not from overhead)

http://www.kitchenknifeforums.com/attachment.php?attachmentid=13438&d=1361294370&thumb=1

There are 2 more spots remaining.

Pensacola Tiger
07-03-2013, 09:41 PM
Marko, how close is it to the one you posted two years ago?

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1383&d=1347426316&thumb=1

Marko Tsourkan
07-03-2013, 09:47 PM
Yes, I think I narrowed the tip slightly so, but overall it's the same profile.

I should have the actual pics (and solicitation for criticism) tomorrow.

M

PS: that knife is alive and well and being used extensively I was told. Watanabe honesuki is patiently waiting to be reground and refinished.

Here is what the handle for honesuki/petty is going to look like. It will be sized to the knife, so will be smaller:

16633

16630

16634

16631

16632

Marko Tsourkan
07-03-2013, 10:44 PM
Thanks everybody who participated.

I will make these to the preferences as submitted via form. Will keep you posted about the project via this thread. Count on at least some WIP pictures.

M

apicius9
07-04-2013, 01:29 AM
I loved that knife the first time you showed it, was wondering whatever happened to your prototype. Glad to see that it gets used. This should be a great and versatile knife.

Stefan

Marko Tsourkan
07-04-2013, 11:00 AM
I sent out an email to everybody who submitted input. If you haven't received an email from me, please check your spam folder and/or contact me.

Thanks,

M

DeepCSweede
07-04-2013, 12:03 PM
Marko - if you have room for one more honesuki in 52100 i am soooo in. I am mad that I could miss this.

Marko Tsourkan
07-04-2013, 12:13 PM
Whew..
I will make one extra of each then.

M

ar11
07-04-2013, 03:23 PM
Marko - if you have room for one more honesuki in 52100 i am soooo in. I am mad that I could miss this.

I'll take a 135mm honesuki/petty ebony in 52100 if you make an extra! This is micah I'm already on the list for your 225 gyuto

Jim
07-04-2013, 07:35 PM
Marko, what's the story with the scimitar pattern you linked to above? Have you made one yet?

Marko Tsourkan
07-04-2013, 08:30 PM
Marko, what's the story with the scimitar pattern you linked to above? Have you made one yet?

Not yet. I need to make a narrower tool support for my grinder as the current is too wide to accommodate knives with curves. I am also trying to decide on geometry for scimitar. I didn't like geometry on a Dexter scimitar.

Too many things going on besides this project, so I have to put it on the back burner. If I have time this month, maybe I will do it. I do have a lot of A2, so I will get to scimitars and bread knives pretty soon.

M

pitonboy
07-04-2013, 09:51 PM
Here's the original poultry slayer today:

16682

Marko Tsourkan
07-04-2013, 10:03 PM
Here's the original poultry slayer today:

16682

Way nicer than I remember it. Great job on the handle.

Here are profiles on two prototypes I made to figure the process. The finish messed up the shinogi line outline, but it's there.

16683

16684

M

PS: The gyuto in the picture is the test run before I make a contest knife. This one has a thicker tip.

Marko Tsourkan
07-04-2013, 10:52 PM
Forgot to mention that I will probably do the chisel grinds on the tips. What the hell... :D

The first prototype looked good with it.

markenki
07-04-2013, 11:25 PM
Looks great!

Marko Tsourkan
07-08-2013, 12:36 PM
Took 135 petty/honesuki prototype home for some test cutting. It performed reasonably well on two densest foods I had - apples and sweet potatoes - very little steering, I would say almost no steering on a pull cut (one I tested). It should perform even better on softer vegetables and fruits.

Keep in mind that this is going to be a thin knife, though it won't have any flex. Thin is essential to perform as a petty and to minimize steering.

Will grind another prototype today to test a hypotheses I got in the last few days, after this, I should be ready for a run.

M

Marko Tsourkan
07-08-2013, 12:55 PM
Took 135 petty/honesuki prototype home for some test cutting. It performed reasonably well on two densest foods I had - apples and sweet potatoes - very little steering, I would say almost no steering on a pull cut (one I tested). It should perform even better on softer vegetables and fruits.

