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Thread: How's this shape look?

  1. #1

    How's this shape look?

    From drawing in the morning to reality in the evening, i have been wanting to make this shape for awhile now. Forged from 1095, it's got a hamon I need to bring out but I saw it after hardening, very nice and straight and looks real good. I call it maybe, Hari Sasu, for needle stab LOL. Tapers from where the handle meets the blade, thickest is 9/32", 11 1/4" overall, 4 3/8" handle 6 3/4" blade, 1 5/8" wide at the base of the blade.







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  2. #2
    Senior Member
    SpikeC's Avatar
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    Cool!
    Spike C
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  3. #3

    Bill Burke's Avatar
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    too pointy for my taste but I am no pro.

  4. #4
    Yep, too pointy and a little curve to the profile would help, but I am not pro either. Just home cook.


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  5. #5
    Pokey. Would work nice in honesuki type situations. Prob great for tackling silverskin on a tenderloin. And I like the thin shape of the handle. Dont see too many western handles like that.

  6. #6
    Its also to pointy for me, and Im also no pro.
    Its more like a fighting/stabbing knife than a kitchen knife

  7. #7
    Senior Member Salty dog's Avatar
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    Something to think about with tips......Let's say you're slicing a tomato and using the tip portion of the knife to do so. As you slice and repeat you use your fingers as a guide. Usually a knucke or nail. If the tip is too narrow there isn't enough blade to guide and you're going to have to be very carefull not to shave knuckle.

  8. #8
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    Too pointy IMO. I think its more like a too drastic slope from the heel to the tip.

  9. #9

    ecchef's Avatar
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    Yeah, it's kinda pointy, but for cleaning proteins I like that.
    As long as it wasn't hardened so much where tip breakage would be a persistant issue. I do like the handle shape very much.
    What style of grind are you going with?
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  10. #10
    Quote Originally Posted by Salty dog View Post
    Something to think about with tips......Let's say you're slicing a tomato and using the tip portion of the knife to do so. As you slice and repeat you use your fingers as a guide. Usually a knucke or nail. If the tip is too narrow there isn't enough blade to guide and you're going to have to be very carefull not to shave knuckle.
    +11


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