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DevinT

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Dropped the ball on that one, whoops.

I did make some 210mm gyuto's though.

Pesky is having me make him a line knife, we'll see how he likes his, and maybe make some adjustments.

Hoss
 

chefofthefuture

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I think durability would be priority so it would have to be stainless and the wood would have to be stabilized. 225mm should be the right length, not too big for a line but big enough to be useful.

The shape would be interesting, I always pictured something that has the rough shape of a suji however it would be somewhat taller and have a more pronounced belly so it could be used for slicing or push cuts. Essentially anything that would need to be done in a pinch on the line. I've also always liked the look of a kiritsuke tip, so that might be an idea.
 

JohnnyChance

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Yeah, kinda a gyuto/suji hybrid, maybe 43-43mm tall at the heel. I like the standard Devin profile, but perhaps a slightly higher tip with a little bit more curve would be useful.
 

chefofthefuture

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Yeah, kinda a gyuto/suji hybrid, maybe 43-43mm tall at the heel. I like the standard Devin profile, but perhaps a slightly higher tip with a little bit more curve would be useful.
Yeah I agree that the suji/gyoto combo would be best for what we're going for here. I think one of us just needs to come up with a rough drawing.
 

El Pescador

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Good chance DT and I are working on this at his place on Thursday. Any ideas people?
 

Dave Martell

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Wouldn't a shorter suji (240-260mm) with good board manners be the best all-arounder for a line knife?
 

El Pescador

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I've tried a smaller suji and don't like it as much. Jon Broida has what I think was a HC Masamoto 240mm gyuto that hes sharpened so many times it like a 215mm suji/gyuto.
 

Justin0505

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If you've got a chance to handle a production "Tojiro ITK Shirogami Wa-Gyuto 210mm" I think that there is lot of promise in the basic design premise: stout, blade-heavy design, a heel that's taller than most suji's but on the long&low side of gyuto profiles. I spent a few months with one before I gave it as an XMAS gift.

If you didnt increase the height but kinda "stretched" it another 15mm primarily adding onto a "sweet spot" at the nose, it would be a really cool knife: kinda a gyuto-suji (gyu-ji?).

Obviously a DT knife would have much better attention to detail, fit&finish, etc, but I like working knives that still have a little rustic, rough n' tumble charm and just look cooler with some well-earned wear.
 

El Pescador

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Initially, Hoss and I discussed a 210mm suji but with a stouter blade. It's kinda morphed into the suji/gyuto.
 

Justin0505

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yeah i really like the idea of a stout suji wearing a high heel. It seems like a logical frankenknife, but i have yet to see one done really well.
 

bcrano

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Can't wait to see what the man comes up with.
 

mattrud

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240mm suji has been my line knife for years, gyuto works best for prep, but I will ALWAYS have a 240mm suji on me
 

JohnnyChance

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I think a little bit of an upswept handle would be useful. Not as much as the "Alton's Angle" Shuns, but a few degrees for a little extra knuckle clearance.
 

El Pescador

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I visited DT this past weekend and watched as he put together a 210mm sujihiki in a spicy white steel/stainless san mai. I left it with him to tweak the handle some. I was able to use it to do some prep for a Mexican BBQ shared with his family and let me tell you: this is an amazing knife. It is a great line knife. I have used other 210mm pettys but felt they were too laser-ish. This knife was light, but substantial at the same time.

For any of you on the fence about contacting Hoss about a custom, don't. He makes amazing knives and knows what an amazing knife is.

Sorry no pics...What happens in Panaca, stays in Panaca.

Pesky
 
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MadMel

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I visited DT this past weekend and watched as he put together a 210mm sujihiki in a spicy white steel/stainless san mai. I left it with him to tweak the handle some. I was able to use it to do some prep for a Mexican BBQ shared with his family and let me tell you: this is an amazing knife. It is a great line knife. I have used other 210mm pettys but felt they were too laser-ish. This knife was light, but substantial at the same time.

For any of you on the fence about contacting Hoss about a custom, don't. He makes amazing knives and knows what an amazing knife is.

Sorry no pics...What happens in Panaca, stays in Panaca.

Pesky
Now you've got me wanting pics!!!
 

Adagimp

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Sounds like a cool project. Looking forward to pics of the finished creation.
 

memorael

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The masamoto KS gyuto has a suji/gyutoish shape that I find very usefull a 240 leaning a bit more towards a suji I think would be an interesting shape.
 

stevenStefano

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I think if you made a 210 Masamoto KS that would be perfect for a line knife. You still need such a knife to be a little gyuto like especially if it is only 210 long to give you any sort of usable flat area.
 

Bryan G.

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Yea some sujis are a bit too narrow, and gyutos too tall. I agree with what's been said here. And I like the 225mm length as well. Not a petty but not a 240 gyuto (which can be too long it tight areas) ... I do like the Kiritsuke tip as well, but don't think it's a deal breaker.
 
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