What do you guys think of this profile?

timos-

timos-

Knifemaker / Craftsman / Service Provider
Joined
Oct 22, 2012
Messages
2,212
Finally finished this one, i started it 2 year ago :)

its in cpm 154 cm
8" blade, full distal taper, .oo5 behind edge.
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very thin, would do a real number chopping fine stuff like herbs from the looks of it. Very nice looking. There seems to be a lot of rake, for lack of a better word, on the handle, how does that affect the usage? It would give a very high angle when using the tip, I'd think, but I don't know if that's a bad thing. It could just be the way the profile looks as well.
 
It mostly affects the use by favoring a taller person. I am 5'4" and this has more rake than I would want with the counter height in my kitchen.
 
Just my personal preference - I prefer the opposite of this. This knife is very clearly min-maxed for rocking & a hammer grip. I do push and pull cutting and use a pinch grip. This is my style:

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Fritz, my latest knives are more like the one you pictured. Ive come to favor the traditional Wa profiles myself. What knife is it that you have pictured?

Mturbo, thanks Ive listed this one in the exchange actually :)
 
I like the blade shape, but the humpback effect is not to my taste.
 
timos- said:
Fritz, my latest knives are more like the one you pictured. Ive come to favor the traditional Wa profiles myself. What knife is it that you have pictured?
Click to expand...

This is a custom 240mm wa-gyuto in stainless clad ginsan-ko @ 63 HRC which I spec'd, forged by Mr. Yamatsuka under the Sakai Yusuke brand, with an ebony octagonal handle and marbled buffalo horn ferrule. Thick at the spine, practically invisible behind the edge & highly asymmetric S-grind.
 
That is a really nice distal taper. I prefer the upswept handle because I have huge hands. Knuckle clearance is always an issue.
 
thanks scbaldr, Using this knife's distal taper in large fruit is alot fun. BTW Frenchtown is cool place, I grew up down river in Hopewell.
 
Tim,
I'm signed up for a kitchen knife class this Sunday the 12th, I plan to take others like this elsewhere..

"Master the most important tool in the kitchen by practicing and perfecting your knife skills. Our chef instructor will show you how to mince, dice, brunoise, bâtonnet, and julienne a variety of vegetables. You will also learn how to break down (or fabricate) a chicken, blanch and peel pearl onions and tomatoes, chiffonade herbs, and supreme oranges. Next you will turn your hard work into a hearty Coq au Vin and Citrus Salsa. Expand your kitchen fundamentals by taking our knife skills class!"

If you interested, I will let you know what I learn :-)
 
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