A hamon chef with black ash burl.

Salem Straub

Salem Straub

Joined
Oct 20, 2008
Messages
5,547
Here’s another chef knife in the 10” range, in W2 steel with a gunome hamon, and stabilized black ash burl. It’ll likely be the last chef I post here for a little while.
The grip is of mortised construction, with blue G10 and SS spacers and a one piece black micarta bolster. The spine and heel are rounded for comfort.

Specs are as follows:
14-1/2” overall length
9-3/4” tip to heel of blade
2-1/8” blade width at heel
.007” edge thickness before sharpening
.112” thickness of spine at bolster
7 oz. total weight

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[video=youtube;eVosHeG29fY]https://www.youtube.com/watch?v=eVosHeG29fY&feature=player_detailpage[/video]
 
I like the bolster. I just did a similar one for a set of three knives in unidirectional carbon fiber. Its an interesting contrast in hand to the wood.

Warren
 
Thanks guys! Darrin, that's a great analogy. I like to cook cajun food so I know exactly what you mean. Don, you're my original hamon hero... thanks man. This is forged from some of the last of that lot of steel I bought from you a while back... I'm gonna miss it terribly.
 
Slick knife, Salem. Great activity in the hamon:thumbup:
 
Very nice looking knife, Salem. Great blade shape, super hamon, and black ash burl is one of my favorites(my first comissioned knife, by Terry Primos, has black ash burl on it. That was the first time I ever saw it used, and I've enjoyed seeing it ever since). One question, on the flare at the front of the micarta bolster, how does that feel in a pinch grip. Does it get in the way, or does the hand index on it pretty well?
Very nice looking package here.
 
Thanks Reede. It actually depends on your pinch grip. If a person preferred to choke right up on the bolster, it could be awkward- but if, like me, one chose to pinch the spine a little forward as a pivot the next two fingers of the hand will be able to flip the handle up well. If you are actually pinching the bolster and not the spine, it's not hard to hang on to.

In the pic of the bolster front you can see I chamfered around the leading edge of the bolster to make it more friendly to this sort of contact.

Let me know if that does not make sense to you.
 
That's a sweet chef's knife Salem. I'd be proud to use that in my kitchen. I like the handle contrasts and assembly. Very nice hamon, that picture of it in the sunlight is pretty cool. The rounded spine and backside of the heel are features I always appreciate.

Nice work.
 
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