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Thread: new profiles; suji and petty

  1. #11
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    This new profile would be a nice all purpose suji/line knife and it seems easily scaleable to slightly shorter or longer, Del.

  2. #12
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    I like the lower height gyutos myself. I've got an A-Type and it's one of my favorite knives. I practically never use my knives to scoop up any thing off the cutting board so blade height is and issue for me.

  3. #13
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    BTW, is there some reason you chose not to do a 270mm or larger suji?

  4. #14
    I like the new suji profile now, though I would go a little longer or a little narrower still. I'd like to clarify my earlier statement. Originally it wasn't what I would call a suji, but I do like that original profile as a narrow gyuto... In fact, I prefer narrower gyutos. Basically I think it was a good profile for a kitchen knife, but it just wasn't a suji.

    Great work, Del.

  5. #15
    Delbert Ealy's Avatar
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    Quote Originally Posted by UglyJoe View Post
    I like the new suji profile now, though I would go a little longer or a little narrower still. I'd like to clarify my earlier statement. Originally it wasn't what I would call a suji, but I do like that original profile as a narrow gyuto... In fact, I prefer narrower gyutos. Basically I think it was a good profile for a kitchen knife, but it just wasn't a suji.

    Great work, Del.
    No worries Joe, I am a bit attached to the wider blades and that felt like a suji to me. I like to play around the edges of designs.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
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    "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"

  6. #16
    Senior Member wenus2's Avatar
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    Quote Originally Posted by tk59 View Post
    The petty seems fine to me although I'd flatten the profile a touch and get the handle up...
    What he said.

    A little rise on a petty handle is a good thing, just 5-10 degrees, it makes the narrow profile more board friendly.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  7. #17
    I really like the profile on those petties - i like the wider than usually height. A little rise on the handle would be cool though. And coincidently, I am in the market for a petty... And, i agree with everything concerning the shape of the "sujihiki" - great shape, just not the best for a slicer. Are these to be done in AEB-L this batch?

  8. #18
    Delbert Ealy's Avatar
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    Quote Originally Posted by mdoublestack View Post
    I really like the profile on those petties - i like the wider than usually height. A little rise on the handle would be cool though. And coincidently, I am in the market for a petty... And, i agree with everything concerning the shape of the "sujihiki" - great shape, just not the best for a slicer. Are these to be done in AEB-L this batch?
    I will be doing a couple of AEB-L gyutos here shortly, I may be able to squeeze in a petty or two.
    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"

  9. #19
    Senior Member wenus2's Avatar
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    Quote Originally Posted by Delbert Ealy View Post
    Profiled out in steel, one of my gyutos and the new suji and petty

    Del
    Del, what is your general profile for a "standard gyuto?" The one I have in front of me (pass around knife) is a very comfortable size at about 248mm x 50mm.

    Also this one is thin and flat ground, does the convexed blade start out a bit thicker?
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  10. #20
    Delbert Ealy's Avatar
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    This is my (new) standard profile(pic of finished knife) which is about 56mm at the heel
    Here is also a pic of that profile along with my first iteration of a suji, which I have been advised is a bit tall for a suji, but is cool for a short(less tall) gyuto. I may offer that profile as an option in the future.
    All of these are 245+mm
    The convexed blade starts out with the same thickness stock(about 2mm) but the convexed blades are much stiffer than the full flats.
    Thanks,
    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"

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