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BloodrootBlades

BloodrootBlades

Joined
Nov 29, 2011
Messages
128
Now I'm legit ;-)

What do you all think of this knife? It's a little "different" than a lot of our work, but it has the same materials as much of it- our handmade coffeebag laminate (Indonesian coffee producer for this particular handle) and sawblade steel (this one's at HRC 62-63, but remarkably, it is pretty tough at this hardness). My friend and I have been discussing the long tapering tip in some of our chef knives like this one, do you have an opinion on advantages/disadvantages? The blade finish is simply a mustard patina.

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~Luke
 
Looks great from here. I like the full distal and axial tapers very much. :thumbup:
 
Here's another one with the same blade geometry I'm talking about. The guy I made it for a year and a half ago or so has been really happy with the shape in general. This one is unlike the first knife I showed in part because the heel is canted forward and the edge isn't as exposed as the vertical or angled-back-toward-the-hand heels. Gyutos tend to have an exposed edge/kick-out at the heel like a honesuki, but I have had a few customers who specifically ordered that heel later ask me to round it off as they were catching themselves on it and getting cut. I guess it's mostly a technique-driven thing. Thoughts? On a honesuki the heel serves an essential service in poultry breakdown, in gyutos do you typically use that part of the knife much?

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As an avid cooker I can tell you I would be proud to have this on my knife magnet. I prefer a wider blade for much of my cooking and chopping but the point that it comes to would come in very handy when it comes to frenching drumbs and racks of protein... lamb, elk etc. A tapered tip works very well for this kind of work as well as boning fish. I love the combo of the handle material and the patina. Beautiful knife sir!
 
Gottmituns78 said:
As an avid cooker I can tell you I would be proud to have this on my knife magnet. I prefer a wider blade for much of my cooking and chopping but the point that it comes to would come in very handy when it comes to frenching drumbs and racks of protein... lamb, elk etc. A tapered tip works very well for this kind of work as well as boning fish. I love the combo of the handle material and the patina. Beautiful knife sir!
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Thank you for your feedback and kind words!
 
These are some wicked sick looking knives. Do you have any problems with the tip being so thin?

What kind of grinds do they have? I think the heel thing is mostly preference. I don't think you can go wrong with the heel canted forward.
 
Don Nguyen said:
These are some wicked sick looking knives. Do you have any problems with the tip being so thin?

What kind of grinds do they have? I think the heel thing is mostly preference. I don't think you can go wrong with the heel canted forward.
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Don,

Thanks for your kind words- yours look great too ;-) I haven't had any of these "Persian" or similar "tapered" blades come back for repair due to tip breakage and I probably have 20 or so of them out being used hard. The smaller knife has a symmetric FFG to essentially zero and the big antler handled knife has a symmetric slight convex. I think you're right on the heel- I've never had to "tweak" a forward canted heel, but I have had to tweak 2 back-canted heels due to customers not using the correct technique for the style or perhaps just not being careful enough due to being used to thick, round Western bolster-heels.
 
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