A2 thin knife

Joined
Dec 21, 2006
Messages
3,158
This is the 2nd one of these light, thin knives I've made from the ESR A-2. This baby has a cool piece of Bolivian Rosewood for a handle, and I enjoyed working with it. 1/16" at the spine, and 0.005" prior to sharpening, extremely thin and light. You'd forget your holding it in your hand! Thanks for looking!

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Thanks Bob! Traumkommode....I actually do like the 1/16" blade stock, of course for smaller knives like this. Honestly, one of these days I would like to make a 1/16" chef knife, ala Takeda. Should be interesting. I've made a few parers out of 0.050" 52100. I still have a bit of that steel left, if you're interested in a very thin knife.
 
That'd be a slicer and dicer!!! LOVE thin knives!

I've got a PJ Tomes kitchen piece that's .050" stock, serrated, and the choil's so thin it's damn near sharp!!!!!!!!!!!!
 
It is a great looking knife for sure. Im a big A2 fan and this would be heavily used in my house.
 
I can do one in 3V, but it will be pricey, as I would have to order the steel and outsource the HT. M390 I dont know where to source, but the same would apply. Thanks for the kind words guys.
 
Thanks Bob! Traumkommode....I actually do like the 1/16" blade stock, of course for smaller knives like this. Honestly, one of these days I would like to make a 1/16" chef knife, ala Takeda. Should be interesting. I've made a few parers out of 0.050" 52100. I still have a bit of that steel left, if you're interested in a very thin knife.

I've done quite a few 7" kitchen knives in 1/16". Light, fast, effortless to use. You don't really taper them, and offsets if any are quite minimal. The owners all love them, and none claim they are too flexy. The last one I did was in cru-wear, and what a knife that was!
 
This knife is awesome. Used it for the past 2 bar shifts. Perfect for all my bar tasks. Really fun to use.
Thanks SS!
 
Bob, thanks for the email and compliments on the knife!

Warren, I bet your customers are VERY pleased with your knives. The 1/16" CruWear sounds amazing!
 
A most excellent parer in the kitchen. The most kick a$$ steak knife in the restaurant.
 
Thanks for all the comments! My dad wanted one, he loves it. But I'm pretty sure his opinion is slightly biased!
 
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Still the best knife in the house. Unbelievable. From tri-tip to limes to EDC this knife is absolutely my favorite. (Disregard any post where I mentioned a different knife was my favorite!)

Hopefully resurrecting this old thread again isn't frowned upon in this forum.
As I lazily decided to get one more slice out of the tri-tip before moving the big bbq fork down the line, I felt the edge grind against the side of the fork. Ouch. Thinking I'd definitely damaged it, I checked it out. Ran my fingernail, then a thin piece of plastic down the edge... couldn't even find the spot. And I thought, well, this is a custom, handmade knife! A small batch heat treat, attention to every detail.. that's what you're getting with a custom knife. Pretty sure my Wusthofs would have been marred. Anyway... love this knife.
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Thanks again Stuart!
 
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I have a stack of .07 15N20.

I finally made a puko out of it. I was surprised how sturdy it has been. After cleaning up the decarb, I bet it is .06.
 
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