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RANDY HAAS

Traditional and Wharncliffe Paring's Specs and Review

HHH Petty's Specs

1) Traditional Petty (If it can be called that)
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 180mm
Blade Length is 76.81
Thickness before thinning 2.97
Thickness after thinning (Makers Mark) 2.08
Thickness behind the edge at Makers Mark 0.65 (At 5mm inn)
Finger groove length

2) Wharncliffe Petty
AEB-L Steel
50-50 Bevel
Stabilized Spalted Hack Berry handle with 2 mosaic pins
Total Length is 168mm
Blade Length is 63.85
Thickness before thinning 2.94
Thickness after thinning (Makers Mark ) 2.14
Thickness behind the edge at Makers Mark 0.64 (at 5mm inn)

The subjects at hand

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1287_zps918f6553.jpg

The lineup just for fun!

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1327_zpsc9a40876.jpg

The Handle

My hand ends where the handle ends (But I have XL hands) to that satisfies my enough handle for my hand requirement but there is 3 fingers on the handle and my index on the groove under normal circumstances.

There is enough girth (15.55mm wide) of the handle for me to have some "torque" so to speak so I can comfortably maneuver.

Well rounded, no protrusions, gaps or shrinkage of any kind (and as I've said before "I can be picky"). To be noted is the cool slant of the "so to speak" bolster. :thumbsup:

The Groove Area

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1354_zps950fd642.jpg

The groove measures 24mm in lenght and is well rounded.. so I had no uncomfortable feeling in my index (That can sometimes occur).. there is a change in tapering that is well executed from spine to bottom.

I was a bit concerned at first that the blade might "transfer" to the groove and make it uncomfortable (Notching into my finger) but that was not the case... Points there to Mister "R" :D

The Blade

One word... "Scalpel".... if there is something these little wonderful little scalpels of culinary precision can do is "CUT" :clown:

Very thin behind the edge, I have no issues.. the tip is lifted on the traditional as to not get caught and pulled down on the Wharncliffe... no "problem" its what I expected.

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1352_zps8418561b.jpg


Performance

The bread never saw it coming... My personal test of a petty is "scoring" a loaf of uncooked artisan bread and cutting a fresh batch of strawberries... well.. it passed with fllying colors... Its thick where is must be thick, what needs to be rounded is rounded, and what needs to be ridiculously this IS a freaking scalpel...

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1329_zps9f42f16e.jpg

The result:

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1336_zps193e8aed.jpg

NOTE: I could still move my INDEX and THUMB to pinch above the nothch area to get some more grip (Understand as control) of the blade with plenty of space while cutting the strawberries

My Favorite

That little "Hump" on the spine, after the notch and above the makers mark that makes the blade more accesible and easier to pinch.. KUDOS! :spin chair:

To be done / Improved / Experimented

Not much to improve... :my2cents:

Just to be a pain in the butt and because I cant leave this review without saying "something"... I would like to see a flatter handle (And why not... see what happens if he makes it just a tad taller), just to see what that "does" and maybe tappering the las 10mm of the (non existent) "bolster" to see what that does. But still rounded...

:yap:

But pretty please.. don't tamper with the blade or notch.. OR Hump..

I dont know if it can be done.. but if anyone can.. I am sure its HIM!

Thanks for listening.. CF over and out..

:thankyou333:
 
Will Catcheside

The petties! :feedkids:

1) Stainless Wa Petty
14c28n Stainless Steel
138.64mm of actual Tappered Blade
Balanced mid-bolster
Height at heel 41.51
Width of spine at heel 2.35
Midway 1.76

2) Damascus Wa Petty
Damascus truffula 01 and 15n20 Steel
150mm of actual Tappered Blade
Balanced Mid Bolster
Stabilized Redwood Burl with damascus fittings
Height at heel 31.91
Width of spine at heel 3.20
Midway 2.46

Completely different petties, with different feel, height and length. :knight:

Wil sure knows his damascus and can execute a cool handle.... my favorite is the bolster and cap on the damascus but have found myself using the Stainless quite a bit because of the height!

