- Joined
- Apr 13, 2017
- Messages
- 2,093
Hola everybody! Quite a while back this style from below the equator caught my eye so here’s yet another Gaucho blade up for your consideration. I just love the style and I hope you do too!
52100 - Dimensions - 1/8”” x 11 1/2” OAL and 6 7/8” from tip to bolster and the height is 1 3/8”. There’s even some fancy filework on the spine for a little latin flare! Hand sanded to 1200 grit for a clean satin finish. Paul Bos Heat Treat to 60/61.
The near sharp swedge flairs at the tip for extra strength. The balances is on the first ironwood block and the edge was .012” before sharpening. The spine is well rounded for a comfortable thumb.
The handle features a brass and copper bolster with ironwood and elk antler, accented with red, turquoise and black G10 spacers and a sculpted brass copper pommel. It’s finished to 1200 grit and buffed.
The premium sheath features the real Gaucho man and is a snug fit with great retention yet easy to deploy. So even if you’re not gonna go Gaucho’ing anytime soon this would still make a terrific BBQ blade and be right at home anywhere knives are used.









Thanks so much for looking! Please feel free to comment, ask anything here or via PM.
John Cahoon
52100 - Dimensions - 1/8”” x 11 1/2” OAL and 6 7/8” from tip to bolster and the height is 1 3/8”. There’s even some fancy filework on the spine for a little latin flare! Hand sanded to 1200 grit for a clean satin finish. Paul Bos Heat Treat to 60/61.
The near sharp swedge flairs at the tip for extra strength. The balances is on the first ironwood block and the edge was .012” before sharpening. The spine is well rounded for a comfortable thumb.
The handle features a brass and copper bolster with ironwood and elk antler, accented with red, turquoise and black G10 spacers and a sculpted brass copper pommel. It’s finished to 1200 grit and buffed.
The premium sheath features the real Gaucho man and is a snug fit with great retention yet easy to deploy. So even if you’re not gonna go Gaucho’ing anytime soon this would still make a terrific BBQ blade and be right at home anywhere knives are used.









Thanks so much for looking! Please feel free to comment, ask anything here or via PM.
John Cahoon
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