MagnaCut Gyuto

[Stuart Davenport Knives]

What's up brochachos??!!! Recently a client asked about a custom order for a chef's knife. He sent me a photo of the profile he wanted, as well as the specs for the handle. We decided on 0.080" CPM MagnaCut....it was only logical, Captain. With the g10 handle, this baby can handle the elements! The grind is a full flat grind with slight convexity just above the edge, and thii---iiin!! It was taken to a zero grind, essentially, just barely reflecting a direct light. A few swipes on a 600 mesh diamond plate established the apex, then a few more strokes on the 1200 mesh, the DMT EEF 3 micron plate, and 0.1 micron diamond on kangaroo leather. She is just stupid sharp! The "D" handle is black g10 with a couple of burlap micarta spacers, all with epoxy bridge indexing for a solid fit. To be honest, I was worried about the balance with that g10 being so heavy, but I got lucky as it is right at the blade/handle junction. The spine was polished, and the choil was rounded and polished. Boss lady wants it for herself, but the client just sent the funds. Sorry, babe. Anyways, thanks for looking!

OAL: 15" / 380mm
Blade: 10" / 255mm
Thickness: 0.080" / 2mm
Height: 2" / 51mm
Steel: CPM Magnacut 62-63HRC with "cryo" and triple tempers
Edge: 13° per side, 1 micron
Handle: Black g10 with burlap micarta spacers

 

[gooeytek]

my pants just got tighter. nice one.