2 Gyutos in AEB-L (SOLD)

[haburn]

Full tang gyutos hand ground from Aldo's AEB-L.
They have been cryogenically treated.
The blades were flat ground then convexed behind the edge to reduce food stickage.
The blades have a belt finish of 400.
The blades feature a distal taper
The edges were taken to a 6000 wetstone then stropped.
SOLD

Gyuto #2:
Stabilized ziricote scales, with contrasting black and white G-10 liners and copper pins are hand finished in a octagonal shape to 1000 grit.
Blade thickness at spine: .09 in. and tapers to .02 in
Thickness behind edge: .009
Tip to handle: 8.25 in.
Handle: 4.9 in.
Overall: 13.15 in.
Weight: 188 g. (6.6 oz)

Thanks for looking!


#2

 

[CapitalizedLiving]

Those are the damn fine gyutos. I really need to get with you on a project Ian, your stuff is incredible.

 

[haburn]

Those are the damn fine gyutos. I really need to get with you on a project Ian, your stuff is incredible.

Thank you, we should do it! I've been mulling over a kozuka-kogatana EDC and might try to put something together for the experience.

 

[bear1889]

Man you do an interesting blade, very cool.

 

[bear1889]

I am looking for a cross between a slicer and chef, typically called a line knife. I have 210 petty too light and fragile. About 9 inches with spine with backbone. Maybe 39 to 40mm at the heel. A suji on steroids. Can we talk?

 

[haburn]

I am looking for a cross between a slicer and chef, typically called a line knife. I have 210 petty too light and fragile. About 9 inches with spine with backbone. Maybe 39 to 40mm at the heel. A suji on steroids. Can we talk?

Sounds good, please email me at:
ian@haburnknives.com

 

[spyken]

Is the African black wood stabilized?

 

[haburn]

Is the African black wood stabilized?

No, it is not stabilized. African blackwood is naturally oily and very dense, stabilizing is not necessary.

 

[spyken]

I keep coming back to look at this. Really catches my eye.

 

[Jetzler1]

Great looking work :thumbup: