A few Aebl slicers

[BenR.T.]

These are some kitchen knives I have been working on for the upcoming Eugene and Seattle shows. The blades are all Aebl at 62rc. The handles are Curly Koa, Curly Walnut (both stabilized) and Maroon linen micarta. They all have tapered tangs and polished/rounded spines and choils. The pins are my signature copper/carbon fiber. I really enjoy making kitchen knives, I just don't get many orders for them.
Please pardon the mediocre pics.

Two 8" gyutos and one 6" petit gyuto

 

[Lorien]

how are you liking that steel, Ben?

 

[BenR.T.]

I really like it. I have used lots of 14c28n and 13c26 in my kitchen which are Sandviks version, and also just made an Aebl santoku that I have been using the last month. It takes a scary sharp edge!! That must be why they make razor blades from it. : )

 

[PredatorCustomBlades]

I like the subtle handle ergonomics on those. They must be a beauty to cut with

 

[BenR.T.]

Thanks Jacob.

 

[Lycosa]

Ben- Let me test-drive the maroon.
rolf

 

[mycough]

Those look great. I am a working chef and some of my favorite gyutos have been purchased on BF. I look forward to seeing more of your work on the sale threads. Russ

 

[Storm Crow]

Looking good, Ben! I like the subtle plunge lines.

 

[Matthew Gregory]

Lovin' em, bro.

They look all you!!!

 

[Lorien]

I just designed this set of knives, kind of a 'self defense' package- just for my own shits and giggles- and it struck me that for a knife being kept close to one's body like a neck knife or push dagger that AEB-L would be perfect for that type of knife as well.