Recommendation? Japanese Bunka

[mpcoppin]

I got this stupid idea that I could make a Japanese kitchen knife so I roughed out this 80CrV2 to about 0.10 thick with a blade at about 7.1 long x 2.1 tall.

I’m seeking your collective wisdom regarding the bevels. I’m too big of a coward to try the single bevel on the first try so I’m looking for input on a double bevel. I’d appreciate your thoughts on:
1- Bevel angles (and bevel height),
2- How much distal taper, and
3- How much do I grind before I HT?

I was thinking I wanted the bevel to come up about an inch to an inch and a half on the blade. Or do I full flat grind it?

 

[John mc c]

Nice.
I love bunkas.im just finishing one now too
Mine is 3 mm above the heel now.i did plan on going to 2 or 2.5ishvbut this knife feels just right at that
Although it's an integral and it has a bigger than my normal bolster.any I've made before I brought to 2.2 2.5
Yes a slight taper and a full flat grind
I never do a full flat on a bigger kitchen knife but on a smaller bunka I wouldn't worry so much about sticking

 

[John mc c]

And go to at least about .8mm at edge
Some say to .5 but the nearer to that you go the bigger danger of warps

 

[Teppojutsu]

Search don Nguyen post on kitchen knife design critique also search Bill burkes posts your welcome....
It looks a litte too straight to me but im not an expert on Japanese kitchen knives
I would plan out your profile better before you grind bevels or ht .

Also test your knife profile on a board does it feel smooth or "bumpy"
And i think you might need to reduce your tang down if its going to be a wa handle.

Not harping on your design but ive just spent a lot of time looking up kitchen knife design threads
And particularly paying attention to the well known makers advice....

Ill be showing my profiles in a few days so you can critique mine as well

 

[Stacy E. Apelt - Bladesmith]

Your tang should have a step down about 3/16"from the spine and 3/16" from the bottom with shoulders about 1/2 back from the blade. See the image below. A tang width of 3/8" is just right.