Mmilkbaby
about 63-64mm ...yah its huge, i sketched this one out quick one day on an envelope in miniature, i thought it looked cool so i went to scale it up to my desired blade size , and walaaa!
Here's the latest kitchen blade out of my shop. It's balanced just ahead of the bolsters and is convex down to zero.
9' blade, 14" OAL. The Tasmanian Blackwood is just gorgeous, it's a rich chocolate brown and has great curly chatoyant figure.
Cocobolo and holly wood handle.
Hand hammered stainless damascus blade. SUS-410 and SUS-430 stainless steel over an AUS-8 stainless steel core.
Stainless bolsters.
I just finished up this Wa style gyuto with a K tip. The handle is Moroccan Thuya Burl and ancient Bog Oak ferrule with coper accents. 210mm blade length weighing in at just 200 grams.
I’ve only done 4 culinary knives but really enjoyed it. This one’s going to someone very special in a few days...Gyuto, says I, about 12" OAL x 1 1/4 tall in 52100 with Chechen, Bubinga front and back, multi color spacers and copper. Maybe not a pure traditional Wa handle, I beveled the top and bottom of the front about 12 degrees. This one has a twin that I beveled the front on all 4 sides, both feel better than a pure straight run to the ?fucchi? (hope that’s right, ... I mean the Copper face.) Critique would be welcome as always.
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