Keep in mind that this is going to be a thin knife, though it won't have any flex. Thin is essential to perform as a petty and to minimize steering.

Will grind another prototype today to test a hypotheses I got in the last few days, after this, I should be ready for a run.

M

150mm honesuki will be ground similarly, but will have a slightly thicker geometry.

M

pleue
07-08-2013, 04:02 PM
Sent you an email on your site, inbox here is full fyi

Marko Tsourkan
07-08-2013, 06:09 PM
prototype 1.1 honesuki in 19C27 alongside Watanabe honesuki, and prototypes 1.0. Pictures aren't great, finish is only up to 320, but this one has a chisel grind tip, and is ground more like a honesuki (thicker) than a honesuki/petty. You can see it on one of the pics how much thicker it is at the heel.

I needed to test a couple of things, so another prototype will be upcoming, before I will take on a batch.

M

16829

16825

16826

16827

16828

16830

Marko Tsourkan
07-08-2013, 10:21 PM
I brought both version 1.0 honesukis home and cut some vegetables with them. Both cut well, almost no steering.

Petty/honesuki was supposed to be a hybrid knife, but I wonder how many people would want to use a honesuki (slightly less tall and flat profile than a typical J. honesuki) for some basic cutting outside of proteins? Just thinking aloud, but the truth is both blades are pretty sturdy, so should I make the honesuki a multi-purpose knife as well?

ejd53
07-08-2013, 11:08 PM
I vote for a multipurpose knife (don't like un-itaskers).

DeepCSweede
07-08-2013, 11:13 PM
My plan is mainly to carve up chickens and pheasants so I would lean to the traditional for mine.

Marko Tsourkan
07-10-2013, 12:05 PM
135mm will be thinner, but 150mm will have to be either thinner or full thickness, one or the other, as I will not make 2 different versions.

M

Marko Tsourkan
07-10-2013, 12:24 PM
I will make it simpler for everybody.

135mm - multitasker (petty/honesuki), thinner
150mm - unitasker (honesuki), thicker(will steer if used to cut vegetables)

If any of you want to switch between the two, that's fine.

M

Mucho Bocho
07-10-2013, 01:13 PM
Marko, Looking good! Are you going to put your notched-kramer style handle on them?

Marko Tsourkan
07-10-2013, 01:34 PM
Marko, Looking good! Are you going to put your notched-kramer style handle on them?

Yes, and these are either right or left handed

ejd53
07-10-2013, 04:02 PM
I will make it simpler for everybody.

135mm - multitasker (petty/honesuki), thinner
150mm - unitasker (honesuki), thicker(will steer if used to cut vegetables)

If any of you want to switch between the two, that's fine.

M

Hi Marko,

Could you please switch mine from the 150 to the 135 as I would prefer a multitasker. Thank you, and I will be in touch with a couple of questions about Saya making. :biggrin:

Marko Tsourkan
07-10-2013, 05:41 PM
Hi Marko,

Could you please switch mine from the 150 to the 135 as I would prefer a multitasker. Thank you, and I will be in touch with a couple of questions about Saya making. :biggrin:

Done!

Marko Tsourkan
07-11-2013, 10:08 AM
Done!

Heat treating this weekend. Hopefully will get all blanks heat treated. Will post some pics once get this going.

M

skiajl6297
08-23-2013, 07:26 PM
Back from vacation! How are these fitting into the plan? Glad to see you back and excited to see more.

ejd53
08-27-2013, 03:05 PM
I have a quick request, Marko. Could you make the handle on mine (135 mm) cocobolo, as I already have some that I can use to make a matching saya.

Marko Tsourkan
11-05-2013, 08:02 AM
Starting to work on these. First one is Rick's. Picks as soon as the knife is completed.

M

ThEoRy
11-05-2013, 09:13 AM
Starting to work on these. First one is Rick's. Picks as soon as the knife is completed.

M

Wait, is that me or Pensacola?

Marko Tsourkan
11-05-2013, 09:25 AM
Yours is the hardest, so it got to be PenTig. :D

This one just to test run the process, after that, things should run smoothly.

