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Thread: new profiles; suji and petty

  1. #1
    Delbert Ealy's Avatar
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    new profiles; suji and petty

    Ok after the big redesign of the gyuto profile and grind I want to work on some other designs.
    first is a 245mm suji 46mm at the heel
    second is a 155mm petty 35mm at the heel
    I would like to hear your thoughts, they are cardboard at the moment, but I am headed out to work on them in steel.
    More pics later on.
    Del
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    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
    Senior Member UglyJoe's Avatar
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    Suji isn't sleek enough. A little tall at the heel perhaps? Kinda looks like a Masamato KS gyuto as is.

  3. #3
    Delbert Ealy's Avatar
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    Profiled out in steel, one of my gyutos and the new suji and petty

    Del
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    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"

  4. #4
    Delbert Ealy's Avatar
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    Quote Originally Posted by UglyJoe View Post
    Suji isn't sleek enough. A little tall at the heel perhaps? Kinda looks like a Masamato KS gyuto as is.
    You know after taking a look at that gyuto(the masamoto) I agree. I also took a look at some more sujis and I agree that it could be a bit shorter at the heel maybe 40mm rather than the 46mm.
    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"

  5. #5
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    Hmm... It seems the real question is what is the purpose of your "suji," if that's what you want to call it. This knife is really a narrow gyuto (My 240 A-type gyuto is exactly your "suji" albeit a somewhat stubbier version.) or possibly a "line knife" type deal. A slicer should be more narrow to reduce drag and have more curve to maximize edge length. The petty seems fine to me although I'd flatten the profile a touch and get the handle up some just like your gyuto redesign. If the primary purpose was for meat cleaning type stuff, I'd actually make the tip pointier and and some more curve.

  6. #6
    Delbert Ealy's Avatar
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    Ok the suji is 40mm tall with a slightly adjusted profile
    Del
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    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"

  7. #7
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    Quote Originally Posted by Delbert Ealy View Post
    Ok the suji is 40mm tall with a slightly adjusted profile
    Del

    much better looking del, more suji, less gyuoto

  8. #8
    Delbert Ealy's Avatar
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    Ok what do you guys think of the first knife(the one I called a suji) as a short(less tall) gyuto rather than calling it a suji. Just got a pm to that effect. I can make it that way too.
    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"

  9. #9
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    Quote Originally Posted by Delbert Ealy View Post
    Ok what do you guys think of the first knife(the one I called a suji) as a short(less tall) gyuto rather than calling it a suji. Just got a pm to that effect. I can make it that way too.
    Del
    I like the short profile gyutos, if you thin it out, laser like with a 70/30 bevel it may be a great knife. Reminds me of a Aritsugu A-type. Which I think are well regarded once you fix the sharpening job.

    Not going to hide the fact that come september I'm seriously considering contacting you about a knife (if I can work the funds in) this is profile I would definitely consider.

    edit: I may be a bit biased tho as a home cook I really like using my petty's (180 - 210 mm) and I never have hours of prep work to do.

  10. #10
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    El Pescador's Avatar
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    Quote Originally Posted by Delbert Ealy View Post
    Ok what do you guys think of the first knife(the one I called a suji) as a short(less tall) gyuto rather than calling it a suji. Just got a pm to that effect. I can make it that way too.
    Del
    While I have a gyuto on order with Del, I really like the shape of the short gyuto...Del has come up with some great profiles lately.

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