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  1. #1
    Senior Member chefofthefuture's Avatar
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    Line Knife

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

  2. #2
    DevinT's Avatar
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    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

  3. #3
    Senior Member chefofthefuture's Avatar
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    So does that mean there's still a possibility for a run of them?

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    DevinT's Avatar
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    Give me some ideas please.

    Hoss

  5. #5
    Senior Member chefofthefuture's Avatar
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    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.

  6. #6

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    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.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #7
    Senior Member chefofthefuture's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    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.

  8. #8
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    Good chance DT and I are working on this at his place on Thursday. Any ideas people?

  9. #9
    Dave Martell's Avatar
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    Wouldn't a shorter suji (240-260mm) with good board manners be the best all-arounder for a line knife?

  10. #10
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    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.

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