Kitchen knife kick

BenR.T.

BenR.T.

Tanto grinder & High performance blade peddler
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Apr 18, 2011
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I have been doing a lot of kitchen knives lately, some were orders, but mostly I have been enjoying making knives for use. Its a lot of fun making knives you know will get used and enjoyed on a daily basis. Then again, maybe it is just an excuse to not be making sheaths! :D
Here are some pics of some recent ones I have done. some are 14c28n stainless and a couple are 15n20.

Some 5" mini chefs













A couple full size chefs



 
I love your handles!

Any chance you can get honyaki grade steel?

I want a sujihiki in honyaki grade steel.
 
HwangJino said:
I love your handles!

Any chance you can get honyaki grade steel?

I want a sujihiki in honyaki grade steel.
Click to expand...

What do you mean by honyaki grade steel? Traditional mizu-honyaki knives are mono-steel that are differentially hardened and typically a higher R/C 63+. From my basic understanding of knife steels, you could do this with any quality steel.
 
Oh and to the OP Mr. Tendick, I really like the largest of the chef knives you made. I would love to see a photo of the choil showing the grind as well as a shot of the spine showing the distal taper. The profile looks rock solid, nice a flat with a little belly at the tip, just right!
 
Thanks very much guys!
I am sure I could make a Sujihiki, not sure about that steel though. 1095 is an excellent option for a carbon steel kitchen though.
 
It looks my knife is bunking with Ryan's, sweet! :D
 
Yea, she just showed up yesterday.

I really like the super thin grind you put on the mini chefs; I've even used the thing to slice bread loafs. :thumbup:
 
Awesome Todd! Thin is the way to on kitchen cutters.

Here is a matching 8" chef with a carbon fiber handle. :D

 
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