- Joined
- Jun 28, 2007
- Messages
- 3,215
Chefs knife.
Blade: 7" cutting edge
Grind: Full height flat.
Finish: Scotchbrite finish
Blade thickness: 2mm (0.078")
Steel: Niolox Hrc 61.5 (tested)
Handle Length: 5"
Handle: Snakewood and Mosaic Pins.
This is a very slicy kitchen knife. Thin at the spine with high hardness. It was given a Scotchbrite belt finish to keep the price down and the blade wat heat treated with Cryo to get maximum toughness and hardness out of the steel.
Price is $180 with shipping included worldwide.
Here's a video of a quick tomato slice test. I suspect and expert sharpener could get even more performance out of it.
[video=youtube;mFda9-WSHu4]https://www.youtube.com/watch?v=mFda9-WSHu4[/video]
And some pictures:
Blade: 7" cutting edge
Grind: Full height flat.
Finish: Scotchbrite finish
Blade thickness: 2mm (0.078")
Steel: Niolox Hrc 61.5 (tested)
Handle Length: 5"
Handle: Snakewood and Mosaic Pins.
This is a very slicy kitchen knife. Thin at the spine with high hardness. It was given a Scotchbrite belt finish to keep the price down and the blade wat heat treated with Cryo to get maximum toughness and hardness out of the steel.
Price is $180 with shipping included worldwide.
Here's a video of a quick tomato slice test. I suspect and expert sharpener could get even more performance out of it.
[video=youtube;mFda9-WSHu4]https://www.youtube.com/watch?v=mFda9-WSHu4[/video]
And some pictures: