Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 418
I just put the edge on the sujihiki and, man is it just stupid stupid sharp. That's one of the benefits of AEB-L, it performs like a carbon steel, but it is stainless. The spine is only 1/16" at the plunge, and tapers to tip. With the full flat grind, there is some flex, but not a whole lot. The heat treatment was done in house, based on the "delta" heat treat protocols, including a prequench, cryo after plate quench, and triple tempers for a hardness of 63HRC. The balance point is perfect, right between the front of the handle and my maker's mark. The handle is a nice piece of claro walnut, hand rubbed, oiled, and waxxed. It is a very lightweight knife, and is perfect for the dedicated slicer of the kitchen!
Merry Christmas everyone!!! Sale goes through Jan 1 2025.
OAL: 13 1/2"
Blade: 9"
Handle: 4 1/2" Claro Walnut
Thickness: 0.063" taper to tip
Steel: AEB-L 63HRC
Edge: 13° per side, 3 micron Shapton pro 5000
Price: reposted
------------------------------------------------------------------------------------------------
The second knife is a Santoku or "Bunka", in very thin stock, with a tall blade, ground to thin edge geometry. The steel is thin Crucible D-2 tool steel, only 0.045" thick at the spine! The custom "delta protocol" heat treatment was, as always, done in house. This includes a pre-quench that really refines the grain size in D-2, an extended soak at precise temperatures, quench with aluminum plates, "cryo" treatment, and triple tempers with "cryo" between each temper. Final hardness is 63HRC!! I mentioned this is Crucible D-2, not a no name brand equivalent, it has tighter tolerances, is very pure, and has a higher vanadium count which raises the hardness of the chromium carbides. I love D-2 in the kitchen environment! It used to have a reputation as a steel that "takes a terrible edge but holds it forever". With modern sharpening abrasives, it takes a screaming wicked edge and holds it forever! I have heard that local meat butchers prefer ingot D-2, even over CPM D-2, due to the large carbide structure. While not known for being a super tough steel, the delta heat treatment really brings out the best qualities of D-2. You can hold the blade up in direct light and actually see the carbide structure in the steel. It looks like an orange peel sort of thing going on underneath the polish.
The full flat ground blade was given a hand rubbed satin finish, and the spine and choil mirror polished for a very classy look. The "D" shaped handle is an absolutely stunning piece of Claro Walnut, hand rubbed and oiled/waxed for protection. The balance is perfect, right at my maker's mark. Sharpening was done with brand new DMT diamond plates to 1200 mesh, and then I switched to ceramics, 1000, 3000, 5000, then stropped on 1 micron diamond on leather. It will literally take the ridges of your fingerprints from your fingers! I mean "literally". This one means business in the kitchen!
OAL: 11 1/2"
Blade: 6 1/2"
Cutting edge: 6"
Thickness: 0.045"
Handle: 5" Claro Walnut
Steel: Crucible D-2 Delta protocol 63HRC with "cryo" cycling
Edge angle: 15° per side 1 micron
Price: SOLD inlcudes edge protector
------------------------------------------------------------------------------------------------
Paypall preferred (samuraistuart@yahoo.com). All knives come with free shipping in the USA as well as a lifetime unconditional warranty. Something goes wrong, the knife gets repaired or replaced. I ask that the buyer be aware that most all of my knives are cutting tools and are made only for their intended use. I like to make thin, hard knives that excel at cutting and not necessarily able to take abuse. If you have any questions, feel free to DM me here or contact me by email (samuraistuart@yahoo.com). Thanks for taking a look, and follow me on Instagram at stuartalandavenport.
Merry Christmas everyone!!! Sale goes through Jan 1 2025.
OAL: 13 1/2"
Blade: 9"
Handle: 4 1/2" Claro Walnut
Thickness: 0.063" taper to tip
Steel: AEB-L 63HRC
Edge: 13° per side, 3 micron Shapton pro 5000
Price: reposted
------------------------------------------------------------------------------------------------
The second knife is a Santoku or "Bunka", in very thin stock, with a tall blade, ground to thin edge geometry. The steel is thin Crucible D-2 tool steel, only 0.045" thick at the spine! The custom "delta protocol" heat treatment was, as always, done in house. This includes a pre-quench that really refines the grain size in D-2, an extended soak at precise temperatures, quench with aluminum plates, "cryo" treatment, and triple tempers with "cryo" between each temper. Final hardness is 63HRC!! I mentioned this is Crucible D-2, not a no name brand equivalent, it has tighter tolerances, is very pure, and has a higher vanadium count which raises the hardness of the chromium carbides. I love D-2 in the kitchen environment! It used to have a reputation as a steel that "takes a terrible edge but holds it forever". With modern sharpening abrasives, it takes a screaming wicked edge and holds it forever! I have heard that local meat butchers prefer ingot D-2, even over CPM D-2, due to the large carbide structure. While not known for being a super tough steel, the delta heat treatment really brings out the best qualities of D-2. You can hold the blade up in direct light and actually see the carbide structure in the steel. It looks like an orange peel sort of thing going on underneath the polish.
The full flat ground blade was given a hand rubbed satin finish, and the spine and choil mirror polished for a very classy look. The "D" shaped handle is an absolutely stunning piece of Claro Walnut, hand rubbed and oiled/waxed for protection. The balance is perfect, right at my maker's mark. Sharpening was done with brand new DMT diamond plates to 1200 mesh, and then I switched to ceramics, 1000, 3000, 5000, then stropped on 1 micron diamond on leather. It will literally take the ridges of your fingerprints from your fingers! I mean "literally". This one means business in the kitchen!
OAL: 11 1/2"
Blade: 6 1/2"
Cutting edge: 6"
Thickness: 0.045"
Handle: 5" Claro Walnut
Steel: Crucible D-2 Delta protocol 63HRC with "cryo" cycling
Edge angle: 15° per side 1 micron
Price: SOLD inlcudes edge protector
------------------------------------------------------------------------------------------------
Paypall preferred (samuraistuart@yahoo.com). All knives come with free shipping in the USA as well as a lifetime unconditional warranty. Something goes wrong, the knife gets repaired or replaced. I ask that the buyer be aware that most all of my knives are cutting tools and are made only for their intended use. I like to make thin, hard knives that excel at cutting and not necessarily able to take abuse. If you have any questions, feel free to DM me here or contact me by email (samuraistuart@yahoo.com). Thanks for taking a look, and follow me on Instagram at stuartalandavenport.
Last edited:
