View Full Version : Kiritsuke / Gyuto Chef knife
10-21-2011, 05:54 PM
Heres one I just finished up for a KKF member.
1095 High Carbon blade with Butchcarta burl handles and copper hardware.
10-21-2011, 06:08 PM
Nice profile, seeing more and more of these kiritsuke style tips at the moment. Hopefully we'll get to see it with some patina :D
10-21-2011, 09:29 PM
Thanks for sayin so TB
I did make a few changes to my grind on this blade. One comedic and the other functional.
I have eliminated the plunge line where the grind starts. This is mainly comedic IMO.. As I dont think that the line caused any issues in the knives function. Second I changed my grind on the face of the left side. Added a little more convexity to it. Where B4 I was adding more convex to the right side then the left. But after testing and seeing one of my knives used by someone other then myself. :) I think both of these changes will make a cleaner looking and better cutting knife..
I would be interested in hearing any comment or opinions on these changes.. :)
10-22-2011, 12:24 AM
You produce some really nice stuff, Randy...but this one strikes a chord with me. I like the clean look without the plunge line, the geo. looks very functional, and a convex grind is always welcome. The profile of the front of the scales is very well executed. I also like the contrast of the angular tip vs. the curvy heel. Good job!
10-22-2011, 07:35 AM
I really like the kiritsuke tip on your knives. Every time I use your knife I keep thinking a kiritsuke tip would really be cool on this blade.
10-22-2011, 11:50 AM
Its been a great adventure making kitchen knives, and something that I thoroughly enjoy. I learn soothing new from each one and from each of you guys and your comments and posts. I appreciate the complement on our knives. Thanks Guys!!!
11-14-2011, 09:27 PM
I just want everyone to know how awesome this knife is. I don't know if I'll get to write a full review but I will try to take some pictures. I'm a k-tip fool right now and the style is working great for me. Once again thank you Randy!
11-15-2011, 01:55 AM
I have the first one of these (with the plunge line and blue & purple butch mycarta) and I have been using it a bunch lately. I really like the 1095 steel, has a nice toothiness, cool patina, pretty good edge retention. Not too reactive. I thinned mine a little myself and added more convexity to the entire blade face (as opposed to the original bevel that ended about 15mm behind the edge). It cuts great, it still isn't a laser, but it is sturdy and stable like my DT ITK. This and the size make it great on the line. The tip rocks, I always break tips on my thin knives, this one is holding up great. I always go for this knife when I am cutting up fennel. After cutting the bulb in half, I can jam the tip in and twist to get the root out without worrying about breaking something.
11-15-2011, 09:09 AM
Im glad to hear the knives are getting used and enjoyed! Thanks for the comments on the knives. Its priceless info that I will use to make the next ones even better..
On a side note, I am planning on doing some more of these with a K- tip in stainless!! Yep. Im gona make some stainless. I know ... I have always made only carbon knives.. But I have took the plunge and ordered enough material to make at least 12 kitchen knives. and am looking forward to learning the process and testing the blades. One of the first ones I do will be a K-tip! :)
I have modified the design slightly, adding a bit more heel height and a thinner spine, with my improved blended convex grind. and a slightly beefier handle.
Ill keep you guys updated as I progress with these!!
11-19-2011, 03:40 PM
Wow, don't know how I misse this post. Great looking knife I'm loving the look of the kiritsuke tip. Any chance you'll be doing a suji in the future? I really like kiritsuke tips on a suji, let us know how the stainless works out. @wildonions I hope you do get a chance to write a review, I'm sure I'm not the only one that wants to here about this knife.
11-19-2011, 06:49 PM
Thanks Hekler! Yea I have about 20 of the stainless blades cut out. ALL KITCHEN KNIVES!! :) western handle Guyotos and I even made a few super tall Santoku style blades!! But there not Santoku's.. lol .. In the mean time.. Or possibly even B4 I get to these. Randy Jr will be trying his hand at forging some stainless damascus! :) Im pretty excited to see what he comes up!
So yea. K tips here I come! Stainless here I come!! And Stainless damscus.. well we will just have to wait and see! lol :)
12-03-2011, 06:04 PM
I bought this knife because I wanted to learn more about some of the carbon steels I don't have in my collection like 1095. I had seen pictures of @JohnnyChance's knife which swayed me to get a knife by Randy. Upon receipt from Randy I gave it a close inspection. The fit and finish were good and I appreciated the slight rounding of the spine and more so on the choil. Since I wanted to see Randy's mindset I didn't interfere with his original design when ordering.
HANDLE: The John Deere Butchcarta handle was well executed in shape though I personally would prefer a slightly wider version. I feel at this blade length, a wider handle would be too heavy though so a lighter material would be more appropriate. The copper pins highlighted by the center mosaic really stand out. After hours of use, I can attest the this handle is comfortable and well thought out.
BLADE: The knife is well balanced at about the second inscribed H. I forced a patina with some scraps of beef for amusement with pleasing results. The knife is not highly reactive yet still unpleasant with some citrus fruits. The profile is good (especially the edo-style tip) but for me could be improved slightly for my cutting style. The blade does have a nice amount of flat length to it but because of the change of height from the heel forward I wasn't completing cuts. I know this can be remedied with changes to my technique but I would prefer a more consistent height all the way to the tip (think bunka). After a few sessions I figured it out.
PERFORMANCE: I used the knife to prep the typical veggies, e.g., tomatoes, onions, peppers, mushrooms, carrots, squash with great results. Here the lack of blade height shined by eliminating any food sticking issues. I wasn't sure but the sturdy nature of knife allowed me to cut winter squash and bone out chicken without chips, rolling, etc. I am very pleased overall. I do think I will thin out the blade at some point. The 1095 has held an production efficient edge for a descent amount of time. I have time to sharpen but mostly I just do touch up the edge on a 8000x stone and strop on newspaper. I'm looking forward to seeing if I can get improvement with balsa, felt, and leather strops. Hopefully Santa's reading this :D. Thanks again Randy for a great knife!
12-04-2011, 06:35 PM
Thanks you. Im happy to hear that your pleased with the knife and its preforming up to your high standards. :) Great write up. I appreciate you taking the time to do it! I look forward to working with you again soon.
God Bless YA!
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