Originally Posted by RRLOVER
She's not thin.
... But nicely shaped.
Oh! Knives... right!
Very very sleek looking blade. What are the differences in blade shape between the Suji and a Gyuto?
Ah I get you, cheers. The Suji is narrower and has a more symetrical tip. They look nice. I wanna make one.
very cool progress! quick off topic question... See how there is a notch in the tang so that it is thinner where the metal will go into the handle? I am trying to rehandle a masamoto gyuto and it doesn't thin at all like that which makes it a little too thick and tall to get into the handle I made. Any bigger and the handle would have been too thick for me. How can I thin down the tang like that in your pics?
Music--Food .:':. Dancing--Eating
The tang on your Masamoto is not hardened, so you can do it with files, but it will not be very fast.