- Joined
- Apr 7, 2013
- Messages
- 600
Well, after reading an article online about Bloodroot Blades and hearing some reviews from some people I respect in the kitchen knife world I decided to talk to Luke and David about a knife. I love the idea of their business model using as many reclaimed materials as possible, which seems like a very unique and modern approach to driving interest in their product. Last but not least, I also enjoy the history of how Luke learned to blacksmith alongside his father and how he teamed up with David who is an avid cook/gardner to really perfect their kitchen knives.
After the initial conversation with Luke I was on the waiting list for Bloodroot Blades, which has been lengthening quite quickly. Let's just say I am glad I got on the list when I did. I asked for a large gyuto, not a super laser but something with a bit of heft yet still thin behind the edge. This style of gyuto happens to be my favorite for an all around chef's knife that can tackle everything. I take my inspiration from who I think is one of the most talented Japanese makers today, Mr. Tokifusa Iizuka of Shigefusa.
Last month I decided that I wanted to be very specific as to what profile I wanted for my custom knives as there tends to be quite a variance from one maker to another. I've found the perfect profile for me so I sent Luke and David a sketch to scale of exactly what I wanted. Now, I have to take a minute and recognize Luke's amazing communication. Any time I sent him an email he responded quickly and I really appreciate that. One thing I've noticed through my journey of commissioning custom works, is that some makers are fantastic about keeping you informed and getting back to you, while others are down right terrible. Thanks to Bloodroot Blades for being in the fantastic category, I know I really appreciate it.
Oddly enough, my timing must have been perfect because just as Luke and David received my sketch, my name had come up on their list. They started working on the knife right away and a week later I have these pictures to show. Knife is on the way to me as we speak and from the pictures I can tell you they knocked the profile out of the park! I will post subsequent thoughts when I receive the knife in terms of grind and thoughts on the steel. Here's what Luke had to say about my gyuto…
"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."
Here's the profile to end all profiles
Check out this fantastic distal taper
Hybrid grind looks great
D shaped Wa-handle
After the initial conversation with Luke I was on the waiting list for Bloodroot Blades, which has been lengthening quite quickly. Let's just say I am glad I got on the list when I did. I asked for a large gyuto, not a super laser but something with a bit of heft yet still thin behind the edge. This style of gyuto happens to be my favorite for an all around chef's knife that can tackle everything. I take my inspiration from who I think is one of the most talented Japanese makers today, Mr. Tokifusa Iizuka of Shigefusa.
Last month I decided that I wanted to be very specific as to what profile I wanted for my custom knives as there tends to be quite a variance from one maker to another. I've found the perfect profile for me so I sent Luke and David a sketch to scale of exactly what I wanted. Now, I have to take a minute and recognize Luke's amazing communication. Any time I sent him an email he responded quickly and I really appreciate that. One thing I've noticed through my journey of commissioning custom works, is that some makers are fantastic about keeping you informed and getting back to you, while others are down right terrible. Thanks to Bloodroot Blades for being in the fantastic category, I know I really appreciate it.
Oddly enough, my timing must have been perfect because just as Luke and David received my sketch, my name had come up on their list. They started working on the knife right away and a week later I have these pictures to show. Knife is on the way to me as we speak and from the pictures I can tell you they knocked the profile out of the park! I will post subsequent thoughts when I receive the knife in terms of grind and thoughts on the steel. Here's what Luke had to say about my gyuto…
"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."
Here's the profile to end all profiles
Check out this fantastic distal taper
Hybrid grind looks great
D shaped Wa-handle
