Line Knife

[chefofthefuture]

Hey Devin, what ever happened to the ITK run of 225mm line knives?

[DevinT]

Dropped the ball on that one, whoops.

I did make some 210mm gyuto's though.

Pesky is having me make him a line knife, we'll see how he likes his, and maybe make some adjustments.

Hoss

[chefofthefuture]

So does that mean there's still a possibility for a run of them?

[DevinT]

Give me some ideas please.

Hoss

[chefofthefuture]

I think durability would be priority so it would have to be stainless and the wood would have to be stabilized. 225mm should be the right length, not too big for a line but big enough to be useful.

The shape would be interesting, I always pictured something that has the rough shape of a suji however it would be somewhat taller and have a more pronounced belly so it could be used for slicing or push cuts. Essentially anything that would need to be done in a pinch on the line. I've also always liked the look of a kiritsuke tip, so that might be an idea.

[JohnnyChance]

Yeah, kinda a gyuto/suji hybrid, maybe 43-43mm tall at the heel. I like the standard Devin profile, but perhaps a slightly higher tip with a little bit more curve would be useful.

[chefofthefuture]

Yeah, kinda a gyuto/suji hybrid, maybe 43-43mm tall at the heel. I like the standard Devin profile, but perhaps a slightly higher tip with a little bit more curve would be useful.

Yeah I agree that the suji/gyoto combo would be best for what we're going for here. I think one of us just needs to come up with a rough drawing.

[El Pescador]

Good chance DT and I are working on this at his place on Thursday. Any ideas people?

[Dave Martell]

Wouldn't a shorter suji (240-260mm) with good board manners be the best all-arounder for a line knife?

[El Pescador]

I've tried a smaller suji and don't like it as much. Jon Broida has what I think was a HC Masamoto 240mm gyuto that hes sharpened so many times it like a 215mm suji/gyuto.