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- Feb 28, 2011
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I've had this knife a little less than two days, but I wanted to share some impressions.
Tom McLean (Lefty) provided the basic idea to Butch, who then translated the idea into a knife. Originally, the blade was supposed to range between 185 and 195 mm. The knife I have is 202 mm on the edge (210 mm from handle to tip).
Tom intended it to be a long and tall petty, one that could be used on a board. This style knife is often referred to as a "line knife", and that's how I'll refer to it.
Some measurements of the one I have:
Weight: 151 grams.
Overall length: 320 mm, blade 210 mm, handle 110 mm.
Height at heel: 39 mm.
Spine at handle: 2.90 mm.
Spine halfway to tip: 2.85 mm.
Spine 1 cm from tip: 0.85 mm.
The handle material is stabilized Buckeye burl, with three stainless pins. The blade, as Tom has said, is Carpenter CTS XHP @ 61 - 62 HRC. It doesn't have much distal taper, and is fairly stiff with little if nay flex.
Here are some "beauty" shots:
How does it compare to what is usually referred to as a "line knife"? Here are some comparison photos of the Harner against a 21 cm Hiromoto G3 sujihiki and a 24 cm Misono Swedish sujihiki. I didn't have a 21 cm wa-petty to compare it to.
Keep in mind that I have only had this knife for a little over a day and a half, but I have used it instead of my usual 24 cm gyuto for vegetable prep and have not felt disadvantaged in any way. As a slicer, it worked very well with both raw and cooked protein.
I'll report on edge retention and sharpening in the future.
Thanks to Tom and Butch!
Rick
Tom McLean (Lefty) provided the basic idea to Butch, who then translated the idea into a knife. Originally, the blade was supposed to range between 185 and 195 mm. The knife I have is 202 mm on the edge (210 mm from handle to tip).
Tom intended it to be a long and tall petty, one that could be used on a board. This style knife is often referred to as a "line knife", and that's how I'll refer to it.
Some measurements of the one I have:
Weight: 151 grams.
Overall length: 320 mm, blade 210 mm, handle 110 mm.
Height at heel: 39 mm.
Spine at handle: 2.90 mm.
Spine halfway to tip: 2.85 mm.
Spine 1 cm from tip: 0.85 mm.
The handle material is stabilized Buckeye burl, with three stainless pins. The blade, as Tom has said, is Carpenter CTS XHP @ 61 - 62 HRC. It doesn't have much distal taper, and is fairly stiff with little if nay flex.
Here are some "beauty" shots:
How does it compare to what is usually referred to as a "line knife"? Here are some comparison photos of the Harner against a 21 cm Hiromoto G3 sujihiki and a 24 cm Misono Swedish sujihiki. I didn't have a 21 cm wa-petty to compare it to.
Keep in mind that I have only had this knife for a little over a day and a half, but I have used it instead of my usual 24 cm gyuto for vegetable prep and have not felt disadvantaged in any way. As a slicer, it worked very well with both raw and cooked protein.
I'll report on edge retention and sharpening in the future.
Thanks to Tom and Butch!
Rick