- Joined
- Apr 7, 2013
- Messages
- 600
Hey folks, this knife was a long time in the making but she finally arrived yesterday. The name Marko Tsourkan is probably unknown to most of you unless you have spent time on a few kitchen knife dedicated forums. The man has spent years studying some of the finest knives coming out of Japan to truly understand what profiles/grinds perform in the kitchen. He spent time with Devin Thomas learning how to best heat treat the steels he has chosen to utilize for his kitchen cutlery. Marko's attention to detail is amazing, which can bee seen with the quality of his sayas (Japanese style wooden sheathes). While he has only been making knives for a short while (2 years), he has progressed incredibly quickly.
Here is my new knife...
Blade Edge Length: 255mm
Steel: 52100
Handle: Mokume and Blackwood ferrule with Desert Ironwood D-shaped wa-handle
Saya: Select grade poplar saya
Full Distal taper
Profile: Perfection, plenty of flat edge for push cutting with just a little belly near the tip for rock chopping.
Grind: "S" grind, a combination of convex and concave to avoid stiction.
Preface: My photography is terrible, I have the right tools I just haven't spent the time to learn how to use them.
Profile
Choil
Saya 1
Saya 2
Artistic Photo (at least an attempt lol)
Last but not least here the nice photos from Marko.
Here is my new knife...
Blade Edge Length: 255mm
Steel: 52100
Handle: Mokume and Blackwood ferrule with Desert Ironwood D-shaped wa-handle
Saya: Select grade poplar saya
Full Distal taper
Profile: Perfection, plenty of flat edge for push cutting with just a little belly near the tip for rock chopping.
Grind: "S" grind, a combination of convex and concave to avoid stiction.
Preface: My photography is terrible, I have the right tools I just haven't spent the time to learn how to use them.
Profile
Choil
Saya 1
Saya 2
Artistic Photo (at least an attempt lol)
Last but not least here the nice photos from Marko.
