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Custom kiritsuke gyuto

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HHH Knives

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After some testing and help from one of our fellow forum member's.. refining the blade dimensions and profile, etc. this is what I came up with.. Its my version of a kiritsuke gyuto, Please correct me if Im wrong about the name of this blade profile.. Im still learning. :) Butch Barner made the marcarta and This was the first time I used his stuff.. Its very nice! and the colors are rich and vibrant.

Comments and critiques welcomed.
Thanks for looking
Randy

Specs.
OAL 13"
Blade 1095 HC steel 8 1/4"
height. at heel 1 3/4" or 46mm
Thickness at spine is.101" or 2.56mm
Gradual taper to the tip .031" or .79mm
Weight 7.2 oz.

Handle is "Marcarta Burl"

Thanks 99
Randy

 

SpikeC

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Very cool! Looks like it should be quite functional.
 

Dave Martell

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Randy you've been paying attention, the profile looks in the ballpark, I think that you'll get some attention on this one and those to follow.
 

HHH Knives

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Dave, Thanks bro.. Yea, I have been reading and researching a little bit. Its a KNIFE LIFE!!! :D There are alot of great info and people around here!

I forgot to mention that the spine and choil area have been rounded on this knife.
 

tk59

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This looks good. Sort of like bienik's modified Forschner. How are the faces ground? Can you provide a spine shot at the tip? How thick is it right behind the edge? The bevel looks large. What is the angle at which you sharpened this knife?
 

Pensacola Tiger

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Randy, it looks great! I like the way you evaded the bolster issue by not having any.

Are you going to send it out to anyone for some feedback?
 

goodchef1

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psychedelic, I like that profile. Will have to try it out sometime in the future :cool2:
 

Customfan

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:happymug: Very nice Randy... I like the geometry proportions, good use of the Butchcarta, Congratulations!
 

HHH Knives

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Thanks for the comments and input.. Ill take some pics of the spine and tip. This Butchcarta burl is really cool looking stuff.
 

Eamon Burke

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I like the copper in the pin, very subtle. Nice job on that profile!
 

HHH Knives

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This looks good. Sort of like bienik's modified Forschner. How are the faces ground? Can you provide a spine shot at the tip? How thick is it right behind the edge? The bevel looks large. What is the angle at which you sharpened this knife?
tk59, Here are a few photos of the spine and tip..
The main grinds are full flats with slight convex added toward the blade edge. bevel angle is aprox 17*


Thanks again everyone for the comments and looking at my work.
Its a Knife Life
Randy

tip 010.jpg


tip 006.jpg


tip 001.jpg
 

tk59

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tk59, Here are a few photos of the spine and tip..
The main grinds are full flats with slight convex added toward the blade edge. bevel angle is aprox 17*


Thanks again everyone for the comments and looking at my work.
Its a Knife Life
Randy
Thanks. I'll be very interested to know how this blade performs.
 

goodchef1

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would be nicer if that spine were a little more tapered :wink:
 

tk59

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Maybe. I do think the very tip area needs to get thinner and probably the edge area judging from the size of the bevels.
 

HHH Knives

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Appreciate the input guys.. :) Im honing my skills and learning alot about what you are looking for in a blade.

Again Thanks for the comments and advise..

Stay Sharp
Randy
 

HHH Knives

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OK, after a little thought and getting a new battery in my digital calipers.. I would like to post some blade measurements.. This should help in determining what changes I can make on this one and future knives of this style and size to make them better cutters. :thumbsup:

I will measure in the following places. Does that sound about right to everyone?
first the spine above the heel, then half way point of the blade and just behind the tip, aprox 1/4"
The second set will be same location but halfway down one the blade.
The last set will be same location measured aprox 2 mm above the cutting edge.


Spine, 2.56mm 2.44mm 1.02mm
Midway 1.85mm 1.87mm .090mm
edge .66mm .65mm .66mm

I already have to agree with tk59.. the edge is to thick.. I will work on that and may taper the spine more.. any other suggestions?

For a blade this size, what would be the optimal thickness 2 mm above the cutting edge?

Thanks
Randy
 

HHH Knives

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This one went on a diet this afternoon! Now its mean, lean cutting machine! I weighed this when I first posted and it came in at 7.2oz. and now is at 6.7oz. :) All steel weight.. I dint touch the handle. :)

New measurements. are as follows.
Spine, 2.56mm 2.34mm .83mm
Midway, 1.63mm 1.43mm .62mm
Edge, .49mm ..50mm ..48mm

New pics tomorrow.

Thanks again
Randy
 

tk59

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Those are some more exciting dimensions depending on exactly where you're taking them.
 

HHH Knives

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Dave, Nope, I mean .49mm best I can tell with digital calipers. :) Im getting a average thickness of .50mm along the whole length of the blade above the bevel.

tk59. Figured these numbers would be more to your liking..
I measured the blade like this. first set of numbers are at the spine, second set is measures near halfway point on the blade.. and last set is 1.5 to 2 mm above the cutting edge.
I measured in 3 spots for each area. first above the heel. then midway point of the blade/length and last about 1/4" behind the tip
I plan on adding new pics today. just need to do a bit more finish work to the blade faces. :)

This knife is a different monster now! Its just screaming sharp and begin to cut somthing! :knife: Its much lighter and the balance point is now right about at the middle of the HHH...

Thanks again guys. :EDance2:
Randy
 

JohnnyChance

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Looks good! So was this an experimental project or an order for a customer?
 

HHH Knives

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Johnny, This one is a experimental test knife to test out the new butchcarta.. (well "new" to me at least) and second to test out the kiritsuke blade profile...
 
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