Help to Design a Forum Knife!

[l r harner]

quote
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).
end quote
wait till you see what im working on they will be WA handeled and there will be 4 of them

get you wood cutting plates ready

[mr drinky]

I second a good parer. That last Devin Thomas parer was oh so sexy.

k.

EDIT: Second thought, I read tk59's comment and agree that small knives are disproportionately expensive. Strike that. ...but that knife was pretty cool...

[mr drinky]

I am in a very tiny minority here I think, but I wouldn't mind a western handled slicer that is 220-230mm. If you look at the middle photo on this link it will give you some idea.

http://www.maruyoshi-mtc.co.jp/merchandise1-6.html

Since most wouldn't probably care for that, I wouldn't mind a honesuki either.

k.

[Dave Martell]

I know I said anything but the cleaver is off the list. They just flat suck to grind.

[PierreRodrigue]

Ground out my first one today, and yes it was a chore, took two hours steady going.

[Marko Tsourkan]

Funayuki

I like a narrow gyuto, 2" or slightly under. Maybe I started liking narrow ones, because I have a piece of damasus I forged at Devin's that is 2" tall, and using it for a narrower slicer seems such a waste of good steel!
Masamoto shape is my favorite along with Shigefusa's (similar to shape you picked for your knives, Dave) just a little bit narrower.

Mr. Drinky - there are some folks here who like slicers in 240mm length.

[ecchef]

see...

Wow...that's nice Bruce. What is it?

[Vertigo]

see...

Um... this gets my vote please.

[antonio_luiz]

I would like to see a parer - maybe partnered to something else but definitely a parer

[obtuse]

Um... this gets my vote please.

One more vote for that as well... +1