Input appreciated on Honesuki Style blade

[Justin Shaw Steele]

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Need some input on this Honesuki style knife before I cut it out. Am I missing any obvious flaws in size/design?

 

[justsomedude]

I'm no knife maker but I do spend a lot of time in the kitchen and use a honesuki for processing whole chickens and smaller fish. I very much prefer a subtle belly to a completely straight edge, I could not imagine filleting with a straight edge.

I also prefer a straight handle on boning and filleting knives as I tend to hold them in a wider variety of grips and angles than any other blade.

On the Honesuki I like the stout, sheepsfoot-like tip, but prefer the blade to be shorter at the tip in order to more easily get at tendons.

I recommend checking out some Masakage Honesukis for an idea of what I'm describing.

 

[Justin Shaw Steele]

I see what you are saying. Thanks for the suggestions.

 

[Bill Burke]

I was just going to say to straighten the spine handle relation, put some belly in it, reduce the height at the heel a little and shorten the tip a bit.

that is til some dude beat me to it.

 

[Maelstrom78]

Here was my thread with some of my questions if it is helpful. I went with a western style handle.

http://www.bladeforums.com/forums/showthread.php/1235229-1-8-1084-Honesuki-design

 

[elementfe]

Chefknivestogo.com- honesuki.
It's a particular design for a particular job. There are some good review videos on there, too, that show what it's used for.

 

[Justin Shaw Steele]

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I redrew it and changed the handle. Top is the old one bottom is new.

 

[DevinT]

And put some work boots on.
Hoss

 

[Matthew Gregory]

And put some work boots on.
Hoss

Heheh.


Funny, though... Most forging guys that get caught this way usually have flipflops on.