Need some advice on how much distal taper for a gyuto

Z

zhyla

Joined
Sep 11, 2011
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538
I'm working on a big gyuto right now. 12" long, 2" tall blade out of .09" 1095 with a hidden tang (wa-handle). I've been tapering it down and it's about .06" at the tip now.

I'm not real sure how thin to make it at the tip, I guess that's my main question. From a balance point of view it seems like the less material towards the tip the better. One thread I read recently someone suggested .04" at the tip for a gyuto (though I think his blade was .12" at the thickest). The blade is for my own use so I don't have concerns about someone doing something stupid with the tip.

Anywho, just looking to see what other people do to get me in the ballpark. And if anyone has some reason for taper on a kitchen blade this long besides weight distribution I would love to hear it.

Thanks guys.
 
.040 is about right, however I would only taper the last third or last few inches, if you do a full taper from such thin stock you will have a flexible blade like a fillet knife. If you start with thick stock like .15 to 3/16 you can aggressively taper but starting from thin stock it is not necessary and can negatively effect the function of the knife.
 
I agree with JMJ. With .09" stock, taper the last 3" to about .040" at the tip. Then shape the bevels.
 
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