(I'm going to add more photos and measurements later today when i get more time. Just wanted to get this up)
Its a 52100 gyuto 50mm tall at the heel, 230mm long. Its got a hollow forged in above the heel, then it transitions to a normal convex grind that tapers at the tip. The tip is very slicey. I have a video ill probably upload later that I recorded last night cutting a potato, and onion.
This was going to be a 55mm x 240+mm gyuto. But through me experimenting with the finish so extensively on a zero ground knife. I ended up with it a bit shorter on both dimensions just because of how much polishing i did during the process. Because of that this is going to go for a little cheaper than i will probably ask for in the future for similar knives I make.
The profile doesnt really have a flat spot at the heel. There is one, its just smaller than you might see on a western chef knife or something. Its more a gradual curve from heel to tip. Which i find is a very ideal profile for people that like forward push cuts, and similar style cutting. It also does have enough curve to accommodate rock cutting if needed.
Again. Ill update in a bit with more pics. One showing how the profile looks and knuckle clearance etc. Along with others.
Also. Ill try to get ones that show the carbide banding. The polish i went for is lighter im contrast than what i posted in the WIP thread which i can link in an edit. You can see it in person, though subtle, but getting pics of banding can be tricky. This knife is definitely a good choice for someone that wants to mess with polishing to show banding. Its pretty tricky, and takes different tactics than when ive polished san mai, or to a less extent hamons.
Asking price $275. Shipping will likely be $10 of so dollars (maybe 20 depending on the place etc. i wont charge more for shipping if its over $10). So 285 shipped.
Its a 52100 gyuto 50mm tall at the heel, 230mm long. Its got a hollow forged in above the heel, then it transitions to a normal convex grind that tapers at the tip. The tip is very slicey. I have a video ill probably upload later that I recorded last night cutting a potato, and onion.
This was going to be a 55mm x 240+mm gyuto. But through me experimenting with the finish so extensively on a zero ground knife. I ended up with it a bit shorter on both dimensions just because of how much polishing i did during the process. Because of that this is going to go for a little cheaper than i will probably ask for in the future for similar knives I make.
The profile doesnt really have a flat spot at the heel. There is one, its just smaller than you might see on a western chef knife or something. Its more a gradual curve from heel to tip. Which i find is a very ideal profile for people that like forward push cuts, and similar style cutting. It also does have enough curve to accommodate rock cutting if needed.
Again. Ill update in a bit with more pics. One showing how the profile looks and knuckle clearance etc. Along with others.
Also. Ill try to get ones that show the carbide banding. The polish i went for is lighter im contrast than what i posted in the WIP thread which i can link in an edit. You can see it in person, though subtle, but getting pics of banding can be tricky. This knife is definitely a good choice for someone that wants to mess with polishing to show banding. Its pretty tricky, and takes different tactics than when ive polished san mai, or to a less extent hamons.
Asking price $275. Shipping will likely be $10 of so dollars (maybe 20 depending on the place etc. i wont charge more for shipping if its over $10). So 285 shipped.
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, think this one will go quick.
