comments and critique on design

[Sam Salvati]

Looking to get some comments and critique (i got a thick skin) on the shape and design of this knife. 8" blade, 1080 steel, oak/mahogany handle, 1/16" at the spine. Blade is for a trade to a friend for some tools.

 

[FortyTwoBlades]

My personal thoughts:

I generally prefer more of a continuous curve to the cutting edge, and the point/spine relationship is a little off compared to what I like. Raise the point a little more and it'd have a chef's knife appearance, but while the point is aligned like a santoku, the spine drops off too quickly to keep up the appearance. However, while it doesn't tickle MY fancy, it's probably just what some folks are looking for! Looks nice, and I'm sure he'll love it! Always love seeing your work. :thumbup:

 

[Sam Salvati]

Thanks 42, good advice, just what I am looking for.

Also, ignore the divot in the edge I kinda bumped it while sharpening.

 

[Bernoulli]

I agree with FortyTwoBlades. I just re-profiled a chef's knife to give the edge some arc. It now works a lot better for me.

 

[olpappy]

Overall shape reminds me of an oversized santoku, the wide blade with minimal curve is very functional and the slightly more pointy tip enables more fine tip work than if it were typical santoku shape. The amount of curve near the tip does seem to be slightly less than the typical classic chef profile. Overall looks like a very functional pattern, Takeda makes his gyutos in a similar shape. Many chefs like a mostly flat profile at the rear 70% with just a gentle curve up towards the tip, like a Sabatier French chef knife. That way the blade fully contacts the board over most of its length without leaving uncut pieces. Depending on cooking style however, some cooks who rock the blade will like more curve, like a Henckels. You can't please everyone, so you might need different shapes to please different folks.

However, judging from people's comments on other forums, there seems to be a lot of people who can't stand santoku, don't know if it's a macho thing or what. For those people a narrower blade more similar to the typical western chef knife might be what they want.

As far as the handle, water tends to penetrate where the tang enters and can cause rust. You might want to think of ways to improve this for example sealing it or using water resistant materials.

 

[FortyTwoBlades]

I like santoku knives...but don't usually find use for them with the meals I prepare. I usually find myself using a paring knife for fruit and vegetables. For slicing I use an F. Dick "trimming knife" which cuts meat like there's no tomorrow, and does a good job of tracking through cuts on vegetables. Doesn't work as well for dicing work as a santoku would, but minces like nobody's business.

 

[Benuser]

I do like this flat profile with its low tip. A lot of tips are much too high for me, perhaps because I'm a short guy.

 

[Sam Salvati]

thanks guys. Oldpappy, I was going for that flat profile with just a slightly jumped tip. I am gonna trace some henckels and such when I get a chance, don't own any so I need to borrow or do it at a store (NOT GONNA BUY KNIVES when I can make em).

Forty two I looked at the trimming knife interesting shape.

Ben, thanks.

 

[looker]

+1 on Olpappy comments.
The handle seems a bit large...maybe intrusive for a pinch grip, but fine for a hammer grip.

 

[Josh Dabney]

Been getting really interesed in kitchen knives myself lately Sam. I pretty much agree with olpappy's assesment of things.

Love the overall flavor of this knife ! A rustic flavor pulled off with skill. Your forge work speaks for itself as always.

Those 3 accent lines in the oak draw my eye towards the back of the handle. I think they may be better placed centered on the overall handle length as opposed to centered on the length of the oak only. Could be just me but that's breaking the flow a little for my eyes.

I've got an 8" Henckles laying in the drawer. Be more than happy to make a tracing an drop it in an envelope to ya anytime. Message me an address and I'll mail it out if your interested.

Cool Blade ! Take care,

-Josh

 

[scott.livesey]

hi
like the shape, should work well. how did you heat treat? the knife would be wonderful if the blade was in the Rc 60 to Rc 63 range. what did you finish the handle with?
scott

 

[JBroida]

sam.... you need to create more of a neck of the knife tang near the handle... space it so that you can fit about 80% of the width of your right hand's middle finger in there when using the pinch grip (in other words... dont put the handle so far on)

 

[fast14riot]

For me I'm not a fan of santokus mostly because the tip is not high enough. So I wonder if something like this would work for someone like me. Personally, I say keep the shape, but put the handle on the edge side of the profile.

If you want some tracings I have 6" and 10" Henckels I could outline and send you.


-Xander

 

[Patrickknives]

Great knife, I would use a little thicker steel, with the full flat grind you dont lose much in cutting but allows you to pound or press with your hand to cut bone and such like quartering a chicken. For a big knife I think you need a big handle, like yours, I will pinch something else. Low points are cool it allows you to seperate bone at a joint so for what I would use for I would leave it there, thicker steel would give a little more metal at the tip without raising the tip.