Single Bevel Japanese Kitchen Knife
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- This topic has 40 replies, 6 voices, and was last updated 02/26/2015 at 12:18 am by
Leo Barr.
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02/24/2015 at 10:47 pm #23826
- I am not an expert; far from it!
- I do not mean thinning the bevel or creating a relief bevel, I mean thinning the entire blade face.
- For a double bevel knife if the metal behind the edge is sufficiently thin I believe the edge bevel should end up narrower than that, unless it is very low angle.
- For a single bevel knife the edge bevel usually blends more smoothly into the blade road above it.
- Before worrying about it see for yourself how the knife cuts. Does it wedge or steer?
He’s talking about a “regrind” =) which would make it an insane slicer. But you did a great job bro! looks nice!
02/24/2015 at 11:11 pm #23827The big water wheels the Japanese use take a considerable skill to use and maintain.
Should a knife need considerable thinning you can use a belt sander just keep the blade cool and leave some to finish by hand .I think there is still some life in that knife yet
I am well aware that a knife can be ground down to a toothpick; as I said “a regrind now would give it new life.” If a knife is thinned over time in the process of sharpening this may not be prohibitive even with unpowered equipment. However when a regrind is needed as with the knife being discussed one must at least weigh the cost of that regrind and the practicality of the resulting blade (balance, length, profile, etc.) against the price and performance of a new knife. If you have the equipment and skill to do a regrind economically go ahead and do it. Consider however that your ability might be better rewarded making and marketing your own knives.
Oooooh, you guys are spot on. After a couple days of use, my coworker tried communicating her one and only issue the best way she could – It needs to be thinned out substantially.
You guys rock. Just saying B)
I am sorry to hear that there is an issue in use, though I feared there would be. Perhaps Josh can help?
He’s talking about a “regrind” =) which would make it an insane slicer. But you did a great job bro! looks nice!
Would you be willing to publicly state how much you would (will?) charge to regrind this knife? It would directly address the issue I raise above.
02/24/2015 at 11:41 pm #23829If you do end up having this knife reground there is another issue that should be addressed: there is no belly in the blade. Compare the profile as it is now with that of new gyutos:
Notice how much more curved the new knives are. (This is somewhat exaggerated as they are shorter blades.) After this is corrected your knife will be considerably shortened. Combined with the the already reduced height (top to bottom) the knife will not balance anything like it did when it was new. This could be corrected by rehandling the blade at further cost.
Attachments:02/24/2015 at 11:47 pm #23830[
Would you be willing to publicly state how much you would (will?) charge to regrind this knife? It would directly address the issue I raise above.Sure if I don’t have to sharpen it after on the Wicked Edge it would be in the $40 range… and I could change the profile to add the belly back in but as you say, the width of the blade is significantly gone. But it would still perform like a new knife.
And fortunately, although I don’t have a video up yet, I have converted my belt sander to be water cooled =) really helps on zero grinds.
02/25/2015 at 12:46 am #23831If you do end up having this knife reground there is another issue that should be addressed: there is no belly in the blade. Compare the profile as it is now with that of new gyutos:
Notice how much more curved the new knives are. (This is somewhat exaggerated as they are shorter blades.) After this is corrected your knife will be considerably shortened. Combined with the the already reduced height (top to bottom) the knife will not balance anything like it did when it was new. This could be corrected by rehandling the blade at further cost.
The knife on the bottom in this photo is EXACTLY the same style knife I sharpened for he. I told her a few guys here argue that’s it’s likely I well-worn gout, but she keeps telling me it’s not and never has been… Can you tell me a little more about the knife I see here?
02/25/2015 at 1:10 am #23832The one on the bottom is your knife! 😆 I put it in that picture for reference. :woohoo: :silly: 👿 :whistle:
02/25/2015 at 1:28 am #23833The one on the bottom is your knife! 😆 I put it in that picture for reference. :woohoo: :silly: 👿 :whistle:
Haha. Sneaky, sneaky! Guess I should’ve looked closer. I can definitely see the pixels now that you mention it… I knew it was too good to be true.
02/25/2015 at 4:28 am #23842now THAT was funny…. :whistle:
02/25/2015 at 5:39 am #23843The one thing you may find is that if this is a a clad knife which makes thinning easy isince the cladding will be of a softer material than the core .
Even if it is not clad it is not that huge a job by hand when you consider how long people spend on attaining a perfect mirror finish . It depends if you have any bench stones .
The gyutou does not have as much belly as a western chefs knife. In your picture the top three knives are santukous the lower is a gyutou although normally they have a little more belly towards the tip this one is flat which is not right.
If you have a course bench stone or diamond plate like an Aotoma 140 bench sized plate it would be a good exercise for you to do you could still do the final edge with the WE I would suggest looking at some videos say by Japanese knife imports and possible Murray Carter although their styles differ it would be a good learning curve for you. Essentially when lightly pinching the profile there should be a smooth transition down to the edge more like a skandi grind.
I reckon that if you have some bench stones to thin with it would take a maximum of four hours to do that’s if it is not clad and is blue or white steel.
Good luck with it . It could even be worth buying anAotoma 140 bench sized plate to do this it is unlikely to be the only time that you are going to need to thin a knife.02/25/2015 at 5:44 am #23844The one thing you may find is that if this is a a clad knife which makes thinning easy isince the cladding will be of a softer material than the core .
