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Thread: Heavy Chef's Knife - A New Project

  1. #101
    Senior Member brainsausage's Avatar
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    I prefer it to be a bit blade forward. One of the reasons I don't care for lighter knives or so called balanced knives. I think it's more useful to have the balance forward as it gives you a better reference point when guiding your cuts. I also tend to choke pretty far forward with my grip. Which is why I really like thick spines. I loved my CCK, but the spine is so thin, that I would get fatigue from trying to grip, as well as an irritated knife callus.
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  2. #102
    Senior Member chinacats's Avatar
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    No pro, but I like a heavy knife and I definitely prefer it to be blade heavy...maybe 30mm forward on 210, 60mm forward on 240 and even more on a 270. I think my Heiji balanced ~2.5 inches out on the blade and felt awesome. I agree with Brainsausage that it gives you better control.
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  3. #103
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    I have to echo the same sentiments as others on the large board space and the length of a blade actually being an asset (think of two flat-ish sweet spots on the blade heel to the start of the curve, curve to an inch short of the tip, followed by a thinned out tip). You can always add an end cap in nickel silver or brass like you do on the front of your handles to bring the balance a bit to the rear. I switched to 270 and now using other gyutos feels a bit off to me.

  4. #104
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    270, nose should be low, very little belly pretty much flat all the way save for a SLIGHT curve at the tip with a lot of tapering so that the tip is pretty thin at the spine aka a big ass santoku. balance should be just forward of the heel. and tall, at least 55mm
    reasoning for this is more efficiency, the more knife touches the food the less movement your hands have to make to finish the job. sure you can whip a shorter laser around much faster, but in reality you're making a lot more movements and getting less processing done per stroke.

  5. #105

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    Quote Originally Posted by Marko Tsourkan View Post
    In one of the discussions I had with a pro and an avid user of heavy knives, he mentioned that the profile of Japanese heavy gyutos - more curve and slight rounding at the heel is to compensate blade-heavy blade. I thought about it and decided to limit a size of a heavy chef's and to add some weight to the handle to make the knife balance at the handle or slightly forward. This way I can keep the profile identical my lighter knives. The lengh will be limited to 225-240mm and the blade will be usable along the whole lengh (including heel).

    I will make both D and Western handle versions. Have an interesting design (partially inspired by Devin's) in my head, though overall it will not be a departure from my current style. More soon.

    M
    I guess the point on the profiles is true, never really thought about it before. Maybe because heavier gyutos are viewed as less nimble, they don't feel the need to make the tip as low or as pointy. Also with the knife being blade heavy, thus more fatigue when push cutting, a rocking capable profile is beneficial. I don't see why a sleeker/more aggressive profile wouldn't work though. The geometry might have something to do with it, if you have a thick spine, you need some blade height (or extreme distal taper) to get it thin enough at the edge.

    I like them on the long side (245mm to 270mm at the edge) and blade heavy. My 240mm Heiji & Kato both balance about 60mm from the ferrule. The Heiji is slightly more blade heavy, but the Kato has a much bigger handle. I wouldn't want a heavy knife shorter than 240mm or one that wasn't forward balanced.

    The height of the tip on my Kato doesn't bother me at all, but I certainly wouldn't want it any higher.
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  6. #106

    JohnnyChance's Avatar
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    Quote Originally Posted by panda View Post
    270, nose should be low, very little belly pretty much flat all the way save for a SLIGHT curve at the tip with a lot of tapering so that the tip is pretty thin at the spine aka a big ass santoku. balance should be just forward of the heel. and tall, at least 55mm
    reasoning for this is more efficiency, the more knife touches the food the less movement your hands have to make to finish the job. sure you can whip a shorter laser around much faster, but in reality you're making a lot more movements and getting less processing done per stroke.
    Right, a longer blade allows you to be more efficient, which is important when you have to move, re position and lift a heavier knife repeatedly.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #107
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    Right, a longer blade allows you to be more efficient, which is important when you have to move, re position and lift a heavier knife repeatedly.
    Yup
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  8. #108
    Marko Tsourkan's Avatar
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    You guys talk, I am listening .

    This what I got thus far:

    - 240, 255 and 270mm
    - Balance forward
    - Flatter profile
    - Food release geometry
    - Larger handles (D or Western)
    - Distal taper and blade ground to zero at the edge


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  9. #109
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    You guys talk, I am listening .

    This what I got thus far:

    - 240, 255 and 270mm
    - Balance forward
    - Flatter profile
    - Food release geometry
    - Larger handles (D or Western)
    - Distal taper and blade ground to zero at the edge
    Yes!
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  10. #110
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    That is all what I am looking for in a heavier knife as well. Maybe I should go back to 270, I used one for about two years on a really small line and kinda gave up on them. Now that I have more room I should give it another try.

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