Don't most of your knives exceed expectations?
Don't most of your knives exceed expectations?
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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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Wow, 5mm. That is going to be awesome!
"Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away." -Antoine de Saint-Exupery
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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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Western handle is next.
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