harner sushi knife (Devin Thomas carbon steel damascus)

[butcher_block]

jsut finished up this order (buyer wants to match my tuna sword (has 2 other knives alos made ot match )
12 inch blade single bevel carbon steel dammascus blade cryo treated
chad nicholes 3 color gane gaurd and thin spacer black wood front collar and buckeye burl main with nic-silverpin
all feedback welcome as always

 

[AVigil]

That is beautiful.

 

[stereo.pete]

Holy shit Butch, who the heck is this mysterious person? I love it!!!!!

 

[butcher_block]

a truely nice guy and will have the most crazy single bevel sushi set i can think of (told me he woudl get pictures of the group when finished )

the deba is B52 carbon steel the tuna sword is W2 sushi knife is as per devin about 52100 damascus and the veg. knife will be XHP but they will all be single bevel and all with have semi matchig handles

 

[Mitchell Knives]

Wow, that looks amazing!

How do you get such a perfect fit between the blade and handle?

 

[HwangJino]

Ooh very nice!

Would you know the hrc?

 

[butcher_block]

i treated as per DT telling me 52100 ish so i shhould be 61-62 (its hard to test dammy mixes and even harder to truely test carbon steels less yu can through harden them )

 

[butcher_block]

might sound funny to not know he true hard ness of a blade if you count into it thre ae 2 dfferent steels and it could be harder at the edge then at the spine and you need a pair of flat surface to get a true reading then yu can under stand hoe damascus cn be hard to pin point

 

[Leethal Cutlery]

You knocked this one outta the park Butch! Hella cool

 

[Kohai999]

Thanks for using my good friend Devin Thomas's damascus....you made a very nice knife with it.

Best Regards,

STeven Garsson

 

[ziozeb]

Fantastic!

 

[butcher_block]

thanks guys now i got to make a wood saya for it (curly maple)

 

[jdm61]

Butch, how thick is the blade?

 

[Burl Source]

Wow!!!!

 

[Lorien]

that really is a beautiful knife. Not much more I can say than that, looks just right to my eye.

 

[Rhinoknives1]

Butch,
Great looking Sushi knife you have made. It the front side hollow ground slightly?

 

[HwangJino]

Ok so how long til it ships to my place?

Haha

Have you sliced any steak or fish eith it yet?

 

[butcher_block]

spine .200 inch at the thickest (slight taper to the tip )
i have stopped hollowing the front bevel less rquested (seems to make it jsut a hair too thin at the edge )

 

[Daniel Fairly Knives]

Incredible in every aspect!

Nice job with the Urasuki, I like how it flows into the ricasso.

 

[Rhinoknives1]

Butch,
Those Harigami /clam shell edges can be a bit thin but many of those Japanese Sushi chefs sure do love them!

I was thinking about making some blades like that and using a platen block that would mimic a 4-6 ft wheel. Just the slightest of a hollow grind.

You knife is beautiful!