Garasuki with thunderstorm kevlar and cocobolo. Sold

Adam Reese · Oct 20, 2016

Hello Everyone!

I am posting my Garasuki for sale today. It is made from Aldo's 1095, differentialy heat treated. It is made for a right handed person and is meant for an experienced chef. It is around 62 Rc, so it must be used with a proper cutting board, as well as used to cut the proper things.... Food. This is a knife I had always wanted, so I initially made it for myself.

I started working on this knife a while back, then set it aside for a while.. Then did what I thought was finish it, and set it in my desk with the rest of my completed knives. Well, I pulled it out this week and found that I really wasnt happy with how the handle felt, as well as how it cut, so I re-shaped the handle, then polished the flat side and bevel with my 1200 grit Japanese water stone, then lightly went over the very edge with my 8000 grit stone. Now I am really happy with this knife.

The OAL is about 14 1/4" with the blade being 9". As I stated above, it is differentialy heat treated so that it has a hamon, but the hamon is not the showcase here. This knife is finished for performance over aesthetics. The handle is made form thunderstorm kevlar and cocobolo, sanded up to 2500 grit, then lightly buffed. It is shaped to a kind of modified D shape. Also, the spine is rounded and polished. I will be glad to answer anyone's questions if there are any, so feel free to ask.

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[video=youtube;exZLRhNHocs]https://www.youtube.com/watch?v=exZLRhNHocs[/video]
[video=youtube;NAK8Wla8CI8]https://www.youtube.com/watch?v=NAK8Wla8CI8[/video]

I know the pictures can be misleading due to the massive amount of light outside, so I did a couple of quick videos so you can see a more accurate representation of the knife.

I am asking sold shipped to your door in continental U.S. I will ship anywhere in the world, but the buyer will have to pay the extra shipping. Just message me for a quote. My paypal is adam(dot)reese9(at)gmail(dot)com

Thanks for looking
-Adam

mycough · Oct 20, 2016

Garasuki? So you would be comfortable breaking down whole chicken with this? Nice looking knife but I am curious.

.Russ

Adam Reese · Oct 20, 2016

At first it was my intention to make a honesuki, a knife for exactly what you are describing, but due to the length and size of this knife, from what I understand, it is called a garasuki. That being said, I routinely break down chickens with my 8" model chef's knife, so this being an inch longer would pose no trouble for me. Does that answer your question? Maybe I am misunderstanding something.

mycough · Oct 20, 2016

Garasuki is heavier and usually shorter than a honesuki. Chinese chicken shops routinely use for breaking down whole chicken. Generally a short rugged knife. The comments about cutting board and cutting "food" lead me to wonder about knifes intended usage. 62hrc in 1095 added to my curiosity.

Russ

Adam Reese · Oct 20, 2016

I thought garasuki's were larger. Honestly this is my first Japanese style knife, so I'm still learning the styles and terms. The comment about the cutting board and "food" was because in the past I've had people use my kitchen knives on granite countertops, etc, as well as using them to butcher deer and hogs, and wonder why they didn't perform well. I make knives for those types of things, this one isn't one of them.

But I am intrigued now, should I call this something other than a garasuki?

I guess despite the name, you could cut up chicken, beef, fish, anything like that really.

MeatRobot · Oct 21, 2016

Nice!!!

Adam Reese · Oct 21, 2016

Thanks MeatRobot!

I forgot to mention earlier, I posted a video on my instagram of this knife cutting a piece of newspaper free falling in slow motion. It's pretty awesome. I'm not sure how to link it on here or I would, so go check it out!

-Adam

Adam Reese · Oct 22, 2016

This one is sold. Thanks for looking!