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Discussion in 'Kitchen Cutlery & Tools' started by jdm61, Jan 25, 2016.
more in the gallery: https://www.bladeforums.com/threads/165mm-usuba-in-aeb-l-and-ironwood.1612439/
Nakiri/Usuba Vanax Superclean by Il Coltellaio Vicenza
7 knives I completed recently, the stag handle is from before
Some great handle work there
I really love this one, Tim! Especially dig the blade profile! How tall is it at the heel?
@milkbaby 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.
fullsizeoutput_7da by Robert Erickson, on Flickr
fullsizeoutput_7e5 by Robert Erickson, on Flickr
fullsizeoutput_7de by Robert Erickson, on Flickr
Nice one, Robert. Lovin' that Tasmanian Blackwood. I'm a sucker for any wood with that tiger stripe or curly grain in it.
Figured I would bump the thread back up with a post of these recently completed paring knives. Hawaiian Koa and 1/16" 15n20 ~63HRC.
Just finished this one for my wife.
Cocobolo and holly wood handle.
Hand hammered stainless damascus blade. SUS-410 and SUS-430 stainless steel over an AUS-8 stainless steel core.
My first knife in S35VN. Its .140 stock but still comes only 6 oz.
just shipped out this set
Very nice @timos- . Is that ironwood?
Here are 2-8” chef’s knives and 3 customs I just finished up. All are Cpm154. Left to right are walnut, maple, buckeye burl, walnut, and buckeye burl.
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.
fullsizeoutput_8f5 by Robert Erickson, on Flickr
fullsizeoutput_8f9 by Robert Erickson, on Flickr
meW8nQBZT+uhKOPxkV8HGA by Robert Erickson, on Flickr
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.
This one was all set to go on the website to be sold. But the wife stole it and it resides happily in our kitchen now.