RohdeEdge-Christmas Price Drop! 52100 Curly Koa Wabocho

[Daniel Rohde]

Here's the latest from my shop and some of the best work so far! I'm really happy with how this blade has turned out!
Dimensions:
Overall Weight: 6.75oz
BLADE:
Steel: 52100 Carbon steel
Hardness: Approx: 60HRC
Overall Length: 12 8/7"
Blade Length**: 8 1/8"
Width: 1 7/8"
Spine Thickness: .165"( at its thickest, there's allot of taper in the blade)
¼ Back from the Edge: .027"
Edge Thickness: .009
Finish: 400 grit Satin
Grind: Full Flat Grind

There is a pretty distinct hardening line running through this blade but I just couldn't get a good shot of it so whoever buys it get to explore and enjoy it!

Spine is smooth with no sharp edges, Comes with a Smiths 325 grit Edge

HANDLE:
Finish: Oiled and Buffed(tang is satin finished)
Material: Stabilized Curly Koa from J.Doyle
Pins: 5/16" Stainless Loveless bolts

SHEATH:
No sheaths but comes in a zippered padded case

*Blade Length is measured from the point to the start of the handle scales
**Width is measured at the ricasso

Price: $355 Shipped CONUS(I do ship internationally but will need to add extra for shipping shot me a message and I can tell you what the extra will be)
First to post "I'll Take It!" gets it! Get me your email and I'll send you a Paypal Invoice. If you have any questions you can email me at: RohdeEdge@gmail.com or send me a Visitor Message or PM

If you have any comments or questions just let me know. If you would like something similar send me and email and we can talk about a custom order

Thanks for looking!

Daniel Rohde

 

[knife dragon]

if you're going to make a work horse style chef knife always make the cutting edge 8" minimum.
less just doesn't make sense for any serious cook who wants a compact knife. then they just get longer as space, and experience goes up for the user/professional .

everything else is just fine imho . as a former professional cook, and chef I always cringe when i see makers talking about chef knives with less than an 8 " cutting edge. The only other thing I'd suggest is to offer a stainless steel option. that makes a huge difference to most folks, especially the really busy or lazy ones lol.

Lastly i noticed the tang taper that you did. That was really a nice touch imho. :thumbup:

 

[Greenberg Woods]

im going to disagree there. I find using a wabocho or more traditional santoku the sweet spot is somewhere between 6 and 7.5 inches of blade. when you are mostly relying on that up and down shop rather than a roll, i find a longer blade just doesnt do much to improve it. Beautiful blade by the way Daniel. Is the Koa natural or dyed?

 

[Daniel Rohde]

im going to disagree there. I find using a wabocho or more traditional santoku the sweet spot is somewhere between 6 and 7.5 inches of blade. when you are mostly relying on that up and down shop rather than a role, i find a longer blade just doesnt do much to improve it. Beautiful blade by the way Daniel. Is the Koa natural or dyed?

THis is natural koa, it's really pretty stuff!

 

[BluegrassBrian]

I've got my heart set on this lovely piece... if Xmas works out the way it should I will be buying it.

 

[Daniel Rohde]

I've got my heart set on this lovely piece... if Xmas works out the way it should I will be buying it.

Sounds good to me

 

[BluegrassBrian]

Pm sent.

 

[BluegrassBrian]

Got it today..wow.

 

[knife dragon]

im going to disagree there. I find using a wabocho or more traditional santoku the sweet spot is somewhere between 6 and 7.5 inches of blade. when you are mostly relying on that up and down shop rather than a roll, i find a longer blade just doesn't do much to improve it. Beautiful blade by the way Daniel. Is the Koa natural or dyed?

you are probably correct. yet, you disagreed about a different type of knife than the ones you mentioned . i was referring to a traditional chef knife only = french/germ.https://en.wikipedia.org/wiki/Chef's_knife

though my personal choice was a gyuto masimoto vg .
Upon using it for the first time i have never felt anything better/close, and it's slicing was like a magic wand imho.

why does the date say 2015 instead of 2016 ?