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Community pass arounds question!

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Hermes7792

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I have noticed that all the pass arounds that happen are always for a 240mm or 270mm gyuto or for a 270mm or 300mm sujihiki.

Why don't knife makers do pass arounds for cleavers, pettys, nakiris etc... I'm sure people would love to give a try to some other types of knives.

Just a thought and something Ive noticed!:plus1:
 

tk59

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lots of people buy and use multiple gyutos and a fair number use multiple sujis. they are big blades and are more difficult to design and execute well. cleavers are a PITA to make. good performing pettys are relatively easy to make and obtain. not very many people seem to be willing to pay $200-500 for a petty even though it isn't proportionally less work to make. edge retention is also not a major issue because of lack of board contact. very few members use nakiris and of those, few have used more than a couple.
 

echerub

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Yeah, there are only a few of us who are big nakiri fans - and those of us who like 'em aren't always vocal about it either :)
 

Eamon Burke

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Most people use gyutos for 85% of their kitchen work, and a gyuto is tricky because it's a bit of a balancing act. Since you are trying to make an "all-rounder", it shows where the maker's priorities are, and how the design lends itself to being used.
 
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