Chefs Knives - 2 8" Santoku style 52100 blades

stephanfowler

stephanfowler

Joined
Nov 14, 2005
Messages
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Broadening my horizons a bit, I've always wanted to make some chefs knives but wanted to wait until I felt I had a really good handle on my HT as there is NO room for error with these puppies.

I used 52100 to get a little better stain resistance than 1084 or W2 would offer.
They are only the second and third knife I've ever done without Hamon.

I made both of them EXTREMELY thin, they cut so smooth it's unreal.
I've been using a five star Henkels since I was a line cook in college and it's a joke compared to these bad boys.


I plan on doing some french pattern knives next





Chef’s Knives

First we have a 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Caramel Micarta Handle (lightly antiqued)

.180″ thick spine at the bolster. A VERY thin chefs knife.

Weighs 10.3 Oz

Balance point is 1/2″ in front of the bolster.

micarta-santoku.jpg







Second is another 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Cocobolo Handle

.190″ thick spine at the bolster. A VERY thin chefs knife.

Weighs 9.8 Oz

Balance point is in the bolster

cocobolo-santoku.jpg
 
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Those look great! I like the integral look on chef's knives. What am I saying, I like the integral look on all knives:) Great job, haven't seen you post in a while.
 
Mike Quesenberry said:
Those look great! I like the integral look on chef's knives. What am I saying, I like the integral look on all knives:) Great job, haven't seen you post in a while.
Click to expand...

yep, been having way to much fun playing with my little girl (5 months old this week)

and it's been abominably hot this summer in Ga so I've not had as much shop time as usual.
 
Got MUCH better pictures from my brother yesterday so I replaced the pitiful ones I took

also, got EXACT weights on each knife

the Micarta handled knife is 10.3 Oz

the Cocobolo handled knife is 9.8 Oz
 
I'm no kitchen knife expert - but those both look terrific to me.

Roger
 
Absolutely, the thinner the better in a pure soft-medium cutting/slicing application.....GREAT job on those.

They'll take a nice patina and surely be superb in the kitchen. :)
 
These are awesome Stephan! What a pleasure it would be to prepare dinner with one of these bad boys! :thumbup:
 
some unique and attractive looking cooking knives for sure:thumbup::cool:
 
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