240 Gyuto.

Mike Davis

Mike Davis

Joined
Feb 7, 2006
Messages
1,327
This is my first ever kitchen knife....A 240 mm Gyuto. Took some serious care grinding, but i think it turned out pretty good. Handle is redwood burl and ironwood burl bolsters, w/ 3 hidden ss pins and one exposed.
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What ya guys think?

Mike
 
I really like it. It has nice character and texture. Steel type? And, why's a guy from Mississippi using the metric system??:D:D
Thickness?
Thanks for sharing. It looks well balanced to me.:thumbup::thumbup:
 
Looking good Mike!

Fluid - well he's in Michigan, so close enough to Canada to use metric. MS is mississippi.


-Xander
 
I like the knife. I am not a fan of mustard patina on a kitchen blade. I would just etch dark with FC. What you did does look nice ,though.
 
Thanks, The steel is O-1 and measured at the heel, spine thickness is .093 and the thickness 1/8 behind the edge is .006. The sharpened edge is 240.004 mm and overall length is 15.75 inches.
 
Thanks guys! I am thinking about making a set for myself. Sujihiki, Petty, Gyuto and a Nikiri, all out of either 1095 or W-2. Looking at ways to make a cool block...
 
Cool! I like it, though if it were mine I'd not worry about the mustard patina, after a few days in my kitchen it'd have all the patina you could want!
 
So you can do a mustard or mayo patina on a SS knife too? I had always thought it only worked on carbon blades.
 
I am pretty sure a mustard patina will only work on a carbon blade....I will test a piece of ats34 in a sec and see... The mustard patina was requested by the customer.
 
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