240mm Suji 52100(4.6mm stock) Marko HT & Temper
3.4mm over the heel
2.4mm middle
.69mm tip
The finish is not the best but it was hot as hell in my garage yesterday and I just wanted to knock it out.
She's not thin.
You can always grind it down some more.
I think it will be just fine.I set it in a Ho wood handle for now,I can't wait to take it to the stones.
...What are the differences in blade shape between the Suji and a Gyuto?
Height and profile (and often lengh). Both knives are used for different purposes, though some gyuto can double as slicers as well.
M
You need to discover the joys of hardened files guides.:biggrin: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?
The tang on your Masamoto is not hardened, so you can do it with files, but it will not be very fast.
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