Japanese kitchen knife indentions

[cbr900son]

So at work today me and a buddy were talking knives and he asked me "how do those japanese kitchen knives get the indentions in them, at least the custom made ones?" To which I replied "I have no clue!" but it did get me thinking. How would a custom maker try and make those indentions like that?

 

[BMK]

Spindle sander? Small wheel on a KMG or similar grinder?

 

[12345678910]

It's called a Granton edge & it was patented.

The brand name scalloped cuts go all the say to the edge.

http://www.granton-knives.co.uk/granton_edge_knives.html

 

[C-9]

They aren't called Grantons and they aren't under patent. Granton refers to that one specific company and their style of indents that was patented back in 1928.

They also don't do much besides act as a marketing gimmick. Outside of the speedholes found on Fisher knives, they are rare on knives above $300. Custom makers rarely do it, and large makers used automated CNC machines with small grinding wheels.

 

[james terrio]

With a mill?

They also don't do much besides act as a marketing gimmick.

I never quite bought the concept myself. I'm told the best way to help prevent sticking is to run a nice satin finish across the blade, as opposed to along the blade or a buffed polish. I haven't tested that but it seems to make sense.

 

[cbr900son]

Good info. So i guess they are basically machined from mass producers and not done by custom makers.

 

[Stacy E. Apelt - Bladesmith]

I get requests for these "anti-suction scallops" on custom santoku knives from time to time. I ask,
"Why do you want it?"
....and they usually say,
"I saw it on the XYZ knife on ABC's website."
I explain that it is 90% or more marketing hype, and that usually ends the discussion.
When they say they like the look of the XYZ knife, I ask,
"Why didn't you buy it?"
.....and they usually say,
"I wanted you to make me a better knife."
My reply is,
"And I will, without those useless scallops."
That has ended all discussions so far.

 

[viva la]

I've used chefs knives with and without the dimples and have to say IMO they are more than a gimmick. I used one exclusively for the last 5 years (a Mac Knives chefs knife) and for things like potatoes it does work. They tend to "stick" to the blade and the dimples make them stick a little less. It has been replaced by a japanese chefs knife for everyday tasks but when the need arises I still pull it out for some tasks that it just handles better because of the dimples.

 

[kirei]

Spindle sander? Small wheel on a KMG or similar grinder?

man that's a great sig quote. i teach aikido and that's pretty much what i'm always trying to tell my students. ...but put more "perfectly."