Big Integral Chef and 265mm Sujihiki

Joined
Nov 29, 2011
Messages
128
Thought I'd share some pictures of a few we just finished up. I'm proud of how these turned out as they were both pretty difficult builds for one reason or another and they turned out really clean.

The integral is 220mm tip to heel, 54mm deep. Stabilized whitetail antler and our spalted maple burl. 01 steel at HRC 62. Strangely enough an asymmetric grind on this one per the customer's request. Convexed on the right and full-flat on the back and sharpened 80/20. This was a grueling knife to make as I forged it down from 7/8" round bar to very close to what you see here without a power hammer. Got to spend some quality time with my one-hand 6lb sledge. . .

DSC_0763.JPG


DSC_0765.JPG


DSC_0766.JPG


DSC_0773.JPG


DSC_0774.JPG


DSC_0781.JPG


DSC_0785.JPG


DSC_0768.JPG



The other one is a 265mm gyuto/suji with the same asymmetric grind and sharpening, but sawblade steel at HRC 63. Lignum vitae, recycled copper, and our stabilized pecan yard tree. . .

DSC_0788.JPG


DSC_0789.JPG


DSC_0759.JPG


DSC_0744.JPG


DSC_0745.JPG


DSC_0752.JPG


Love any comments, thanks for looking!

~Luke
 
Back
Top