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Thread: Heavy Chef's Knife - A New Project

  1. #141
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    Don't most of your knives exceed expectations?

  2. #142
    Marko Tsourkan's Avatar
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    Quote Originally Posted by pitonboy View Post
    Don't most of your knives exceed expectations?
    I hope they do.


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  3. #143
    Marko Tsourkan's Avatar
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    What would be a handle preference for a heavy workhorse chef (240-270mm), Wa or Western? I am mulling a hybrid of both, with D mounted on a knife without a neck (machi) and ferrule taper all the way to the blade. Transition between handle and heel will be seamless, and between spine and handle, handle will be raised by 1-2mm.

    M


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  4. #144
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    Quote Originally Posted by Marko Tsourkan View Post
    What would be a handle preference for a heavy workhorse chef (240-270mm), Wa or Western? I am mulling a hybrid of both, with D mounted on a knife without a neck (machi) and ferrule taper all the way to the blade. Transition between handle and heel will be seamless, and between spine and handle, handle will be raised by 1-2mm.

    M
    The heavy convex will have a D handle tapered all the way to the blade, and 5mm neck and is to go out for testing on Monday.

    Thanks for looking.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  5. #145

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    Wow, 5mm. That is going to be awesome!

  6. #146

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    Quote Originally Posted by Marko Tsourkan View Post
    The heavy convex will have a D handle tapered all the way to the blade, and 5mm neck and is to go out for testing on Monday.

    Thanks for looking.
    Can't wait!
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #147
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    Quote Originally Posted by JohnnyChance View Post
    Can't wait!
    I know. I too can't wait how it stacks up to Gengetsu and other heavier gyutos. This one is 230mm, but I can make it up to 270mm.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  8. #148
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    Quote Originally Posted by Marko Tsourkan View Post
    What would be a handle preference for a heavy workhorse chef (240-270mm), Wa or Western? I am mulling a hybrid of both, with D mounted on a knife without a neck (machi) and ferrule taper all the way to the blade. Transition between handle and heel will be seamless, and between spine and handle, handle will be raised by 1-2mm.

    M
    Worked on it over the weekend, almost done, pics later today.

    I think I am onto something.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  9. #149
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    Quote Originally Posted by Marko Tsourkan View Post
    Worked on it over the weekend, almost done, pics later today.

    I think I am onto something.

    M
    Please forgive for a poor quality pictures.

    Heavy gyuto in 52100 with a hybrid D - D style handle on a Western style blade. 230mm on the edge. Neck width about 4.5mm. Handle - fiddle-back maple, blackwood and brass.

    This was an experiment, so with subsequent knives, the length on the blade is going to be 255-270mm, ferrule length will be longer, and there will be contrasting (same as ferrule) butt cap.

    I am not sure if this is limited to heavy knives, but shorter neck seems to make whole a lot of sense to me. I think with a balance point closer to a handle, this allows for a better control of the knife.

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  10. #150
    Marko Tsourkan's Avatar
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    Western handle is next.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

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