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8.5" Wa-Gyuto

Discussion in 'Kitchen Cutlery & Tools' started by Justin Carnecchia, Sep 24, 2018.

  1. Justin Carnecchia

    Justin Carnecchia KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    143
    Jun 4, 2011
    [​IMG] [​IMG] [​IMG] Here's one I just finished up. I just started a new chef position so I figured I've earned a new knife for myself. The first knife I've made for myself in quite a few years.
    Blade is 8.5" of W2. Handle is Brown canvas micarta in the wa style. No fancy polishing or burl wood here, just professional practicality.
    Thanks for looking, Justin
     
    GABaus, Eli Chaps, FOG2 and 2 others like this.
  2. Ourorboros

    Ourorboros

    126
    Jan 23, 2017
    Looks like a wonderful push cutter/chopper in that tweener size I'm coming to appreciate.
     
  3. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    That is one gorgeous blade profile. Really nice work.
     
  4. Justin Carnecchia

    Justin Carnecchia KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    143
    Jun 4, 2011
    Thanks very much guys!
    I can't take too much credit for the profile, I just looked at Suisin and Tadatsuna and did my best to copy them. Not very creative on my part, buy why change such an elegant design.
    The shape and size is in my mind among the most versitale. A thin light blade, not too long, still allows the rapid chopping I usually use my 7" santuko for.
    A wide blade, allows for scooping up food, while the pointy tip can be used like a fork to pluck meat from hot pans, something a santuko cant do.
    Also the pointy tip allows for finer tasks such as deboning meat.
    I think the best part is that even though it has increased versatility over a santuko, I dont feel like there is any compromise. It doesn't necessarily chop veggies better, but does cut at least as well, and allows most work to be done with a single knife.
     

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