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CrisAnderson27
09-21-2013, 12:58 PM
Ok guys...!

I just finished my first 50mm heel gyuto (210mm)...and while I'm getting ready to start a second gyuto (240mm/50mm), I also want to start a passaround knife specific to you guys here. I'll be making them congruently, and hopefully will finish them together. I'm also considering sending around the gyuto-hiki (grey burl handle in my finished knives thread (http://www.kitchenknifeforums.com/showthread.php/14172-CJA-Edged-Art-Scorpion-Forge)) as a comparison. Son reviewed the gyuto-hiki here (http://www.kitchenknifeforums.com/showthread.php/14297-A-new-gyuto-from-a-new-maker) with a different handle, but I'd like some more feedback on the knife...and really would like to have it compared with my more typical gyuto profile.

So, to start this thread (since the knife isn't ready), what kind of knife would you guys prefer for the passaround? 240mm? 50mm heel? I prefer something of a laserish cutter (2.5mm over the heel, 2mm midblade, strong taper to the tip, less than 1mm 1cm from the edge), but am finding I also like a slight weight behind the cut as well. What do you guys prefer? As an example, the 210 gyuto I made is about 185g, with the balance just about over the heel. The handle is 5.5" long.

I know you can't make a knife to please everyone, but I'm hoping by sending out two in one passaround I'll come close to giving everyone something they're interested in to try out. Please feel free to give your input on what you'd like to see, which I'll take into consideration before making it.

I'm looking forward to all of your replies...thanks!

chinacats
09-21-2013, 01:25 PM
Thanks Cris, I'd love to take part, my personal preference is a heavier blade, but I've used lasers and think it may be time to try another provided that food release is good (usually my complaint with lasers). 240/50 or up would be my ideal length/height.

Cheers

brainsausage
09-21-2013, 01:40 PM
240-250, on the beefier side.

Pensacola Tiger
09-21-2013, 02:19 PM
Another vote for 240/50.

Don Nguyen
09-21-2013, 02:54 PM
I'd say 240/50 too, since it's the most common standard to compare to.

tripleq
09-21-2013, 03:04 PM
240-250, on the beefier side.

+1

Crothcipt
09-21-2013, 03:20 PM
I think you should do what you feel comfortable with doing. but for my comfort I wouldn't mind seeing something in the 270 line. But you will find more people will like 240-255, just because it's comfortable with those sizes.

Zwiefel
09-21-2013, 03:30 PM
Yup, I'm with the 240+/50 crowd, and I'm a laser man (being a lefty and all)...and would love to be in on it.

pleue
09-21-2013, 04:03 PM
up for whatever, I prefer the 260-270 size with good release or a 210 suji.

Baby Huey
09-21-2013, 04:08 PM
I would say something that you feel the most comfortable making as it will also set a standard for your style and quality of craftsmanship. I have a 270 and 240 so either or would work if I were to get the opportunity. Show off your work and if it comes to it down the road work in customs for other peoples preferences.

Sam Cro
09-21-2013, 04:36 PM
I like the Petty's best for personal reasons , as to the Larger sized knives I prefer 210 to a 240 and I love a lighter knife as one tends to us them all day while cooking and preparing foods they are much easier on my Crippled hands .

Sam

tk59
09-21-2013, 05:33 PM
I think you should pass around whatever you think is an accurate measure of what you feel is your best work, whatever style of grind that may be. As for shape and length, 240-250 mm gyutos are very commonly used so you'll get the most meaningful feedback for blades around that range. I'd say pettys and sujis are less useful for feedback since stickage is less of a factor.

CrisAnderson27
09-21-2013, 07:01 PM
Thanks for all the input guys! Based on your input, I'm leaning towards a middle of the road gyuto in 240/50mm. In all honesty, I like knives that are thin up to a minimum of about 3cm above the edge. Less than 1mm 1cm above the edge certainly. I don't really think a knife cuts properly when they're much thicker than that. I am NOT however, a professional chef...and my experience with higher end kitchen knives is limited to my own knives, one from Don Nguyen, one substantially heavier knife from Mike Davis, and Son's Forgecraft. Of those, the Forgecraft and Don's have traits more similar to mine. I think Mike's knife was just completely alien to me in design, and I wasn't sure what to do with it lol.


I think you should pass around whatever you think is an accurate measure of what you feel is your best work, whatever style of grind that may be. As for shape and length, 240-250 mm gyutos are very commonly used so you'll get the most meaningful feedback for blades around that range. I'd say pettys and sujis are less useful for feedback since stickage is less of a factor.

In all honesty...I'm comfortable with all that I've done so far...and the grinds on each knife were similar in concept to the others.

210 gyutohiki:
http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/9%20Inch%20W1%20Chefs%20WIP/1ffe45ce-ef65-4449-9ea1-be6b8629a121.jpg

325 sujihiki:
http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/950c1c72-8434-48e7-8c76-835166076345.jpg

210 gyuto:
http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/Aj%20Huff%20210mm%20Gyuto/e51f0adf-d8cc-4579-9eb0-ee9c40668932.jpg

So in the end, I'm not sure it matters much lol.

brainsausage
09-21-2013, 07:37 PM
That gyuto grind reminds me of my KS.

CrisAnderson27
09-21-2013, 07:59 PM
That gyuto grind reminds me of my KS.

Is that a good thing lol?

brainsausage
09-21-2013, 08:03 PM
Depends on ones personal preference...

CrisAnderson27
09-21-2013, 08:09 PM
Depends on ones personal preference...

Yeah...this whole thing is pretty subjective. My main goal with my knives is ease of cutting first, food release a close second, and balance/etc last. What I mean by this is when someone gets one in their hand and puts it through food, they should go 'Oh...nice!'. Then the food should fall off. Then, because of the overall feel of the knife...I want it to be the one they naturally reach for when they want to cut something.

I know those are some pretty lofty goals (and to me the really subjective part is the 'feel'...thus custom ordering them)...particularly for a guy who's new to kitchen knives, but there you have it...that's what I want lol.

ThEoRy
09-22-2013, 01:04 AM
240/50 ftw there boss.

cheflarge
09-22-2013, 08:32 AM
240-50. I would definetely be interested in a pass around!

quantumcloud509
09-22-2013, 01:21 PM
How about a nakiri? :) great looking work btw.

CrisAnderson27
09-22-2013, 01:24 PM
How about a nakiri? :) great looking work btw.

Thank you sir!

I've been telling Son I want to make a nakiri lol. Something on the order of 180mm, 50-55mm tall or so...slight upsweep near the tip.

I hate forging in points, so a nakiri is like a dream come true =p.

marc4pt0
09-22-2013, 01:53 PM
My 2 cents, 240-250 would be groovy. As would the nakiri idea. Also wouldn't mind gettin in on this here passaround if there's room to squeeze...

chinacats
09-24-2013, 09:17 PM
Thank you sir!

I've been telling Son I want to make a nakiri lol. Something on the order of 180mm, 50-55mm tall or so...slight upsweep near the tip.

I hate forging in points, so a nakiri is like a dream come true =p.

Cool, I would definitely say at least 180 and maybe even 55-60 on the height.

marc4pt0
09-25-2013, 12:52 AM
I'll also throw this in the ol salad bowl- 220 to 230 would be pretty cool too. Just sayin

mkriggen
10-30-2013, 04:06 AM
How about a 200-210 nakiri? I keep thinking that a 210x50 nakiri would be pretty cool. Add in that elongated choil of yours and I think it'd look pretty wicked. Whatever you decide on, I want in.

Be well,
Mikey