Big 'Ol Butcher by VCM Sold

[VCM3]

Here's one hafted in killer cocobolo. It came out sweet,feels great in hand. This is forged high carbon steel from Russell Harrington Green River line. I put a satin hand rubbed finish on it. It's for slicing raw & cooked meat,not a chopper. 1/8" stock thickness. 15" OAL with 9-3/4" cutting edge. Not for the squeamish. If I had a swordfish or Mako here this would work great steaking it out.
1/8" nickel silver pins The cocobolo is some of the nicest!
$100. shipped Con U.S. [Paypal fee's included too. A big knife,a lot of knife for the asking.
Your London Broil does not stand a chance,just watch your fingers!

************Sold***********

 

[wafarers]

Vince, is it old school carbon that we gotta keep dry? You know I like this; one a lot!!!!! Is it full tang?

 

[wafarers]

A lot Vince.

 

[VCM3]

Vince, is it old school carbon that we gotta keep dry? You know I like this; one a lot!!!!! Is it full tang?

A lot Vince.

I sent a PM.

It is full tang. 1/8" thick stock,Carbon steel,forged. Russell Harrington,Green River line ( Dexter Co.)
This one is the second one I did. The first one I made the scales as thick as some of the smaller knives I do. But the handle is large,by keeping it thinner,I feel the grip is nicer,on the large handle. I can get my fingers around it.
I use Devcon 2 ton epoxy. I scarify the the blank steel under the handle,prior to glue up. I hand peen the pins,prior to grinding them flush,this makes them expand & in an irregular shape inside the handle,for superior holding power. My finish is 600 grit final,then hand rubbed with oo streel wool. These are not your ordinary Dexter knife. I put a hand rubbed finish on this blade so when you clean it off with a scotch brite type sponge it'll hide the scratches. It's built for use,food & meat prep.

I'll look for your email reply Izzy Thank You & All

 

[VCM3]

I sent a PM.

It is full tang. 1/8" thick stock,Carbon steel,forged. Russell Harrington,Green River line ( Dexter Co.)
This one is the second one I did. The first one I made the scales as thick as some of the smaller knives I do. But the handle is large,by keeping it thinner,I feel the grip is nicer,on the large handle. I can get my fingers around it.
I use Devcon 2 ton epoxy. I scarify the the blank steel under the handle,prior to glue up. I hand peen the pins,prior to grinding them flush,this makes them expand & in an irregular shape inside the handle,for superior holding power. My finish is 600 grit final,then hand rubbed with oo streel wool. These are not your ordinary Dexter knife. I put a hand rubbed finish on this blade so when you clean it off with a scotch brite type sponge it'll hide the scratches. It's built for use,food & meat prep.

I'll look for your email reply Izzy Thank You & All

PS This steel will rust. Care must be taken. But once full patina is formed,that actually acts as somewhat of a corrosion resistance.My old butcher knives from my grandfather, Vincent Caruso's restaraunt , that are all patina'd up,they really do not rust any more. I do dry them,before I put them away. But then again I do dry my modern ss chef knives before I put those away,too.
So there you have it. And now you all know what VCM stands for. Vincent Caruso Mazzei