Go big or go home.........

jdm61

itinerant metal pounder
Joined
Aug 12, 2005
Messages
47,357
So I got a nice 7 x 48 sheet of .110 AEB-L from Aldo and started chopping. I have profiled everything from 4 4 inch Kepharts up 4 240mm x 53mm western gyutos and a couple of matching 270mm x 42mm sujis with a couple of 53mm tall 165mm wa nakiris thrown in for good measure. But I got to thinking. If I was out on the Argentine pampas with my gaucho pals at some field expedient asado and someone had a side of beef wired up to one of those steel crucifix thingies leaning out over the fire, what knives would I want to have on hand? Well, here is the start of that project. 300mm x 57mm gyuto and 330mm x 46mm sujihiki. Handles are like 5.5 inches long and the gyuto still needs a little tuning. I am thinking about hidden pin 416 SS bolsters. I may try to hide the pins for the handle scales to, but I am undecided at this point. IMG_0741.jpg
 
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Don't hide the handle pins. These are real workimg knives, not shelf queens. Use Corby bolts.

Same for the bolsters - Use 416 pins to rivet the 416 bolsters solid.

Your blade profiles look hood.
 
I have been using the 1/8 shaft/3/16 head SS micro corbys on my kitchen knives of late and I really like them. The profiles of these knives are just "extrapolated" from the 240 getup and 270 suji that I bought a few years back from Japanese Chef Knives in Tokyo. The profiles scale up and down very easily.
 
Something substantial to hold them together. Thats a lot of knife to operate. I like Corby's as well.

Go Big or Go Home?

This Scottish dirk measures 23 inches tip to tip. I don't know how much work this blade will actually do, but a working knife it is. Made for stabbing and slicing other human beings.



ESjoZ8im0CBBhlO3_L563DP8_HiodgoPMnCkB3wAZas37i1nCyUSfRlLqdXRP819ujLdYgBA7sOGh8TXXslZkWXW-LSlDTLmL6MowfLMYA1NIWU8_HyRLXDi_eATGwD9FLlQIeUZrs4KCuMCe2-8BBqnAaXLzzJ_9ymCHusuAKRaxBVOE8gY1YyFSoBYNtOfGkahxulgIkcnvGD3MQwk9I066egaMukYzImljnQszsZ8fN9sdhzC0Z9OpHO59AoKvWKnBiaHCrdOVlbiWeanp1MWZswzfOnKy-tUrqqr4EzjXL-IYFljB8XQ65ivCJk4xgANtACVcI42twckEpSCNpOa_Jz4WEe1RFYj_xXx6LVgbgMqwDqPhJro9ryAvx-FdrOFbn-oFBKIZOQjI0Lb5dAMVKys0Gf6ALzoviKApUz90V_kU_Lvl-0I00CtKRt2eeSILCeYdtb18Lh-PPC7mvtq35qD-B2o1znN8SsqaMCM4V-OOYZdcyotHxY7of9PD1s2ZZlKSkiAcSqVORoHo6WQ644qrbbS-j_zyuTMcDBoM2uy0H0iwXc_1XslIfNv-Xg0O8OR8rMrLm990xgv46o1hwIx9_dK9mv1hqo=w1053-h915-no
 
Nice, Fred. I have done some big bowies in the 13 inch range. I know that you can find gyutos and such up to like 360mm, but these are pretty big and you don't have to be quite so big as your "opponent" is not moving. :D
Something substantial to hold them together. Thats a lot of knife to operate. I like Corby's as well.

Go Big or Go Home?

This Scottish dirk measures 23 inches tip to tip. I don't know how much work this blade will actually do, but a working knife it is. Made for stabbing and slicing other human beings.



ESjoZ8im0CBBhlO3_L563DP8_HiodgoPMnCkB3wAZas37i1nCyUSfRlLqdXRP819ujLdYgBA7sOGh8TXXslZkWXW-LSlDTLmL6MowfLMYA1NIWU8_HyRLXDi_eATGwD9FLlQIeUZrs4KCuMCe2-8BBqnAaXLzzJ_9ymCHusuAKRaxBVOE8gY1YyFSoBYNtOfGkahxulgIkcnvGD3MQwk9I066egaMukYzImljnQszsZ8fN9sdhzC0Z9OpHO59AoKvWKnBiaHCrdOVlbiWeanp1MWZswzfOnKy-tUrqqr4EzjXL-IYFljB8XQ65ivCJk4xgANtACVcI42twckEpSCNpOa_Jz4WEe1RFYj_xXx6LVgbgMqwDqPhJro9ryAvx-FdrOFbn-oFBKIZOQjI0Lb5dAMVKys0Gf6ALzoviKApUz90V_kU_Lvl-0I00CtKRt2eeSILCeYdtb18Lh-PPC7mvtq35qD-B2o1znN8SsqaMCM4V-OOYZdcyotHxY7of9PD1s2ZZlKSkiAcSqVORoHo6WQ644qrbbS-j_zyuTMcDBoM2uy0H0iwXc_1XslIfNv-Xg0O8OR8rMrLm990xgv46o1hwIx9_dK9mv1hqo=w1053-h915-no
 
I had kinda the same idea. Mine is 1/8" 15n20 and looks I bit more like a slicer. I'm going to try to finish it with bone handles. Yours is a lot prettier profile
 
Well. there will be a 4-6 week delay in that WIP as that is Peter's current turnaround time. :eek:
 
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