Newest Trifecta of Kitchen Knives

[Don Nguyen]

Here is the trifecta in its whole.

Higher resolution: http://min.us/mbqyod2TasA5bD

 

[elementfe]

Great looking, and nice photos!

 

[Mooreblades]

Your knives are remarkable !!! I am also wanting kitchen knives to be my fortes. Can you tell me the steel that you have used as well as
how you put on that beautiful satin finish?

 

[Patrice Lemée]

Looking real good Don! :thumbup:

Can I ask how comfortable are those angular features on the handle for extended periods of use?

 

[Frank Niro]

First class work, Don !!! Boy do those look lovely ! Frank

 

[Don Nguyen]

Thanks guys!

Your knives are remarkable !!! I am also wanting kitchen knives to be my fortes. Can you tell me the steel that you have used as well as
how you put on that beautiful satin finish?

I used 1084 on these. The finish is just a clean 500 grit and then burnished with 2000.

Looking real good Don! :thumbup:

Can I ask how comfortable are those angular features on the handle for extended periods of use?

I might not be the right person to ask since I made them, but I think they're really comfortable. The angles on there are pretty similar to the standard octagon handles, just with a large taper and rounded bottom. Everyone has different preferences but they've been well-received so far by users

 

[Patrice Lemée]

Thanks Don. I ask cause they look so good I might want to make one for myself. Of course, surely not as nice.

 

[Rhinoknives1]

Don,
Excellent looking blades and handles. Your style and execution have improved greatly over the past few years!
Keep up the great work.

 

[Don Nguyen]

I would looove to see what you come up with Patrice!

I just realized that you guys might not have seen some of the others I made this year:

 

[BluntCut MetalWorks]

Holi-days eyes candies Don! So what are we yumming on - specs (in addition to 1084, 2K burnished)?

 

[wack]

Don , lovely work as always.

I was just wondering of the wheel / radius plattern size you used to hollow grind the integeral?

 

[chavez556]

The true definition of knife porn right there!

 

[Don Nguyen]

Don , lovely work as always.

I was just wondering of the wheel / radius plattern size you used to hollow grind the integeral?

I've never measured the radius of my hand

EDIT: If you're referring to the actual grind and not the bolster, it's a semi-flat grind. The hollow you're seeing is the transition from the bolster to the edge.

 

[Don Nguyen]

Holi-days eyes candies Don! So what are we yumming on - specs (in addition to 1084, 2K burnished)?

I forgot to answer your question!

So, as far as the newest 3, the one in green and black are pretty standard 240mm gyuto. The green one has a slightly thinner grind, but they both have 3mm spine thickness at the heel, tapering to about 1mm towards the tip.

The Big Red is 255mm with a skeletonized tang to get the handle as light as possible. The knife overall isn't that heavy, about ~200g, but I wanted it more blade heavy. I got that effect pretty nicely:

Of the previous ones, they're all fairly standard except for the long integral one. That was actually a forged blank from Sabatier in the early 1900's, I think from Theirs, France. It was probably the most difficult piece I've done because I didn't plan out my steps that well and I've never done a bolster like that before. The handle was also really, really challenging, since organic isn't really something I've done either. I'm a stickler for how things look and also for how they handle, so I spent a long time thinking through the design. Overall it's probably the handle I'm most proud of, and truthfully I don't know if I could pull it off again for a while It feels good in all sorts of grips, from pinch to hammer, which was the hard part for me. Here is a picture of it in Australia, where it shows the profile better:

 

[wack]

Thanks don , yes , I was refering to the main bevels on the blade . I was hopeing you might have used one of nathans platerns ect to grind them . Sorry about the confusion

 

[PT Doc]

Very nice. I'd love to prep with one of those.