New Pair (Hunter and Chef)

Joined
Jun 22, 2006
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814
These two blades are gifts commissioned by my parents for a couple that they're friends with.

Hunter:

5.25" blade, 10.5" overall (the guy this is for is about 6'2", 250 - big hands)
5/32 154CM flat ground with a convex edge (wanted a knife for the occasional deer and camp work - chopping)
416ss dovetailed bolsters and 1/4" pins with a 1/4" 316ss thong loop
handle is WSSI stabilized curly Koa

Sheath is hand-tooled and stitched 7-8oz. veggie-tanned leather. Hand dyed with copper rivets. This is a new-type of closure for me. A 1/2" wide strip of leather is stiched into the leather under the belt loop and welt (if the stitching ever pulls out, the closure is still secure). Just something new I'm trying, let me know what you think.

Chef:

6.5" blade x 2" deep, 12" overall
1/8" CPM154 flat ground in a continuous taper with a convex edge (I usually put a much thinner edge on chef's blades, but this one will primarily be used for chopping and meat-work - if it were a veggie knife, I would prefer an edge 0.010" or less)
dovetailed nickle-silver bolsters and pins
black paper micarta handle
 
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