Aogami 2 Western Chef "Turkish" Walnut

samuraistuart

samuraistuart

Joined
Dec 21, 2006
Messages
3,158
This is the third Blue steel Western Chef's knife and I really like the steel. Seems very wear resistant but super tough as well, so edge stability should be really good. I'm guessing at Rockwell hardness, 62C. Very much reminds me of CFV trying to hand finish it. Full tang, tapered to point from handle/ricasso area. Balance point is on the blade, forward of the handle about a 1/4 inch. Fully polished by hand to 800 grit true. 30 degree inclusive edge. Polished to 4000 grit then a few very gentle swipes on 1200 grit ceramic for some bite. This was a commission from one of my wife's colleagues as an anniversary present for her husband. I hope he likes it! I hope you do to! In hindsight I think I should push the heel of the blade and that drop further away from the grip next time. Give a little more clearance in that area.

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S Davenport Knives
San Antonio, Texas
samuraistuart@yahoo.com
 
wow what a finish, that blade looks superb. I agree about your comments about the heel. A little curve in the choil are would echo the curve in the butt and contrast nicely with the angled wood bolster and parallel angle in the birds beak part of the handle...whew anyway , beautiful knife!
 
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