Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 452
Hello everyone! I hope you're cooler than I am, because it's HOT down here in San Antonio. I am afraid we are in for a long summer. Let's take a look at a few knives I have to offer.
Knife # 1 Santoku
This style of knife gets used 95% of the time by my wife in the kitchen. We absolutely love the Santoku. The one I have for you this week is made from Swedish carbon steel known as 26c3, but we call it Spicy White because it is extremely close in composition to Hitachi Shiro (White paper) #1. I included a hamon when doing the heat treat, and after the polishing and etching it looks amazing on the blade. Speaking of the heat treat, this steel comes ready to harden when you get it, but I did a few special cycles and an anneal to make sure it would take a hamon. I triple tempered the knife after a sub zero treatment for a final hardness of 66HRC. That is very hard and allows for better edge retention (if not abused). The grind is a very shallow convex grind that terminates in a very thin cutting edge. The handle is "D" shaped and made from a beautiful piece of claro walnut, hand rubbed to 1200 grit and then oiled and waxed for protection. Check out that gorgeous carbide banding. What a pleasure this thing was to sharpen. I have a very aggressive edge on it, as it was apexed with a 400 mesh diamond plate and polished on the Naniwa 2k "Green Brick of Joy". It is an amazing cutting edge. If you have been looking for that one knife you tend to grab for most everything, this guy is a great choice.
OAL: 10 3/8"
Blade: 5 3/4" (5 1/4" cutting edge)
Handle: 4 5/8" Claro Walnut
Thickness: 0.078"
Steel: 26c3 Spicy White 66HRC
Edge: 11° per side, 2k JIS
Price: SOLD
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Knife # 2 Euro Chef's knife (repost and final price drop)
The second knife is an 8" Euro Chef's knife in thin 26c3 Swedish carbon steel with hamon. The steel is very similar to Hitachi White # 1 but is made in Sweden. It is an excellent kitchen knife carbon steel. The hardness on this bad boy is 65HRC. The blade was hand rubbed to 1200 grit then etched in vinegar, lemon, and pickle juice to bring out the activity. I wish the photo would do the hamon more justice. It is beautiful with good activity and an interesting area near the tip. The spine has been rounded for comfort in a pinch grip. As you would expect on a custom kitchen knife, the grind is very thin behind the edge. Balance point is right at my makers mark. The maple handle has been treated with Watco Danish oil, then a bit of TruOil, and a final wax buff. I am quite fond of this one and keep telling myself, "I don't need to keep it! I don't need another knife!" But you need it, that's for sure! Includes plastic edge guard.
OAL: 13"
Blade: 8"
Handle: 5"
Steel: B/U 26c3 Swedish carbon steel (Spicy White) 65HRC
Thickness: 0.078" taper to tip, rounded spine
Edge: 10° per side, 3 micron
Price: SOLD
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Knives #3 and #4 Paring knives
These two knives lend themselves well to game processing, kitchen duty, or even as a neck knife. They are made from 0.063" Latrobe 1095 steel at ~64HRC. After a thermal cycle to change from spheroidite to pearlite, both knives were given a transformation anneal prior to hardening. This puts the steel in an excellent condition for hardening, which was done in a temp controlled oven and quenched in Parks 50, and then triple tempered. This is a very very good heat treatment. The blade has a full flat grind and terminates in a very thin edge. The spine has been rounded and polished for a classy look. The handles are walnut, and is some of the hardest walnut I have ever used. Interesting how one handle came out darker than the other. Both came from the same chunk of wood and both were given the exact same oil treatment. They are about as light as a feather as well!
