- Joined
- Dec 21, 2006
- Messages
- 3,158
The blade is made from a solid piece of Aogomi # 2 (Blue steel), the very last of it in my shop, and not likely to see any more. It is not a laminated blade, but rather "mono" steel. Any steel is only good as its heat treatment, and is the "soul" of the blade. This steel was normalized for stress relief and even carbide dispersion, thermal cycled 3 times just above critical temperature for grain refinement, given a DET anneal to re-spheroidize the carbides, hardened at a precise temperature (1490°F) for 10 minutes and quenched in fast oil (Parks 50), then triple tempered for a final hardness of 64-65HRC! The blade was hand rubbed to 600 grit and the spine was rounded and mirror polished for comfort and a very classy look. The blade grind, as you can see in the 3rd photo, is a full flat grind with excellent thin edge geometry (not sharpened yet!) for a very pleasurable user experience! The heel is a full 2 1/4" tall for exceptional knuckle clearance! The handle is made from a beautiful piece of stabilized Arizona desert ironwood, secured with epoxy and black micarta pins, hand rubbed to 1200 grit for a rich satin look, then oiled and waxed for extra protection. It also features white g10 liners for a nice classy look. The handle fits like the proverbial "glove" in my hand, and the handle pins are in perfect alignment with the blade tip. Balance point is half way between my makers mark and the front of the handle, right where it should be. Thanks for taking a look!
OAL: 12 5/8"
Blade: 8"
Handle: 4 5/8"
Thickness: 0.125", tapered to tip
Spine: rounded and polished
Heel height: 2 1/4"
Steel: Hitachi Aogomi # 2 (Blue steel)
Hardness: 64-65HRC
Edge: 0.007", 13° per side, 3 micron
Handle: Stabilized Arizona Desert Ironwood
Price is only SOLD, and includes a felt lined edge guard and free shipping anywhere in the USA! Unlimited lifetime "Write-your-own" warranty, as well as free sharpening and blade repolish. I just ask that you don't use this knife on frozen foods, bone, or hard cutting surfaces like plates and glass cutting boards. The blade is thin and very hard for excellent slicing cabalilty and edge retention, but as is the case with any "high performance custom kitchen knife" it is prone to chipping if not used as intended. Paypal preferred (samuraistuart@yahoo.com). Thank you for checking out the knife! Follow me on Instagram: stuartalandavenportBlade: 8"
Handle: 4 5/8"
Thickness: 0.125", tapered to tip
Spine: rounded and polished
Heel height: 2 1/4"
Steel: Hitachi Aogomi # 2 (Blue steel)
Hardness: 64-65HRC
Edge: 0.007", 13° per side, 3 micron
Handle: Stabilized Arizona Desert Ironwood
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