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Thu Jul 25, 2013 3:03 pm
ha ha ha i know what you meant, well...maybe that's why i like yanagiba...do you know why they dont make yanagiba in Aogami super steel?
Thu Jul 25, 2013 3:08 pm
This jumped into my brain when I was reading. It's got a suji type profile but it's thick like a yanagi but two sided and a workhorse for sure: http://www.chefknivestogo.com/rihablstshgy.html
It's a hefty knife with a cool hamon on the blade.
This Yoshihiro Yauji Suji is really close to what you're looking for. It's one sided, flat on the back and pretty thick at the top. Great grind on this knife:http://www.chefknivestogo.com/yoya27su.html
Thu Jul 25, 2013 3:10 pm
Aogami super is very difficult and temperamental to heat treat so most of the traditional smiths stay away from it.
You know, I should talk to my steel mill guys that sell this stuff and see if they can locate some traditional knives made with aogami super steel.
Thu Jul 25, 2013 3:52 pm
thank you Mark, can you please talk to your steel mill ppl. i had a look at both the knives you suggested and the blade height is just a tad taller than i was looking for (35is mm) im sorry for being a little difficult here
Thu Jul 25, 2013 4:05 pm
Yeah, I've never seen an AS yanagi as best I can remember. Most likely for the reason Mark said....it's a PITA to work with.
Thu Jul 25, 2013 4:21 pm
well i guess i will settle with a Yanagiba...another confusing question...is there anyway i can "reinforce" the tip of the knife so it wont be easy to be..."destroy"???
Thu Jul 25, 2013 4:27 pm
Not really....you could regrind it, or cut some of it off with a grinder to get into a thicker part of the knife.
Thu Jul 25, 2013 4:43 pm
ha ha sounds like out of my hand, thank you very much for your reply, ill just keep searching around for a yanagiba and wait to hear back from Mark.
once again, thanks for all your patient.
Thu Jul 25, 2013 7:29 pm
I know the Richmond Hamon Suji is 43mm, but man, I never thought there was a knife that could actually fit your request so perfectly. May be a few mm's taller than you think you'd like, but man is that knife a good match to what you're describing.
Awesome job on that call, Mark!
Thu Jul 25, 2013 11:24 pm
Thanks Melampus,ill have a look at that knife again.
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