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HHH Knives
02-21-2012, 08:01 AM
Kind of a sneak peek. Stainless core.. Damascus clad.

tgraypots
02-21-2012, 08:20 AM
ain't no flies on ya'll!

Dusty
02-21-2012, 10:24 AM
Great cladding line pattern on that one!

HHH Knives
02-21-2012, 01:21 PM
Thanks guys.

sachem allison
02-21-2012, 02:40 PM
damn!

HHH Knives
02-21-2012, 06:33 PM
Next to test the edge. I hope it cuts as good as it looks!

WildBoar
02-21-2012, 06:34 PM
Next to test the edge. I hope it cuts as good as it looks!Great! Send it to me, and I will let you know! :doublethumbsup:

chuck239
02-21-2012, 11:39 PM
Randy,

Looks great! What is the steel used for the knife?

-Chuck

HHH Knives
02-22-2012, 09:56 AM
Im thinking after I get the handle on this one. If the blade passes my initial tests.. I will send it to ya Dave. and possibly a few others just to get there impressions on the cutting edge and how the steel preforms.

This one has a slightly different profile then my normal Gyuto.. and also is thicker at the spine with a more defined taper then most of my kitchen blades. I cant wait to see how it preforms and how the thicker profile effects cutting, etc.

Ill keep you guys updated and if I send this one out Ill get a list of a few of ya to test it!

Thanks for checking out the thread.
Randy

WildBoar
02-22-2012, 11:53 AM
Sounds great!

tk59
02-22-2012, 12:52 PM
Very striking! I'm curious to see what you decide to make the handle out of. :)

Andrew H
02-22-2012, 07:50 PM
Im thinking after I get the handle on this one. If the blade passes my initial tests.. I will send it to ya Dave. and possibly a few others just to get there impressions on the cutting edge and how the steel preforms.

This one has a slightly different profile then my normal Gyuto.. and also is thicker at the spine with a more defined taper then most of my kitchen blades. I cant wait to see how it preforms and how the thicker profile effects cutting, etc.

Ill keep you guys updated and if I send this one out Ill get a list of a few of ya to test it!

Thanks for checking out the thread.
Randy

For Tinh's sake make sure the wood is dark! Looks great so far, Randy.

HHH Knives
02-23-2012, 08:22 PM
I should have the handles on this by the end of the weekend if everything goes well! Dave you got it bro. Im gona want to use it myself for a week or 2 B4 I will forward it to ya!

WildBoar
02-23-2012, 09:21 PM
No problem, Randy! I'm really looking forward to trying one of your gyutos.

HHH Knives
02-23-2012, 09:50 PM
Dave, this one is different them most I have made. Tried a couple new things on it. and I think I like it. The blade is thicker and has a sweet looking distal taper because of this. Its 3.5mm above the heel and tapers smoothly to the tip.. So this blade will feel substantial in hand, and should be very versatile. The main bevels or faces are ground in a blended convex and at the edge is nice and thin..

Im getting myself excited talking about it and just want to go back out in the show and start working on it now!! :D lol

HHH Knives
03-01-2012, 11:26 AM
I managed to get a handle on this blade and we took it for its first test run! Jr took this one home last night and prepped his dinner with it! Now its back here and I plan on cutting a bunch of stuff up with this! I added a Gun metal blue maple burl handle with Stainless pins.

The Specs.
OAL 14 1/2"
Blade: AEB-L core clad with HHH Carbon damascus. 240mm Height: 47mm thickness above the heel 3.6mm Tapering sharply to the tip. Convex ground.
Handle: Maple burl
Hardware: Stainless steel and mosaic pin.

http://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai026.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai029.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai036.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai033.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai049.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai046.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai038.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/Got%20BURL/SanMai027.jpg

Thanks for looking.

Andrew H
03-01-2012, 11:43 AM
Great looking knife, Randy.

Hattorichop
03-01-2012, 11:59 AM
I'm curious to hear where the balance point on this knife is.
It looks a little handle heavy to me, I could be wrong.
If so it looks like the tang could use a little tapering.

Beautifull looking knife!
I really need me a HHH custom.

Keep up the great work guys!

HHH Knives
03-01-2012, 12:23 PM
Thanks guys, I had not checked the balance point on this blade yet.. But after all my scientific testing ( Balancing the blade face on a pencil) The balance point on this blade is about 1/4" in front of the heel. :) Seems to be about perfect to me.. Where would the preferred balance point be on a 240 Gyuto?

Mike Davis
03-01-2012, 12:35 PM
Looks awesome Randy, that san mai is awesome!

Hattorichop
03-01-2012, 01:23 PM
I prefer a slightly blade heavy knife. I find a little extra weight up front helps with the cutting action and reduces the amount of force needed to cut stuff.

