Sashimi 260mm Left Handed

[Bob H.]

Sashimi 260mm Left Handed

Tamahagane steel

cutting edge 260mm

blade at the hilt 3.5mm thick

33.5mm tall at the hilt

one sided bevel

reverse side slight upward curve

8 sided handle ebony wood buffalo horn guard

wooden saya hand signed by Master Chen

I also have a right handed one with the same measurements.

sucie 2 a..JPG

[Bob H.]

is everyone right handed out there?

[boar_d_laze]

is everyone right handed out there?

No.

If you're looking for a reaction, based only on the picture:
Nice enough looking, but too short. Also, it might be parochial of me but if I were buying a yanagi or other sashimi hocho, despite the premium for LH knives, I'd choose a Japanese maker. More, I'd almost certainly go with YSS blue or white (or possibly V2C) honkasumi, rather than a tamahagane like yours. It would take a goodly amount of new information to change those 'druthers.

Perhaps too negative? Admittedly a lot of my prejudice is more theoretical than practical, and based more on other peoples' opinions rather than any experience at all with your knives.

All your knives are very nice looking -- some beautiful. I'd love to check one out for utility, including profile and edge characteristics, someday.

BDL

[Bob H.]

Mr BDL

thanks for your words and i am sure they have wisdom behind them.

i feel out steel is good i have used it in different knives not so much kitchen knives but i know the steel. it cuts. it does not work good as a prybar or as a screwdriver. its high carbon and some people don't understand what that does means you Mr BDL, do. i respect your work on the forums you are knowledgeable.

i would like to say that the new SS steels have not always been around and high carbon was the only game in town a generation back.

i feel our steel which the knives are made of carries tradition and history with it not to mention all handmade from a family workroom not a factory.

For example you can buy a car like a Rolls Royce and its a nice car. when you drive about people will notice it. on the other hand you can by a high tech carbon fiber titanium made super car and it will out run the Rolls Royce. but both will get you where you are going but one is in style and the other is like a buck-board wagon in comfort. both have merits and no one is fooling no one. however you must choose.

the Rolls Royce could run thousands of miles without a tune up but the high tech carbon fiber race car needs daily Maintenance. some like to ride about worry free and some like to tinker under the hood.

As for edge shape and knife shape I am new to all this and I feel I am at a disadvantage. Master Chen makes world class swords and if we know the shape of a knife we can make it. It is much more simple than a complex sword. But I want you to know that we are just learning the kitchen knife business.

The steel I am sure of the shape I am guessing.

With all due respects.
Bobby

[anvlts]

Mr BDL

thanks for your words and i am sure they have wisdom behind them.

i feel out steel is good i have used it in different knives not so much kitchen knives but i know the steel. it cuts. it does not work good as a prybar or as a screwdriver. its high carbon and some people don't understand what that does means you Mr BDL, do. i respect your work on the forums you are knowledgeable.

i would like to say that the new SS steels have not always been around and high carbon was the only game in town a generation back.

i feel our steel which the knives are made of carries tradition and history with it not to mention all handmade from a family workroom not a factory.

For example you can buy a car like a Rolls Royce and its a nice car. when you drive about people will notice it. on the other hand you can by a high tech carbon fiber titanium made super car and it will out run the Rolls Royce. but both will get you where you are going but one is in style and the other is like a buck-board wagon in comfort. both have merits and no one is fooling no one. however you must choose.

the Rolls Royce could run thousands of miles without a tune up but the high tech carbon fiber race car needs daily Maintenance. some like to ride about worry free and some like to tinker under the hood.

As for edge shape and knife shape I am new to all this and I feel I am at a disadvantage. Master Chen makes world class swords and if we know the shape of a knife we can make it. It is much more simple than a complex sword. But I want you to know that we are just learning the kitchen knife business.

The steel I am sure of the shape I am guessing.

With all due respects.
Bobby

Why not buy a good Japanese made yanagi and study and copy the shape? In fact, if I were you, I would buy a whole line of knives that you are planning to offer. It will be more cost effective in a long run, rather than taking a trial-and-error approach. Why reinvent a wheel? Japanese have had over 50 years of knife making experience and when it comes to single-beveled knives, they have figured it out. Gyuto, I am not sure, thought Japanese pioneered the concept of thinly ground hard (RC) chefs knives.

Would I have a problem of you copying somebody else's shape and grind? Absolutely not. You can't patent a shape and knife makers in Sakai copy each other shapes all the time.

Also, are the inscription on the blade etched or inscribed?

Marko

PS: you can also borrow knives from folks on the forum, but I think it is good to have some originals on hand so you can reference geometry, profile, etc.

[kcma]

Looks like a single bevel sijihiki.

And I'm also from the school of thought that white steel and blue steel just wtfpwn all other steel as far as traditional pattern goes.

[Bob H.]

Looks like a single bevel sijihiki.

And I'm also from the school of thought that white steel and blue steel just wtfpwn all other steel as far as traditional pattern goes.

may i ask what grounds do you base your ideas on?

[thombrogan]

Looks very nice, Bob! I'm left-handed, but don't each much fish.

None of the steels mentioned by boar_d_laze are stainless. They are all high carbon steels (two from Hitachi; one from Takefu) that are standards used for 'big three' knives (yanagi, deba, usuba). For yanagi, many of the high-skilled users who type on these boards prefer established name brands with a reputation for consistency in manufacture and materials. For gyuto, petty, santoku, kiritsuke, chukabocho, nakkiri, and sujihiki (and even deba, really), a much wider array of makers and materials are chosen. For yanagi, it's hard to compete with Aritsugu or Masamoto even if your knife is of better quality.

[Bob H.]

i want to thank you for your information. as a newbie to kitchen knives it is most helpful.

[kcma]

Exactly what marko said. Just grab a yangniba. I said it looks like a single bevel sujihiki because it's exactly what it looks like. Ftr the purpose of slicing fish. Don't be creative. Jut make a good yangiba. ESP if you want to sell to those ppl. No one slicing fish seriously for living care for a bob Kramer creation of fish slicer.

That said. There will be ppl who want weird odd creations and pay plenty of money. If making these custom design based on ppl's drawing is what interest you, good for you. If you want to make a good knife to cut fish. Stick with shiroko/aoko and copy a yanagiba.