Chef knife and Santoku

[S.Alexander]

Here are a couple of kitchen knives for two of my coworkers. 15N20 steel, both with plungeless grinds. The chef has a wide curl maple handle, while the Santoku got a desert ironwood handle.

These are the first two out of my shop with the new etched logo (I hated that steel stamp)








After these two I'll be completing a couple of forged blades, and my first san mai blade.

 

[CaptainFill]

I love the design of the chef. It has a really nice sweeping line feel that to me resembles a cigar boat.

Curious as to why you didn't like the steel stamp vs the etching. I am looking to choose between either of those methods for my markings but haven't quite looked into the pros/cons of each.

 

[Nic.]

Beautiful as always! The chef is my favorite, really great shape. Nice logo by the way!

 

[S.Alexander]

Thanks captainfill and Nic.

I found the steel stamp made inconsistent marks depending on how I held it. I never did make a press for it. The other thing I disliked was worrying about grinding it off post heat treat.