10 gyutos

[DevinT]

270mm AEB-L blades, black paper micarta and cocobolo handles.

These are for chef knives to go.

Hoss

 

[Dan Pierson]

Drrooool!

 

[Captain Spaulding]

Very nice!

 

[spyken]

oh sweet, how thick are the blades? are they pinned tangs? and do you sharpen them on a beltsander or waterstones?

 

[DevinT]

The blades are about 3mm thick with a distal taper. The handles are pinned with a micarta pin. I rough the edge in on a belt and use DMT stones finishing with a 3 micron.

Hoss

 

[DaveMartell]

:thumbup: :thumbup:

 

[rockbox]

 

[Knife Outlet]

You do terrific work. You should show them some images of your damascus kitchen knives. Those will get some ooh's and aah's for sure.

 

[Mr. Clean]

lookin' good hoss, the 6th from the left is a keeper!

 

[DevinT]

Thanks everyone

Love and respect

Hoss