270 mm RyanW Sujihiki

RyanW

RyanW

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Jul 17, 2009
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This is the first time I have posted in the Kitchen Cutlery forum. I have been working on some Kitchen Knives for some local Chefs that have been very helpful it getting it just right.

RyanWSujihiki_zps92f90efc.jpg


270mm Sujihiki:
Steel: 1095 (w/Hamon)
Blade: 270 mm
Width: 39 mm
Handle: Stabilized Redwood Burl & Bog Oak
Misc: Double Taper on Tang, G10 Liners and Spacers

MillerSujiHandle_zpsf7ef5829.jpg

MillerSujiFingers_zpsf374bef4.jpg

MillerSujiHamon_zps12cb3c5f.jpg

RyanWMillerSuji_zpscacce23c.jpg


Love to hear your comments and Input!
Thanks for looking
... Ryan
 
I really like it! The shape reminds me more of a yanagiba than a sujihiki and I think that's really cool. I imagine that the tapered tang gives it balance more like a wa-handle, no?

- Chris
 
Dang...that is awesome, here are a few things I really like about this knife:

1)The obvious care at which is was made. Ryan has been making some great knives and I don't think this will be any different.
2)The width of the ferrule/bolster as it goes into the blade. This more narrow bolster should make the 39mm height seem roomy and should eliminate any knuckle board in contact in any grip.
3)Taper on the tang... Wow, how often do you see that (I have only seen it once on a Kramer). The taper should help compensate for the density of the wood, making the balance where it should be.
4)The profile....perfect.
 
Thanks everyone...

haha Thanks Cutter666 Hard to believe... Right?
 
Don Nguyen said:
Love the blade and profile. Interesting handle - I'm curious how it, uh, handles!
Click to expand...

Don, I had the chance to hold the knife a few days ago (its not mine...) and have to say the handle is very comfortable, it fits the contours of a hand very well. I can see using it on a marathon cutting session without any issues.
 
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