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Thread: Line Knife

  1. #11
    Senior Member Justin0505's Avatar
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    If you've got a chance to handle a production "Tojiro ITK Shirogami Wa-Gyuto 210mm" I think that there is lot of promise in the basic design premise: stout, blade-heavy design, a heel that's taller than most suji's but on the long&low side of gyuto profiles. I spent a few months with one before I gave it as an XMAS gift.

    If you didnt increase the height but kinda "stretched" it another 15mm primarily adding onto a "sweet spot" at the nose, it would be a really cool knife: kinda a gyuto-suji (gyu-ji?).

    Obviously a DT knife would have much better attention to detail, fit&finish, etc, but I like working knives that still have a little rustic, rough n' tumble charm and just look cooler with some well-earned wear.

  2. #12
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    El Pescador's Avatar
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    Initially, Hoss and I discussed a 210mm suji but with a stouter blade. It's kinda morphed into the suji/gyuto.

  3. #13
    Senior Member Justin0505's Avatar
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    yeah i really like the idea of a stout suji wearing a high heel. It seems like a logical frankenknife, but i have yet to see one done really well.

  4. #14
    Can't wait to see what the man comes up with.

  5. #15
    Senior Member mattrud's Avatar
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    240mm suji has been my line knife for years, gyuto works best for prep, but I will ALWAYS have a 240mm suji on me

  6. #16
    I think a little bit of an upswept handle would be useful. Not as much as the "Alton's Angle" Shuns, but a few degrees for a little extra knuckle clearance.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
    Senior Member chefofthefuture's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    I think a little bit of an upswept handle would be useful. Not as much as the "Alton's Angle" Shuns, but a few degrees for a little extra knuckle clearance.
    wa or western handled?

  8. #18
    Quote Originally Posted by chefofthefuture View Post
    wa or western handled?
    Wa
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #19
    Engorged Member
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    I visited DT this past weekend and watched as he put together a 210mm sujihiki in a spicy white steel/stainless san mai. I left it with him to tweak the handle some. I was able to use it to do some prep for a Mexican BBQ shared with his family and let me tell you: this is an amazing knife. It is a great line knife. I have used other 210mm pettys but felt they were too laser-ish. This knife was light, but substantial at the same time.

    For any of you on the fence about contacting Hoss about a custom, don't. He makes amazing knives and knows what an amazing knife is.

    Sorry no pics...What happens in Panaca, stays in Panaca.

    Pesky
    Last edited by JohnnyChance; 01-12-2012 at 05:27 AM.

  10. #20
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    Quote Originally Posted by El Pescador View Post
    I visited DT this past weekend and watched as he put together a 210mm sujihiki in a spicy white steel/stainless san mai. I left it with him to tweak the handle some. I was able to use it to do some prep for a Mexican BBQ shared with his family and let me tell you: this is an amazing knife. It is a great line knife. I have used other 210mm pettys but felt they were too laser-ish. This knife was light, but substantial at the same time.

    For any of you on the fence about contacting Hoss about a custom, don't. He makes amazing knives and knows what an amazing knife is.

    Sorry no pics...What happens in Panaca, stays in Panaca.

    Pesky
    Now you've got me wanting pics!!!

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