Line Knife

[Justin0505]

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.

[El Pescador]

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

[Justin0505]

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.

[bcrano]

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

[mattrud]

240mm suji has been my line knife for years, gyuto works best for prep, but I will ALWAYS have a 240mm suji on me

[JohnnyChance]

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.

[chefofthefuture]

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?

[JohnnyChance]

wa or western handled?

Wa

[El Pescador]

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

[MadMel]

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!!!