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Thread: Help to Design a Forum Knife!

  1. #21
    Senior Member
    Join Date
    Feb 2011
    Honolulu, HI
    I could definitely use a nice boner or butcher knife... I have 11 gyutos...

  2. #22
    Senior Member
    Join Date
    Feb 2011
    San Diego, CA
    I'd suggest not doing anything single bevel except a honesuki-type knife. It seems like everybody and their mother is doing gyutos. It also seems like small blades are disproportionately expensive (I doubt we'll be seeing too many DTITK pettys.) Therefore, I would say it has to be 200+ mm suji or cleaver. I don't think a gyuto would necessarily be a bad idea but it will have to be "different." Think of a wierd profile that works and people will buy it. Of course, I'm assuming you want to sell a lot of them and make them semi-custom. Somebody on one of the forums posted a cleaver with a point cut into it like a really tall kiritsuke-type profile. I'm thinking about trying this out...

  3. #23
    I think the gyuto market is pretty crowded at the moment - it'll be hard to make something truly unique. That, and many of us who would be the initial market already have many gyutos on hand for different times, uses, and moods. A cleaver would be nice indeed. I happen to like nakiri, but they're not widely popular so that's not a good start to the series.

    If we're sticking with double-bevels, I think a full-size cleaver is about all that appeals to me at the moment.

  4. #24
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011

    I'd be interested in a honesuki or a deba, wa stabilized handle, and AEB-L steel. I'm running out of room for new knives but I have neither a honesuki nor a deba. I love AEB-L. Best wishes on Your new venture.

    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  5. #25
    How about something different? What about a steak knife designed along the lines of a honesuki. I always loved the ones Joe bought. There's something sexy about how a really sharp knife cuts through a good steak (of course, not all the way to the plate).

  6. #26
    How bout a super high end sujihuki / gyuto hybrid ... a true do it all knife....White #1 / W2 for carbon options or AEB-L / SRS-15 for a stainless option

  7. #27
    gyuto - suji hybrid, like well used Masamoto KS gyuto?

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  8. #28
    Quote Originally Posted by Marko Tsourkan View Post
    gyuto - suji hybrid, like well used Masamoto KS gyuto?
    yes exactly like that....

  9. #29

  10. #30


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