Switch to full style
Blackstone Knife & Tool - Handcrafted by Tim Johnson and Tonya Reed, OXFORD, MA
Post a reply

170 MM PETTY W/ KIRITSUKE STYLE TIP

Tue Dec 31, 2013 3:06 pm

Just about finished with my first pure kitchen knife. Still need to finish cleaning/sanding the blade and put the final edge on. The steel is cpm-s35-vn ground to about .005 " behind the edge. The handle is Hawaiian Koa with naval brass pins.
I am already working on a version with a wider heel to allow for more knuckle clearance. The knife is very light and thin. I want to make one for myself now, sadly this will be shipped off as soon as it is done. Ill try to take some better pics once it is all shined up. Comments & Criticisms welcome.

Image
Image
Image
Image

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Tue Dec 31, 2013 3:19 pm

Really like the shape of the handle. It looks comfortable.

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Tue Dec 31, 2013 8:14 pm

Needs more blade width....

Toooo narrow for a 170mm unit....


Just my honest first impression....


:)

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Tue Dec 31, 2013 8:51 pm

Looks like it would make a mean sujihiki. At 170mm I dunno if I'd call it a petty. ;)

Awesome looking knife either way! I can't wait to see it all polished up though. :)

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Thu Jan 02, 2014 1:26 pm

I really appreciate the comments all, Ive got a version of this with 195 mm blade and about 50 mm at heel.

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Thu Jan 02, 2014 2:55 pm

timos wrote:I really appreciate the comments all, Ive got a version of this with 195 mm blade and about 50 mm at heel.


Aah, now we're talking - small gyuto....nice.

:)

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Fri Jan 03, 2014 5:45 am

DAT palm swell though!

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Sat Jan 11, 2014 12:45 pm

I notice how lots of chef knives have the Wa handle. How does having a contoured handle w/ palm swell compare to the Wa, as far as using? For me , I love the feel of good palm swell but almost always use a pinch grip or with my index finger along the spine. I prefer the end of the handle to fatten up and allow the knife to be drawn with thumb and forefinger more securely. Im no chef though, what do you guys prefer?

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Sat Jan 11, 2014 12:50 pm

I despise Yo-handles of the pictured design... being referenced as with palm-swell. They are as cumbersome, ineffectual and maddening as any Cutco P.O.S. in existence.

IMO.

Re: 170 MM PETTY W/ KIRITSUKE STYLE TIP

Sat Jan 11, 2014 11:30 pm

Lets not beat around the bush Mel. :lol:
Post a reply