Gyuto Prototype Finished !!

D

Don Nguyen

Joined
Oct 4, 2011
Messages
1,043
Hello all :)

Been working on a gyuto for a while now. I broke the previous one, and then revised my design since then also. Here is the (finally) finished prototype for a right hander.

Prototype01.jpg

Prototype03.jpg

Prototype02.jpg

Prototype04.jpg

Prototype05.jpg

Prototype06.jpg

Prototype07.jpg


Forged from Aldo's 1084
237mm cutting edge (9.33 in)
50mm overall height at choil (1.96 in)
2.0mm thickness at spine above choil (0.080 in)
1.3mm thickness at spine one inch from tip (0.050 in)
0.05mm thickness above cutting edge (0.002 in)

Blended flat grind on right side
Slight convex grind on left side
Rounded choil biased on right side
Balance point right above choil
Fully tapered tang

Handle is Indian Mountain Laurel
147mm length (5.80 in)

Saya carved from Spanish Cedar
 
Last edited:
Nice work, Don. Did you make it thin, thin, thin?:D
 
Sure looks good Don.
Have you tried it out on the veggies yet?
It might be the angle of the photo but the height almost looks in between a Gyuto and a Suji.
No matter, It is a beautiful knife and something I would be proud to use in the kitchen.
 
Burl Source said:
Sure looks good Don.
Have you tried it out on the veggies yet?
It might be the angle of the photo but the height almost looks in between a Gyuto and a Suji.
No matter, It is a beautiful knife and something I would be proud to use in the kitchen.
Click to expand...

D'oh! Forgot to list the height. It's 50mm overall right at the choil, so it's not too short, but also not tall.

Haven't tried it on anything yet, I barely just finished it before class earlier... I'll hack stuff up all day tomorrow :)


It's definitely thin, thin, thin. It's almost too light.

Thanks for looking everybody!
 
Don that turned out really nice buddy!:thumbup: Grind looks really good and I also like the handle. Good stuff, you're persistence paid off big time on this one.
 
I appreciate all the kind words everyone!

Tried it out today for curry prep. When using the tip for onion stuff, it seemed to wedge a little. Could be my technique, could be the knife. We will find out soon; I have a couple people around the US testing it next week.

Slices tomatoes by blade weight easy. Glides through potatoes no problem, and has minimal sticking even with my bad knife skills. Made me happy to see that it worked alright :)
 
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