16-Inch Chef's Knife with Ironwood Handles

EScott

EScott

Joined
Jan 1, 2010
Messages
767
Just finished this chef's knife on commission. See what you think. The entire knife was flat ground to an edge thickness of 0.008 inches, then the edge was finished with a convex grind. I wish I could keep it for myself.

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Steel: Hand-forged W1 with clay hamon
Finish: Hand-rubbed 800 grit
Handle: Desert Ironwood with nickle-silver pins
Overall Length: 16 inches
Blade Length: 10 3/4 inches
Blade Width: 2 1/4 inches
Weight: 14.5 ounces

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Now there's a user! Really like the Ironwood and the pin placement. Good looking, Scott.

John
 
Beautiful Knife!
As big as it is maybe it should be called a Chef's Short Sword. LOL
Dices watermelons in a single slice.
All kidding aside, this is definitely a knife to be proud of.
 
John - Thanks. Those multiple small pins were a bear.

Mark - Chef's Short Sword...I like it, but my wife says it's a tongue twister! I've been to the Jason Knight, Burt Foster, Adam DesRosiers school of knife making where the motto is "Bigger Must Be Better".
 
That is a great knife Scott. I really think you are going to be busy in the new year.
We call our way of knife making "THE JEET-KEN-DO OF KNIFE MAKING"
J
 
Nice but would be much nicer as a straight tip. One advantage is that it would give you much more of a curve from the tip to the heel.
 
nice knife. I agree pin placement makes it special. The handle can get wet from use and not warp off the steel.
 
Thanks to everyone.

I have always loved swords and cooking. I guess that came out in this knife.
 
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