- Joined
- Apr 19, 1999
- Messages
- 3,560
Interesting challenge, but doable by a custom maker if a pinned bolster is used. The toughest part is the full height flat grind and very thin cross section....What is the thickness of the spine on these blades?
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A proposal for an American gyuto.
- Thread starter Knife Outlet
- Start date
- Joined
- Jan 4, 1999
- Messages
- 3,000
.086" on my dial caliper just in front of the scales. It tapers pretty steadily toward the point where it measures .030". The profile is very close to that of the traditional Japanese gyuto and the blade thickness is very close to the gyuto I sent Matt. The Kikuichi gyuto I sent to Matt as an example of the breed measures .090 just forward of the bolster and tapers to .028 at the point. I would view the two as being the same for practical purposes.
The thin blade and lack of bolster, of course, account for the very light weight of 6 1/2 oz for this knife with a 9 1/2" blade. Matt also mentioned that he feels S30V is lighter than some other alloys. 240mm Gyutos almost always have a bolster and weigh in a couple of oz. heavier than this knife. A bolster would have helped this knife a little by moving the balance point backward a little. Or, the handle could have been extended a little to accomplish the same thing. It is slightly blade heavy but not bad at all and certainly the blade heaviness isn't noticeable on such a light knife. Overall, Matt captured the essence of the gyuto quite well, in my opinion.
I'm going to use it for another week then regrind the bevels to my norm and then give it another week with the type of edge I'm used to using. That should give me a good basis for comparison and wrap up the test.
The thin blade and lack of bolster, of course, account for the very light weight of 6 1/2 oz for this knife with a 9 1/2" blade. Matt also mentioned that he feels S30V is lighter than some other alloys. 240mm Gyutos almost always have a bolster and weigh in a couple of oz. heavier than this knife. A bolster would have helped this knife a little by moving the balance point backward a little. Or, the handle could have been extended a little to accomplish the same thing. It is slightly blade heavy but not bad at all and certainly the blade heaviness isn't noticeable on such a light knife. Overall, Matt captured the essence of the gyuto quite well, in my opinion.
I'm going to use it for another week then regrind the bevels to my norm and then give it another week with the type of edge I'm used to using. That should give me a good basis for comparison and wrap up the test.