OAL: 7 3/4"
Blade: 3 5/8"
Handle: 4 1/8"
Thickness: 1/16"
Steel: Latrobe 1095 ~64HRC
Handle: Walnut
Edge: 11° per side
Price: Now only $100 (Kydex sheath is $30 extra) Just let me know which one you prefer, the lighter handle knife or the darker one)
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Paypal preferred (samuraistuart@yahoo.com). This is also my email address, so if would like to contact me, send me a PM through this site or send me an email. All of my knives include free shipping in the USA as well as a lifetime worry free warranty. If anything goes wrong with the knife, I'll repair or replace it. You can't beat that! I would also like to mention that most all of my work includes thin stock, thin grinds, thin edges, low angles, and high hardness. All of this combines for excellent edge retention and a very pleasurable cutting experience. I ask that the buyer understand that my knives are not made for the masses like most commercially available knives. They are tools meant to be used as intended and with care and common sense. Thank you very much for taking the time to check out my work! Follow me on Instagram: stuartalandavenport
Knife # 1 Santoku
This style of knife gets used 95% of the time by my wife in the kitchen. We absolutely love the Santoku. The one I have for you this week is made from Swedish carbon steel known as 26c3, but we call it Spicy White because it is extremely close in composition to Hitachi Shiro (White paper) #1. I included a hamon when doing the heat treat, and after the polishing and etching it looks amazing on the blade. Speaking of the heat treat, this steel comes ready to harden when you get it, but I did a few special cycles and an anneal to make sure it would take a hamon. I triple tempered the knife after a sub zero treatment for a final hardness of 66HRC. That is very hard and allows for better edge retention (if not abused). The grind is a very shallow convex grind that terminates in a very thin cutting edge. The handle is "D" shaped and made from a beautiful piece of claro walnut, hand rubbed to 1200 grit and then oiled and waxed for protection. Check out that gorgeous carbide banding. What a pleasure this thing was to sharpen. I have a very aggressive edge on it, as it was apexed with a 400 mesh diamond plate and polished on the Naniwa 2k "Green Brick of Joy". It is an amazing cutting edge. If you have been looking for that one knife you tend to grab for most everything, this guy is a great choice.
OAL: 10 3/8"
Blade: 5 3/4" (5 1/4" cutting edge)
Handle: 4 5/8" Claro Walnut
Thickness: 0.078"
Steel: 26c3 Spicy White 66HRC
Edge: 11° per side, 2k JIS
Price: SOLD
---------------------------------------------------------------------------------------------------------------------------------------------------------
Knife # 2 Euro Chef's knife (repost and final price drop)
The second knife is an 8" Euro Chef's knife in thin 26c3 Swedish carbon steel with hamon. The steel is very similar to Hitachi White # 1 but is made in Sweden. It is an excellent kitchen knife carbon steel. The hardness on this bad boy is 65HRC. The blade was hand rubbed to 1200 grit then etched in vinegar, lemon, and pickle juice to bring out the activity. I wish the photo would do the hamon more justice. It is beautiful with good activity and an interesting area near the tip. The spine has been rounded for comfort in a pinch grip. As you would expect on a custom kitchen knife, the grind is very thin behind the edge. Balance point is right at my makers mark. The maple handle has been treated with Watco Danish oil, then a bit of TruOil, and a final wax buff. I am quite fond of this one and keep telling myself, "I don't need to keep it! I don't need another knife!" But you need it, that's for sure! Includes plastic edge guard.
OAL: 13"
Blade: 8"
Handle: 5"
Steel: B/U 26c3 Swedish carbon steel (Spicy White) 65HRC
Thickness: 0.078" taper to tip, rounded spine
Edge: 10° per side, 3 micron
Price: SOLD
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Knives #3 and #4 Paring knives
These two knives lend themselves well to game processing, kitchen duty, or even as a neck knife. They are made from 0.063" Latrobe 1095 steel at ~64HRC. After a thermal cycle to change from spheroidite to pearlite, both knives were given a transformation anneal prior to hardening. This puts the steel in an excellent condition for hardening, which was done in a temp controlled oven and quenched in Parks 50, and then triple tempered. This is a very very good heat treatment. The blade has a full flat grind and terminates in a very thin edge. The spine has been rounded and polished for a classy look. The handles are walnut, and is some of the hardest walnut I have ever used. Interesting how one handle came out darker than the other. Both came from the same chunk of wood and both were given the exact same oil treatment. They are about as light as a feather as well!
OAL: 7 3/4"
Blade: 3 5/8"
Handle: 4 1/8"
Thickness: 1/16"
Steel: Latrobe 1095 ~64HRC
Handle: Walnut
Edge: 11° per side
Price: Now only $100 (Kydex sheath is $30 extra) Just let me know which one you prefer, the lighter handle knife or the darker one)
------------------------------------------------------------------------------------------------------------------------------------------------------------------
Paypal preferred (samuraistuart@yahoo.com). This is also my email address, so if would like to contact me, send me a PM through this site or send me an email. All of my knives include free shipping in the USA as well as a lifetime worry free warranty. If anything goes wrong with the knife, I'll repair or replace it. You can't beat that! I would also like to mention that most all of my work includes thin stock, thin grinds, thin edges, low angles, and high hardness. All of this combines for excellent edge retention and a very pleasurable cutting experience. I ask that the buyer understand that my knives are not made for the masses like most commercially available knives. They are tools meant to be used as intended and with care and common sense. Thank you very much for taking the time to check out my work! Follow me on Instagram: stuartalandavenport
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