3V Wa Gyuto

[BenR.T.]

Hey everyone! It's been a while since I have had time to make chef knife but I was able to squeeze this one in. It is my very first Wa handle, and I am very pleased with how it came out. Thanks to Mareko Maumasi and Ian Rogers for the pointers! The handle is Stabilized Oregon maple burl, bias cut micarta and copper. The balance point is right on the ricasso.
The blade on this one is CPM 3v, my all time favorite. While not a true stainless, it is very stain resistant and should be a perfect steel in the kitchen. It has a scotch brite belt finish which should aid in food release. The spine and choil are nicely rounded and polished and it is very comfortable in a pinch grip. The blade is 8.7" tip to handle.

 

[RicFlair]

Ben, fabulous work!
Wish I could cook. That knife makes me want to learn how. ha!

 

[daizee]

Wow, Ben...

what a grind there, too.

 

[samuraistuart]

Too cool!

 

[jdm61]

A 3V kitchen knife. Now that's a first for me. Let us know how it works. It looks very nice.

 

[gmusic]

Very nice Ben!

We hope to make the Oregon show..........

 

[BenR.T.]

Thanks guys. :thumbup:

 

[Matthew Gregory]

I know I've said this before, but that cutting board is clutch, bro.

 

[ludo410]

Wow, I'm surprised by how much I really dig that handle (usually I prefer them rounded or less angular, but that looks slick). Great job man!