If this was a custom for myself I might have asked in the beginning for the knife to be a bit more blade heavy but your balance point on this one still sounds good to me.

Things for me to keep in mind when I order one from you!

Crothcipt
03-02-2012, 01:26 AM
damn!

second that.:headbang::wow::fanning:

HHH Knives
03-02-2012, 02:27 PM
The knife feels good in hand and cuts great.. Im expecting a special delivery soon of my new Boardsmith And cant wait to chop some stuff up on it!!

The stainless seems to be taking and holding a great edge. I have resharpened it once trying a slightly steeper bevel and leaving a toothier edge and its aggressive.. I pealed some grapes with it and worked over 5 lbs of potatoes.. :D and it still shaved arm hair effortlessly as well as sliced paper cleanly stopping and starting the cuts as well as push cuts.

So far Im impressed with the Stainless and it looks promising.

Thanks again for checking out the thread!! Any questions or ideas for continued tests are welcomed.

God Bless
Randy

HHH Knives
03-07-2012, 11:48 PM
OK so after a few days of using this one.. I have determined that its not up to snuff. The blade takes and holds a sick edge. The handle feels like a extension of your hand.. and even though its the thickest gyuto I have ever made. Its cuts very nice.. Does have some sticking on potatoes etc.. But nothing out of the normal..

I know what your thinking.. Why is it not up to snuff. Well, There is a couple of micro cracks that appeared near the heel. right at the cutting edge. After using it a few times. Im not 100% sure what part of the process caused them. But my gut feeling is that at one point or another during the forging process. It was overheated?

Im just glad I didnt take anything for granted and assumed anything about this blade.. So Guys that I told I would send this one to. Sry.. Its not leaving the shop. Back to the drawing board, or in this case. The shop! :D

Thanks guys for checking this thread out. and any of the makers on here with stainless forging experience that have advice.. Please share!! Ill try and get a photo of the edge and post it.

Live and learn. :D

Randy

Crothcipt
03-08-2012, 12:26 AM
wow Randy that is tough to admit. Hard to even put out there publicly. I know myself would have come up with something drastic like... um... I dropped a sledge hammer on it while it was in a vice.
Hope this is something easy to fix.

HHH Knives
03-08-2012, 12:47 AM
It is what it is, A test blade. and its through testing that we learn.. I knew when we started this process that there would be a few blades at least to work out the details on this stainless damascus and san mai forging process. We will adjust the process and forging temps.. accordingly.. and the next one will be better.. and when we get it right.. You guys will be the first to know. Cuz Im gona send the blade around and let some of ya test it to make sure its right! :)

Thanks

Customfan
03-08-2012, 01:44 AM
Well done Randy! Speaks volumes about your approach to quality! Good idea about taking detailed pictures of the micro cracks.. It would be interesting to subject it to different reliability tests... :knight:

I bet the next one will be stellar!

kalaeb
03-08-2012, 03:38 AM
Thanks guys for checking this thread out. and any of the makers on here with stainless forging experience that have advice.. Please share!! Ill try and get a photo of the edge and post it.

Live and learn. :D

Randy

My bet would be Devin, Del and David Broadwell might hve some tips. I have a damascus stainless san mai from David that turned out well. All are great guys.

HHH Knives
03-08-2012, 07:31 PM
Here are a couple pictures. I think these show the little micro crack.

After I noticed them I did some additional testing trying to chip the edge on this one. To my surprise it was not chippy, nor has it changed orwn or changed over the last 4 days.

I hate to say it, But this one is staying in my kitchen for further testing!! :D

Im hopeful that with more testing. We will nail this process.
Thanks guys for checking out the thread and for your encouraging comments etc.

Randy

Hattorichop
03-08-2012, 10:33 PM
What a bummer Randy!

Could you re-grind the heel forward to the crack?

HHH Knives
03-10-2012, 01:01 PM
I think I will eventually sharpen past it.. As long as it has found its happy place and does not continue to move.. That said.. I like the knife and have been using it for most all of my kitchen work for a couple weeks now. And it wont break my heart if I have to keep this one around! lol :)

As soon as we get caught up a little on the orders. Jr. will go back to testing and making a few other combinations.. May switch from a carbon Damascus clad.. and go carbon core with stainless clad. even stainless Damascus at some point.

Thanks for checking out the thread! comments and suggestions welcomed!

HHH Knives
03-10-2012, 10:13 PM
Prepped dinner with this knife on my new Board Smith board today! I gota tall ya, both were a pleasure to use.. I cut a loaf of bread with a gyuto. I cant remember where I read it. but someone said they use there gyuto to cut bread.. So I gave it a shot. and it worked like a dream.. Hard crust, garlic and herb bread. From a local bakery. Mmm Mmmm Good!

As far as edge retention. This steel is great! It has been holding its edge really well, and I have not had to resharpen or had any issues with it..