ThEoRy
11-06-2013, 09:13 AM
Uggghhh why do I have to be so difficult??!

DeepCSweede
11-06-2013, 10:28 AM
What is so difficult with Rick's vs. the others? If I may ask?

Marko Tsourkan
11-06-2013, 10:41 AM
Rick's honesuki is in DT mystery carbon. I find it very difficult to bring this steel to same finish as my 52100. Hand-polising this steel with automotive sandpaper is pretty futile.

Pensacola Tiger
11-06-2013, 11:10 AM
Yours is the hardest, so it got to be PenTig. :D

This one just to test run the process, after that, things should run smoothly.

:doublethumbsup:

I've already got a spot on the magblock reserved for it.

Marko Tsourkan
11-06-2013, 11:58 AM
I hope you have one more for the 225. These will be a matching pair.

Pensacola Tiger
11-06-2013, 03:59 PM
I hope you have one more for the 225. These will be a matching pair.

I'll make room!

Lefty
11-06-2013, 04:48 PM
Awesome! I guess you'll be clearing some space, Rick(?)

Jim
01-05-2014, 05:23 PM
Marko any update on these bad boys?

Marko Tsourkan
01-06-2014, 02:02 PM
Still on back burner, but making some progress.

Jim
01-06-2014, 04:16 PM
Great to hear! I was afraid I missed that all important email.

apathetic
01-07-2014, 10:44 AM
Just noticed this thread now as I hadn't joined when it started. Any chance to get on the 135mm version?

Marko Tsourkan
01-07-2014, 10:54 AM
I am not taking any new orders past what I committed to. Should anybody cancel theirs, that knife will become available.

Marko Tsourkan
01-08-2014, 02:25 PM
150mm Western Handle honesuki with maple handle with blackwood accents (inspired by Michael Rader's work). Brass guard.

The handle is roughly shaped and the knife hasn't been polished yet, so final pics are coming once completed.

Marko

21438

21439

skiajl6297
01-08-2014, 02:30 PM
Excited about this! Looks great!

ChuckTheButcher
01-08-2014, 04:28 PM
Wow. I wish I saw this when the sign up happened. That looks truly amazing.

chefcomesback
01-08-2014, 05:01 PM
It is long shot but if anybody changes their mind I would love to take one


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

apicius9
01-08-2014, 05:41 PM
I've never been a fan of golden bolsters on silver blades, but other than that it looks equally stunning and fuctional, great work, Marko!

Stefan

Mrmnms
01-08-2014, 09:03 PM
Outrageous Marko. Any lefty knives in the bear future?

Von blewitt
01-09-2014, 06:07 AM
That's epic!!! Very cool

Bill13
01-09-2014, 08:13 AM
I've never been a fan of golden bolsters on silver blades, but other than that it looks equally stunning and fuctional, great work, Marko!

Stefan

Stefan,

I agree with you. A long time ago a really good interior gecorator told me you never want more than one metal finish in a bathroom or small kitchen and I have carried that belief onto knives. That's also why I don't like liners.
Of course opinions are like.....
I do love the blade, blade size, and the wood!!

Marko Tsourkan
01-09-2014, 09:06 AM
I like gets best contrast with dark woods, so dark accents are to make woods like maple a shot.

In the picture the handle hasn't been polished yet. Polished brass looks so much more attractive.

Thanks folks, this is sort of exercise kind of wondering around looking for colors, texture, shape as I am discovering a Western handle.

M

cookinstuff
01-09-2014, 09:59 AM
that knife looks the business I'll take it! Just playing, but that looks like a serious chicken destroyer, look forward to more as always Marko, the western looks great.

ThEoRy
01-09-2014, 10:28 AM
It is long shot but if anybody changes their mind I would love to take one


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

Not. Gonna. Happen. :D

evanjohnson
01-09-2014, 10:42 AM
Wow. (and WOW!)

