8" CPM-D2 Chef Knife 'PLB' Model in Hawaiian Koa

[Matthew Gregory]

Just finished up one of my 8" 'PLB' model chef's knives, made of .113" thick Crucible Steel CPM-D2, with heat treating done by me, in-house, including cryogenic treatment. This one is at about RC 60-61.

Crucible Steel CPM-D2 is a fantastic, wear resistant tool steel, and although it's got a considerable amount of chromium in it, it is NOT a stainless steel. It is more resistant to corrosion than most tool steels, but will still discolor and develop a patina over time, and will require greater care and attention than a stainless steel knife. It's chemical composition is identical to D2 tool steel, but the particle metal technology process allows for much finer grain, resulting in a marked increase in toughness and an ability to take a fine edge. This translates into great edge stability and high wear resistance for a long lasting edge. Blade features full distal tapering with a machine finish to reduce sticking, and is ground to .004" previous to sharpening.

The 'PLB' model refers to my Pudgy Lil' Buddy's suggestion that I increase the height of the blade at the heel for increased knuckle clearance. This one is 2-5/16" at the heel. Handle tapers from thinner at the front to thicker in the back, allowing for almost neutral blade balance when gripped forward, and is in beautiful stabilized Koa, with stainless steel pins.

Price: $OLD via Paypal, shipped to anywhere in the continental US. Contact me for shipping elsewhere and we'll find a way. I'll absorb all Paypal fees.

My Paypal address is: mgregoryknivesATyahoo.com

Thanks for looking!

 

[samuraistuart]

As always, another World Class knife! Congratulations on making such a beauty!

 

[BenR.T.]

Stunner. Someone is going to be very happy with that!

 

[timos-]

wow, i sure would love to have that in the kitchen, .004 behind the edge , awesome!

 

[Wulf]

All the best knives in my kitchen have patina, but D2 shouldn't stain very much. More importantly, a CPM D2 blade with your heat treat and blade geometry will outperform 99.9% of the kitchen knives out there. This knife would be boss in ANY high-end kitchen. And... dat KOA!

You inspire me Matt!

 

[Matthew Gregory]

Thanks all. Looks like this one is spoken for.

 

[JDieseljoe69]

She's a beauty Matt!!!!

 

[Matthew Gregory]

Thanks, Joe!

 

[Greenberg Woods]

When are you going to keep one of these!

 

[Matthew Gregory]

When are you going to keep one of these!

That's funny, bud.


For those that don't know, I have never managed to own one of these knives. They always sell. I'm constantly saying to myself, quietly and secretly, that this one won't sell, and I'll get to keep it. I want one of my own knives!

 

[Greenberg Woods]

One of these days!

And let me know if you are in the market for new woods. I still owe you for helping with my photography!