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View Full Version : 323mm Mizu Honyaki Wa Suji



CrisAnderson27
10-18-2013, 03:41 PM
I wasn't initially intending to sell this right away, but some things have come up that I need to deal with.


The suji is finished :).

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173106.jpg

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173041.jpg

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173723.jpg

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173745.jpg

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173758.jpg

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/330mm%20Sujihiki/20130828_173854.jpg

Overall stats:
Weight - 239g
Balance right at the maker's mark. I honestly thought this one was going to end up a little handle heavy, and require some serious and creative adjustment.
Edge length - 323mm (12.7")
Heel to belly (flat part of edge) - 140mm (5.5"), but the upsweep from there is VERY gentle. What I did was watched hundreds of people cutting with suji on YouTube lol, and adjusted the curve of the belly to suit.
Overall length - 500mm (19.7")
Height at heel - 41mm (1.61")
Height at midblade - 33.8mm (1.33")
Height 5cm from tip - 21mm (.82")
This blade was a lot of fun to make. If you've read the thread you know its the longest kitchen knife I've ever made lol. There was a couple times I thought it might not make it...but it managed to pull through :). Overall I'm very pleased with it. I feel this knife represents my goals with these knives, and hopefully upholds not only my aesthetic standards, but also my performance standards.

Blade: Aldo Bruno W2 (old stock).
Spine thickness is 2.41mm above the heel, 1.96mm midblade, 1.47 5cm from the tip, and 1mm 1cm from the tip.
Thickness 1cm above the edge is 1.21mm above the heel, 1.25mm midblade, 1.17 5cm from the tip, and 1mm 1cm from the tip.
Thickness 2cm above the edge is 2.03mm above the heel, 1.84mm midblade, and 1.45 5cm from the tip.
The blade seems to cut very well. It went through stacked skirt steak (for fajitas!) like nobodies business. The other things I've cut with it probably weren't a good judge of its intended purpose...but it handled general cooking tasks with ease.

Handle: Stabilized box elder burl, water buffalo horn, and nickel silver.
Length - 146mm (5.74")
Ferrule, width x height - 20.1mm x 20.08mm (.79"x.79")
Butt, width x height - 23.14mm x 23.99mm (.91"x.91")
I'm very happy with the handle. About the only thing I'd change is the color of the wood portion...as the piece I ordered looked grey in the pictures, lol. The idea was a pure monotone, but it came out so well that I decided to keep it :).

So there we are folks, my first suji! Please feel free to critique. If there's anything you prefer (I understand much of that is subjective...but I'm still interested in opinions!) in a knife, or would change if the knife were for you...I'd love to hear it.

Thanks for looking!

I was told not to let this go for less than $850, but since I need the money...I'll take $750 plus fees and shipping. I'm going to be repolishing it this weekend, epoxying the handle on (its temporarily set with beeswax now), and it will be available to ship on Monday morning.

If you'd like more information, either about the blade itself or even a walk through of how I made it, please feel free to PM me.

Thank you.

quantumcloud509
10-22-2013, 03:08 AM
Hey Chris - that is a damn sexy knife, and I just dont think too many people look this far down the threads from the main page.

chuck239
10-22-2013, 03:26 AM
I have been trying to stay away from this thread... I saw the knife earlier and really liked it. The grind from the heel shot looks very nice. I hope you sell this one soon. It's a beautiful knife!

-Chuck

marc4pt0
10-22-2013, 07:18 AM
Holy-smack-my-Lily-white-ass! How is this massive thing of beauty still available?

tripleq
10-22-2013, 07:21 AM
Really beautiful work.

stereo.pete
10-23-2013, 12:41 PM
Beautiful knife Cris, as one of the few who got to handle the gyuto Son was trying out, I must say I am sure this suji is fantastic. The only thing keeping me from picking it up other than a bunch of pending custom orders is the extreme length. I love the handle and as always your hamon's are expertly polished!

CrisAnderson27
10-23-2013, 12:48 PM
Thank you so much everyone! I very much appreciate the compliments and the bumps keeping the thread up. The blade is sold pending funds as of this morning :).

I've been out of the forge for a few weeks, trying to get other things straightened out. My company had been out of work for a good while, and finally decided that they couldn't maintain their work force. Unfortunately I couldn't stay on waiting with no work, so I was one of the ones let go. I'm going to be catching up on orders this week (hopefully!), so be on the look out for more pretties in my thread :).

Brad Gibson
10-23-2013, 07:09 PM
this one really hurts me in a deep deep way.

stereo.pete
10-25-2013, 09:39 AM
this one really hurts me in a deep deep way.

323mm deep?

Bill13
10-29-2013, 05:42 PM
Wow that is an amazing knife. A stunning handle too!

Justin0505
10-29-2013, 05:50 PM
Must.... not... look... at thread....

CrisAnderson27
10-29-2013, 07:32 PM
Thanks again everyone :).

I must say that after I'd used it over the past few weeks, the stable patina set up an incredible base for the repolish. I'm very pleased :).

Anyhow, the final sharpening is done, and I'm waiting for my epoxy to arrive (hopefully tonight), then its off to its new owner tomorrow!

I'll try to snap a few finished pictures to post up here before it goes out!

marc4pt0
10-29-2013, 10:53 PM
Lucky person!

mkriggen
10-30-2013, 03:33 AM
Holy-smack-my-Lily-white-ass! How is this massive thing of beauty still available?

You Sir, are a poet. Your ability to precisely, yet succinctly, summarize the exact emotional response to the visual impact of this knife is nothing short of amazing. Even more impressive, you wielded the language with such alacrity and ingenuity that this feat was accomplished with only six words and eight syllables. I say Bravo Sir, Bravo!:happy3:

in other words...:yeahthat:

Be well,
Mikey

mkriggen
10-30-2013, 03:55 AM
Thank you so much everyone! I very much appreciate the compliments and the bumps keeping the thread up. The blade is sold pending funds as of this morning :).

I've been out of the forge for a few weeks, trying to get other things straightened out. My company had been out of work for a good while, and finally decided that they couldn't maintain their work force. Unfortunately I couldn't stay on waiting with no work, so I was one of the ones let go. I'm going to be catching up on orders this week (hopefully!), so be on the look out for more pretties in my thread :).

Chris, that is one of the sexiest looking sujis I have seen on this forum. That elongated choil...FABULOUS! You're not Michael Rader yet, but it sure looks like you know the steps you have to take to get there. I'm looking forward to your up coming pass around.:ggodjob:

Be well,
Mikey

P.S. I've heard the pros don't care fore them, but I think it would be even sexier with a kiritsuke style tip.

Don Nguyen
10-30-2013, 10:28 AM
P.S. I've heard the pros don't care fore them, but I think it would be even sexier with a kiritsuke style tip.

Does the k-tip do anything performance wise, or is it a case of aesthetics?

mkriggen
10-30-2013, 12:02 PM
Can't speak for anybody else, but I just think they look bad-ass:viking:.
On a long slicing suji I don't think the tip style actually matters as far as performance goes, you'r never going to use it anyway. On a Gyuto or a smaller suji a conventional tip is more versitile. If I was using one of them in a pro kitchen I would go with a pointy tip, but as a home cook I'm not pressed for time or space so I like the looks of the K-tip and I can just grab a petty if I need something pointy. This is only my opinion of course.

Be well,
Mikey

metromaxi
12-31-2013, 01:24 AM
super!