Pensacola Tiger
01-09-2014, 10:56 AM
A knife isn't a bathroom or a small kitchen. I've several knives with brass bolsters. After a patina develops, it looks good to me. I like it. Guess I'll never be an interior decorator.

chefcomesback
01-09-2014, 08:50 PM
Not. Gonna. Happen. :D

:)) I knew it, any time Marko posts these , it reminds me servers tasting new menu dishes , you will be very lucky to have anything left for yourself


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Marko Tsourkan
01-09-2014, 10:03 PM
I am behind all my work, due to a number of factors, but I hope to produce knives that are popular and offer them as ready made periodically, once I get through my orders I accepted payment for which weren't finished at the time. From now on, no more of these.

Marko Tsourkan
02-04-2014, 07:36 PM
First one is completed.

22039

22043

22040

22041

22042

foodaholic
02-04-2014, 07:42 PM
Those look awesome!!!

statusquo
02-04-2014, 08:00 PM
Wow, very classy. Handle looks curvaceous and comfy.

skiajl6297
02-04-2014, 08:21 PM
Yes this is going to be awesome. Can't wait!

WildBoar
02-04-2014, 08:40 PM
Marko, that is one of the best-looking knives I have seen you produce -- which is saying something!

EdipisReks
02-04-2014, 08:41 PM
That looks great, Marko!

Mrmnms
02-04-2014, 08:54 PM
Stunning!

Midsummer
02-04-2014, 09:47 PM
Beautiful... I hope there will be run # 2

Chefu
02-04-2014, 09:54 PM
That is one fine looking honesuki!

Marko Tsourkan
02-04-2014, 09:56 PM
Thanks guys, it's still a work in progress, but hopefully after 2-3 of these I will become more efficient.

Marko

Pensacola Tiger
02-04-2014, 10:10 PM
Beautiful work, Marko!

Zerob
02-05-2014, 01:20 PM
I want one so bad!

ThEoRy
02-05-2014, 02:25 PM
You know what I realized? There's no picture of the back. Can we see the ura?

Marko Tsourkan
02-05-2014, 05:25 PM
Sure, but it will have to wait till tomorrow. I will put a straight edge on it and will try to capture the hollow.

skiajl6297
02-08-2014, 03:01 PM
Are you still making these knives for those of us who signed up in this thread, or should we sign up for the lottery? Just want to be sure I understand your post in your Knives Available for Sale thread, as you have one of these available for sale.

Marko Tsourkan
02-08-2014, 03:51 PM
Are you still making these knives for those of us who signed up in this thread, or should we sign up for the lottery? Just want to be sure I understand your post in your Knives Available for Sale thread, as you have one of these available for sale.

I committed to ready-made honesuki, so yes, I will be making them. However, those were not prepaid, so on a priority scale they are not in the front. Also, at the time, these were offered as wa version. There will be an option to upgrade to a western handle, but I would have to charge a extra for it, as it is more work. Orders that were prepaid, I offer a free upgrade.

The stock knives in For Sale thread will be offered through lottery system only. If you win, you won't be eligible to participate in other drawings in For Sale thread for one month, but it doesn't affect your place on Ready-made list or Custom Orders list, Or Lottery Knives List.

Sorry for the confusion. I am trying to keep Stock Knives and Lottery Knives separate, as the latter I will not make smaller than 240mm and will try to stick to making types that I don't often make.

Hope this makes sense.

Marko

skiajl6297
02-08-2014, 03:55 PM
Understood - thanks for clarifying!

Pensacola Tiger
02-08-2014, 05:12 PM
You know what I realized? There's no picture of the back. Can we see the ura?

Here's a pic of the back, showing the slight convexity.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tsourkan%20Knives/IMG_5174_zpsfd8ceec6.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Tsourkan%20Knives/IMG_5174_zpsfd8ceec6.jpg.html)

Marko Tsourkan
02-09-2014, 10:11 AM
Here is a picture of the back of the same knife

22146

22147

22148

22149

Marko Tsourkan
02-09-2014, 07:12 PM
Another one.

22164

22165

22166

22167

skiajl6297
02-09-2014, 07:15 PM
Gorgeous. Can't wait!