Wanted: Design Input
I drew up a few kitchen knife designs and I wanted to know if you guys could see any major design flaws. Here are some (not so good) pics.
All of the knives will be 52100 I think. Is that good as long as I send the blades out for HT?
Some paring knives.
4" blade and about 4" handle
.0935" thick stock.
The lines would be nice and straight when I actually make them, but it was hard to cut them out perfectly.
A 240mm gyuto, a 7" chef's knife, and a 8" chef's knife.
.125" thick stock
The handles on all of the knives would be a bit different but I didn't want to have to cut out the knife again.
Thanks for looking!
I think you need to get a decent Japanese gyuto and study it. You will do yourself a favor down the road.
*Note - OP is making these knives for himself. He does not sell knives.
Good luck with your project Erdbeereis
My first impression was that the style you like is similar to Bob Kramer's knives.
I didn't want to take his images and post them here,
but I would suggest doing a Google image search and look at his knives,
and then decide what changes you want to make while retaining the style you like.