Here is a recent lineup...

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1327_zpsc9a40876.jpg
 
Just got in the long awaited sushi brothers with pants and jacket :zipper:

I missed them.......!

:dance:
 
Dude.... Only a sample.... i dont want to have to take you guys to the hospital due to a overdose of Pontithingilus maximus! Hehehehe!

Besides.... Some of them don't get along that welll... They have to sleep in different quarters! I have to sing different lullabies to them..... They very strong characters and points of view you know? :tease:

Imagine a knife version of West side story.... On one side you have the WA's and on the other you have the YO's ... do you want a riot? Hehehehe

:bladesmith:

Are you ready for the sushi ninja brotherhood of the Wa-handle?
:ninja:
 
Masamoto

270mm KA Wa-Yanagiba (Blue)
Presentation Grade Amboyna Burl (By Mark) and copper
Copper Spacers
Stock Saya
3.84mm spine at heel

Shigefusa

Suminagashi Nakiri
Presentation Grade Amboyna Burl (By Mark) and copper
Curly Maple Saya with copper pin
3.34mm Spine at heel

What can I say... these have enormous sentimental value (Specially one of them) as it was a gift. They are my go to sushi knives..

:ninja:

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1359_zpsdc77eb55.jpg
 
 
beautiful knives!! who did the handle & saya work??
 
Isaiah Schroeder, first time. They were turned around pretty fast, good, since I've been using that yanagiba quite often.

Ive got a couple of projects and am trying (looking at different) options, having a lot of fun in the process!
 
Super Cool project in the works! All I can say is I'm very stoked!' Ill post some pics when I have them...

:Beersausage:
 
Stephan Fowler

Damascus 240mm Wa-Gyuto - Beauty! :coolsign:
For Sale at B/S/T

Fowler 240mm Damascus Gyuto
1084 and 15n20 Damascus Steel
Box Elder & Cocobolo Bolster with stainless Spacer
Comes with signed certificate

Specs
Height at Heel 48.09mm
Thickness of spine at heel is 2.00mm
Handle length is 117.21mm (4.61 inches).
 
Awesome looking piece V. Congrats on the latest addition

I always have liked the look of Stephan's knives
 
Thanks Randy! I know! Its VERY NICE! Its actually for Sale in the B/S/T section.. I need to make room for more, right?
:beatinghead:

This is a very nimble piece that has a stunning damascus blade as you can see from the pictures... Don't know, I might just keep it... Im starting to have pre-sellers REMORSE!
 
Michael Rader

Semi-Custom 240mm Wa-Gyuto
52100 Steel
Dark Maple Burl and Curly Maple handle with G-10 End Cap
60-61 HRC. (Tripple Quenched, Cryo trated & tripple tempered)
Froced Rader mustard patina.
Tapers nicely

Almost forgot,
Height 55.19mm
Spine at heel 2.52
0.65 behind the edge mid knife.

This one is a beauty, beats me why they would even call this gorgeous slim siren a Semi or mid tech (Yes I know, I know!) Its still all done IN house and well, its flawless!
 
Since I have all my computer windows open.. I might as well post these pictures of a damascus blade that has some very cool patina... its developed these interesting colors and nuances... I hope you share my enthusiasm!:bliss:

There is something about the composition of the steel of this knife that makes it patina differently... hope the pictures show..


http://i1311.photobucket.com/albums/s676/customfan1/IMG_1325_zps7dd52987.jpg

http://i1311.photobucket.com/albums/s676/customfan1/IMG_1318_zps60592137.jpg
 
Whats the deal with Photobucket today? I'm having all of these format variations! :wink:
 
IMG_1597_zpsb3544b3a.jpg
 
That's a blade shape/ profile that I have not seen from Mr. R before. Still LOOKS like a Rader though... freakin gorgeous as ever.
 
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