So here it is my first Asian style Chef knife...( Dan maybe you could help me with its proper name....) Blade 01 Handle: Purple heart with stainless pins Hand engraved bamboo design Hope you guys like it... Note the what appears to be smudges on the blade is actually some weird reflection. comments are very welcome.
looking good, one of the guys mentioned putting the scales back to back when drilling so you get a cleaner hole on the outside of the scale. It works really well when I remember to do it
I would call it a gyuto western. I like the bamboo engraving; that looks authentic! The blade looks quite thick for a gyuto. How does it cut?
Thank you Dan, the spine is 1/16 and tapers down to the edge, It cuts cucumbers paper thin... Don't know a lot about the Asian craft, what would be a standard thickness for a gyuto ?
Zoinks! It must be an optical illusion. It looks thicker than 1/16". Everyone has their own preferences for edge geometry. For a symmetrical flat grind at the heel, I would go from 0.94" (3/32") down to 0.015" over about 2", then cut then edge to 15° each side. I like to bias the grind slightly right handed. As long as it cuts the way want. The proof is always in the pudding. Dan