Even if it is not clad it is not that huge a job by hand when you consider how long people spend on attaining a perfect mirror finish . It depends if you have any bench stones .
The gyutou does not have as much belly as a western chefs knife. In your picture the top three knives are santukous the lower is a gyutou although normally they have a little more belly towards the tip this one is flat which is not right.
If you have a course bench stone or diamond plate like an Aotoma 140 bench sized plate it would be a good exercise for you to do you could still do the final edge with the WE I would suggest looking at some videos say by Japanese knife imports and possible Murray Carter although their styles differ it would be a good learning curve for you. Essentially when lightly pinching the profile there should be a smooth transition down to the edge more like a skandi grind.
I reckon that if you have some bench stones to thin with it would take a maximum of four hours to do that’s if it is not clad and is blue or white steel.
Good luck with it . It could even be worth buying anAotoma 140 bench sized plate to do this it is unlikely to be the only time that you are going to need to thin a knife.You are the master when it comes to japanese knives Leo!… I know if I ever have any questions about them you got the answer! Great points all around!
02/25/2015 at 5:47 am #23845The one thing you may find is that if this is a a clad knife which makes thinning easy isince the cladding will be of a softer material than the core .
Even if it is not clad it is not that huge a job by hand when you consider how long people spend on attaining a perfect mirror finish . It depends if you have any bench stones .
The gyutou does not have as much belly as a western chefs knife. In your picture the top three knives are santukous the lower is a gyutou although normally they have a little more belly towards the tip this one is flat which is not right.
If you have a course bench stone or diamond plate like an Aotoma 140 bench sized plate it would be a good exercise for you to do you could still do the final edge with the WE I would suggest looking at some videos say by Japanese knife imports and possible Murray Carter although their styles differ it would be a good learning curve for you. Essentially when lightly pinching the profile there should be a smooth transition down to the edge more like a skandi grind.
I reckon that if you have some bench stones to thin with it would take a maximum of four hours to do that’s if it is not clad and is blue or white steel.
Good luck with it . It could even be worth buying anAotoma 140 bench sized plate to do this it is unlikely to be the only time that you are going to need to thin a knife.As I have stated before. I have owned similar knives. A gift from my wife, she picked them up off ebay. She bought me 10 or so at about 50 bucks a piece back in the late 90’s or 2000’s.
They are a stamped steel or knife blank. Not bad steel persay, just not super expensive knives.
02/25/2015 at 5:54 am #23846The one thing you may find is that if this is a a clad knife which makes thinning easy isince the cladding will be of a softer material than the core .
Even if it is not clad it is not that huge a job by hand when you consider how long people spend on attaining a perfect mirror finish . It depends if you have any bench stones .
The gyutou does not have as much belly as a western chefs knife. In your picture the top three knives are santukous the lower is a gyutou although normally they have a little more belly towards the tip this one is flat which is not right.
If you have a course bench stone or diamond plate like an Aotoma 140 bench sized plate it would be a good exercise for you to do you could still do the final edge with the WE I would suggest looking at some videos say by Japanese knife imports and possible Murray Carter although their styles differ it would be a good learning curve for you. Essentially when lightly pinching the profile there should be a smooth transition down to the edge more like a skandi grind.
I reckon that if you have some bench stones to thin with it would take a maximum of four hours to do that’s if it is not clad and is blue or white steel.
Good luck with it . It could even be worth buying anAotoma 140 bench sized plate to do this it is unlikely to be the only time that you are going to need to thin a knife.
The knife could be a sujihiki which is more of a slicer than a gyutou but it still should have a little belly towards the tip.02/25/2015 at 10:49 am #23860The gyutou does not have as much belly as a western chefs knife. In your picture the top three knives are santukous the lower is a gyutou although normally they have a little more belly towards the tip this one is flat which is not right.
I do not believe that you are correct. According to the person who posted the image the three knives are:
- Konosuke HD 210 Funayuki
- Kohetsu AS 210 Gyuto
- Kanehiro AS 210 Gyuto
To bottom knife is of course an inset of the one KnifeKnerdAtX sharpened. It looks like the top two thirds of a gyuto. 😉
I have not seen a santoku with the profile of the 210 gyutos in the photo. The santoku profiles nearly always drop the point and round the nose to a greater degree. I can find plenty of other examples of gyutos with similar profiles if you don’t like the ones chosen for some reason.
02/25/2015 at 10:54 am #23861As I have stated before. I have owned similar knives. A gift from my wife, she picked them up off ebay. She bought me 10 or so at about 50 bucks a piece back in the late 90’s or 2000’s.
They are a stamped steel or knife blank. Not bad steel persay, just not super expensive knives.
Not worth the $40 for Josh to regrind it then, just as I thought. I can’t imagine that regrinding this (new belly included) on bench stones would be practical. I hope the time and stone consumed is measured if someone does it.
02/25/2015 at 1:40 pm #23866Yes Mr Wizzard I was wrong about the description of the knives.
Here is some clarification from Korin.If I were to thin the knife I would do it on the Aotoma 140 plate so minimal loss of material with the added benefit of a further appreciation of knife form.
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