I made a wa-handled petty a little while ago and was instantly hooked. From a maker's standpoint, I really like being able to finish the handle and blade separately and the assemble them. From a user's standpoint, I really like the feel, weight and look of them. I just finished my 2nd through 5th and, while there are still some bugs to work out, I'm getting the hang of it. Here they are:
157mm petty:
I ground this one to zero before putting the edge on it. It cuts like a laser and I love the size and feel of it. The handle is only 5/8" thick, so it isn't too big to be comfortable for paring. I really want to make another one of these in stainless, because I've been using this one for really small, quick jobs that take less time to do than it takes to carefully dry it after rinsing.
239mm kiritsuke:
Some people will say that this isn't a "true" kiritsuke because it doesn't have an urasaki grind on the back (I don't have the tools for it) and maybe they're right. The back is as flat as I could get it on the grinder, but next time I will lapp it on a stone.
I really like how the red scales contrast with the black liner (these all have a black liner, but it isn't really worth showing on the rest):
178mm sujihiki:
This was supposed to be about an inch longer, but the tip broke off when I was straightening it post HT. It had a better profile, too, but I think I made good lemonade out of that lemon. At this length I could also call it a petty. This one is a wedding gift for my brother. He can decide what he wants to call it.
224mm gyuto:
These are all in 1084 steel HT'd to RC60 by Peter's Heat Treat. I've got ideas about what to do differently/better next time, but I'm very interested to see what you guys have to say, too.
Thanks,
Chris
157mm petty:
I ground this one to zero before putting the edge on it. It cuts like a laser and I love the size and feel of it. The handle is only 5/8" thick, so it isn't too big to be comfortable for paring. I really want to make another one of these in stainless, because I've been using this one for really small, quick jobs that take less time to do than it takes to carefully dry it after rinsing.
239mm kiritsuke:
Some people will say that this isn't a "true" kiritsuke because it doesn't have an urasaki grind on the back (I don't have the tools for it) and maybe they're right. The back is as flat as I could get it on the grinder, but next time I will lapp it on a stone.
I really like how the red scales contrast with the black liner (these all have a black liner, but it isn't really worth showing on the rest):
178mm sujihiki:
This was supposed to be about an inch longer, but the tip broke off when I was straightening it post HT. It had a better profile, too, but I think I made good lemonade out of that lemon. At this length I could also call it a petty. This one is a wedding gift for my brother. He can decide what he wants to call it.
224mm gyuto:
These are all in 1084 steel HT'd to RC60 by Peter's Heat Treat. I've got ideas about what to do differently/better next time, but I'm very interested to see what you guys have to say, too.
Thanks,
Chris
