Wanted: Design Input

[Erdbeereis]

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

1.25" tall

.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.

4-4.5" handle

.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!

[Marko Tsourkan]

I think you need to get a decent Japanese gyuto and study it. You will do yourself a favor down the road.

[Dave Martell]

*Note - OP is making these knives for himself. He does not sell knives.


Good luck with your project Erdbeereis

[Burl Source]

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.