Brother's early Christmas present.

[jdm61]

Here is one that I made for my younger brother. 240mm Gyuto, .110 AEB-L heat treated by Peters, stabilized amboyna, SS micro Corbys.

 

[justsomedude]

That looks great! I'm sure he'll be a happy man.

 

[Morrow]

That's a dirty BMW.

The knife looks good....any chance of pic looking down on the spine?

 

[Redmeadow Knives]

That handle sings comfort, great looking knife.

 

[jdm61]

The car lives under a live oak and a palmetto, so that is only a couple of days of tree poo with one good rain and the leaves blown off. With those trees, rain hurts more than helps.
Sorry for the bad picture. The spine is .100/2.5mm MOL at its thickest. This one is not quite a radically tapered as others I have done. This one is my first full tang kitchen knife. Previously ones were hidden tang with wa handles. The blade height is 51mm and the cutting edge is 240mm. Full length of the blade is in the 250mm range. The handle profile is pretty much a standard Hattori "forum knife" profile maybe 5% larger with a straight taper to the handle rather than the shallow Coke bottle shape.

That's a dirty BMW.

The knife looks good....any chance of pic looking down on the spine?

 

[strategy9]

I wish I was your brother...

 

[KSV26]

Nice knife !

 

[jdm61]

Brother did a minor test run on some Brussels sprouts tonight. Worked as advertised. Next up is a 270 suji for my other brother and a 120 petty/large parer for my niece who has now decided that she wants to go to the Culinary Institute of American in the fall of 2021.

 

[macgee]

Love the shape you made from the belly of the handle flowing towards the heel. That knife looks like the daily go to in a quiver. Nice job!