SOLD F.Vaz 220mm mizu-honyaki gyuto (water quench certified by video)

Forgot to say, depending the angle you look at the blade you can see the natural carbon migration from the hotter zone that was uncovered by clay by when i was heat treating it. Seeing literally the dna of the steel.
 
Hey guys! Recently i had a custom order from a really picky customer that owns some of the best chef knives you can get out there and he inspired me a lot to go deeper in this custom design ive been studying for years, with minimal changes in the choil, handle and blade profile.

Please dont miss any detail, read carefully!

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This one i used magnacut as it became my favorite stainless steel and african ebony in the handle, i love those classic luxury pianos, for those who dont know, the black tiles were used to be made out of ebony and the white ones, ivory. While doing ebony, i also choosed carbon fiber pins in order of making them as hidden as possible.
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Ebony is polished except by the pinch grip facet that was sanded to 50 grit, purposely coarse so it grips like a glue in your hand even when wet. Both choil and spine rounded.

Carbon fiber has a density of 1,8g/cm³ while ebony 1,2g/cm³ . This is MUCH closer than if i used stainless steel pins (average 7,8g/cm³). This way, both pins and wood will expand and contract at similar rates being exposed to heat and cold, avoiding unecessary risk of warping and cracking.

The blade has a smooth distal taper and a very aggressive grind, YET, it is NOT LASER. Believe me, i can do way more aggressive than that. Since i aimed at 62~63hrc on this build, i didnt thinned too much in order of keeping a fair trade between hardness/toughness/grind thickness

Blade was hand sharpened to a 2000 grit max, i honestly dont recommend any grit above that, i really believe its kinda unecessary as 2000 grit will already slice food like nothing. 1000 grit is more than enough for you use it.

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A picture in my kingwood board. My favorite wood!

Blade has a machine finish as no money in this world could convince me to hand sand magnacut at ~62hrc. Just joking, but yes, hand sanding a blade out of a high alloy steel at this hrc will cost much more than a machine finish (that will also help food release due the scratches being deeper).

While creating custom designs that offers high performance is REALLY hard, i did managed to perfect the balance on this shape and so far i got more knives in this design coming up! This is the first one of the run.

Take a look on how perfect is the balance of the blade, carefully set in the pinch grip facet.

This is one of the most important detail in a good chef knife since the balance perfectly set on that area will give the user MUCH more control over the blade, like if it was a natural part of your arm. Trust me, your brain will thank me for that.


My heart was almost dying by doing this video as the knife could easily slip and fall at anytime but i hope you enjoy it.

700$ shipped worldwide via DHL express (7 to 9 days to reach your hands). No taxes/import fees guaranteed.
((((((((((((( While being new to this forum, i have been selling knives internationally over 1 year and a half, can provide tons of references - please take a look in my website before claiming any knife)))))))))))))))

As all my custom, zipped pouch included.

Feel free to contact me for getting in the queue for a custom.

Materials i have at the moment for some nice handles : stabilized blue coral reef, stabilized mammoth molar fossil, bog oak, a lot of stabilized maple, ebony, kingwood and some nice burls.

Thanks guys! Have a nice week everyone.
 
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