Heavy Chef's Knife - A New Project

**EdipisReks** · 10-31-2013, 01:30 PM

that sounds like a really cool opportunity, Marko.

**Marko Tsourkan** · 10-31-2013, 01:47 PM

I have been looking for this for a while, but folks who can give me an opportunity to visit and work there a little bit are far away from me and I don't drive (though I am making baby steps in that direction). I hope that over time I can dedicated a day a week just for that.

M

**Marko Tsourkan** · 11-01-2013, 10:27 AM

255mm (on the edge) "sword" grind heavy workhorse gyuto in 52100 for a left-hand user. Weight with handle will be around 275-290g. Thickness at the spine 3.4mm, half way 2.5mm, 50mm from the tip - 2mm. Thickness at shinogi line heel to tip - about 2mm. The knife will either have a hybrid D, or a Western handle.

I am likely to convex the tip on this knife, as it will improve lateral cuts. Another thing, I find it time consuming to finish primary bevel on the stones (this is 63.5RC hard steel), so I would probably finish/blend the bevels with sand paper, and leave it the customer to spend time and make the shinogi line crisp or leave the finish as is. The underlying geometry will not changed, so the performance won't be affected.

I come to think that the bevel on the left side is slightly more prominent than on the right, so I think this knife will be more suitable for a "lefty". I will grind one for a "rightly" today.