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How do you guys feel about between size knives(especially gyutos?)
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Thread: How do you guys feel about between size knives(especially gyutos?)

  1. #1
    Delbert Ealy's Avatar
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    How do you guys feel about between size knives(especially gyutos?)

    Since I started I have been making my gyutos a bit over size, like 245 listed as a "240". I know that this is the popular size for gyutos, but I was wondering how you guys fell about the tweeners? Like a 255 which is roughly equivalent to 10 inches, or for that matter a 225, which is a bit shy of 9 inches. I will keep making my 245's especially now that I have made some significant improvements.
    I have been thinking about it for awhile, but what prompted me to ask was Marko's pre-buy of a 260mm gyuto(thanks Marko).
    So would you guys be more tempted by a 255-260mm than a 245? Or for some of you looking for line knives be tempted by a 225 vs a 210 or 245mm?
    Thanks,
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  2. #2

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    It's really not crucial to have it at some exact millimeter. If I was ordering a custom knife for myself, I would have it made to match dimensions natural to my body. But that's just me.

  3. #3

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    Something with the dimensions like a 9 inch Sabatier chefs knife seems like a real good "tweener" size to me.

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    99Limited's Avatar
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    I think a 225mm could be a nice length and make the blade height around 46mm.

  5. #5
    Senior Member stevenStefano's Avatar
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    A 260 would be interesting since many 240 knives run long, perhaps people would be used to this size?

  6. #6
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by 99Limited View Post
    I think a 225mm could be a nice length and make the blade height around 46mm.
    That's pretty much what I had Murray make for me a few years ago. I like the size.

    Stefan

  7. #7
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    I like most blades 240-260. Below 240 feels a touch short for somethings and 260 is starting to feel a little out of control near the tip. I do occasionally go to a 200 gyuto or a 210 suji.

  8. #8
    Senior Member Ratton's Avatar
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    Quote Originally Posted by 99Limited View Post
    I think a 225mm could be a nice length and make the blade height around 46mm.

  9. #9
    Senior Member/ Internet Hooligan
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    I don't think the actual length of the knife is as important as it's balance of length, weight, and profile, in relation to it's intended task. 282mm was freaking fantastic for commercial prep with a Masamoto gyuto, because it's light, sleek, and agile, but big enough for a big board and big product. A Henckels at 282mm wouldn't be a prep knife, it'd be a prop for an SCA meeting. On the line I'll use a 6 inch, 7 inch, or 8 inch knife depending on whatever is closest, because all I'm trying to do is chop some goddamn parsley before the goddamn waitress takes the goddamn pla..... GET BACK HERE DUMMY!!

    Besides, with different knives being measured from different places, "210, 240, 270" is just a nerdy way to say "small, medium, large." No need to be too technical.

  10. #10

    JohnnyChance's Avatar
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    Different knives are measured from different points, and rounded up or down differently. So most 240mm gyutos aren't actually 240mm on the edge. I prefer 270s to 240s anyway.

    Just make em whatever size you feel like and label them as whatever the edge length ends up being. If you want to round up or down to nice numbers, that's okay too.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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