- Joined
- Nov 10, 2011
- Messages
- 1,125
my 8" chef's knife, the spine tapers from 1/16" at handle to 1/32" at 3" from point to 0.02 1/4" from the point. on this knife, the edge is 0.0025", 0.015" 1/4" above the blade, 0.025 1/2" above the blade, 0.06" at the spine 2" above the edge at the widest spot. being this thin, the knife weighs 3 ounces. the handle is book matched black walnut. Since Hitachi cutlery steel is not imported to the US, the blade was made of O-1 from Sheffield UK. the blade was conventionally HT and is Rc63-64 edge to spine. It is not honyaki because it was shaped with files and grinders. But, the best attributes of a honyaki chef's knife were copied.
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