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 Post subject: next knife style
PostPosted: Wed Oct 16, 2013 10:22 pm 

Joined: Thu Mar 21, 2013 10:08 pm
Posts: 147
so what kind of blade do youb all think i should make next for Mark ?


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 Post subject: Re: next knife style
PostPosted: Thu Oct 17, 2013 2:40 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3725
I'd like to see a petty around 175mm.



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 Post subject: Re: next knife style
PostPosted: Thu Oct 17, 2013 12:14 pm 

Joined: Wed Jul 17, 2013 9:33 pm
Posts: 120
Scimitar or 270mm sujihiki


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 Post subject: Re: next knife style
PostPosted: Thu Oct 17, 2013 6:54 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
BUTCH <> I think the 270 suji is a great idea as I have never seen you put out a slicer, but a good ole 240-250 gyuto @49mm tall is a classic for a reason. You have a way of making classic... timeless. And though it may seem boring, your art is never.



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 Post subject: Re: next knife style
PostPosted: Sat Oct 19, 2013 4:28 am 
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Location: USA... mostly.
...and looking at how beautifully you produce kata-ha Debas, a Yani would be awesome to see. I just think my previous selections will sell faster.



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 Post subject: Re: next knife style
PostPosted: Thu Oct 31, 2013 9:12 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7361
Location: Madison Wisconsin
Hi Butch,

I think we should do a few sujis next. You make nice ones.



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Mark Richmond
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 Post subject: Re: next knife style
PostPosted: Thu Oct 31, 2013 10:07 pm 

Joined: Thu Mar 21, 2013 10:08 pm
Posts: 147
sounds good i hae made a few 300mm but i know some find them to be a bit large so what kind of specs are we thinking


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 Post subject: Re: next knife style
PostPosted: Fri Nov 01, 2013 1:32 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7361
Location: Madison Wisconsin
In general i think about 265-270mm in edge length is ideal. I also like sujis to be about 39mm tall at the heel. I also find customers are drawn to tips that have an aggressive tip like my artifex suji. I like them to be between 2-2.3mm thick at the spine/heel. Finally let's stick with smaller handle sizes than what you usually do. The nakiri handles you did for me recently were still a little large but were actually a good usable size. If they're too big they throw off the balance of the knife and make it feel clunky. Also I prefer stabilized burl woods instead of the synthetic micarta stuff. I think it sells better when it's all stabilized wood.

For steel I'm thinking we do cpm154 stainless or the new carpenter stuff you like. Your heat treats and grinds on your knives are excellent so you don't need any advice from me on them. I do like a little more rounding on the spine and choil since it's quick to do and makes the knives look really nice even though I don't think there is much added utility to these little details.

Sound good? LOL :)



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 Post subject: Re: next knife style
PostPosted: Sat Nov 02, 2013 2:32 am 

Joined: Thu Oct 31, 2013 1:58 am
Posts: 17
+1 for Carpenter CTS-XHP steel


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 Post subject: Re: next knife style
PostPosted: Thu Nov 07, 2013 6:53 pm 

Joined: Thu Mar 21, 2013 10:08 pm
Posts: 147
we thinking WA or full tang type (or even wa style on fulltang blade )


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