Paring knife in German tool steel (SOLD)

samuraistuart

samuraistuart

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Dec 21, 2006
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My wife has one exactly like this in her kitchen, and it cuts through apples and stuff like they weren't even there! Well, not exactly exactly, hers has a mesquite handle. Cutting thru material with a well made knife that has a thin spine and thin grind is a Zen-like experience. Ohm. Ohm. Ohm. The steel is called 1.2519 by the German standards, and is O-7 in AISI. I believe they used this steel in the production of band saw blades. Think if it as Germany's version of Japanese Blue # 2, as the composition is extremely similar. We're talking high carbon steel, above 1%, with vanadium and tungsten, known for high apex stability at higher Rockwell working hardness levels. Ours is forming a beautiful patina. The steel has just a smidge of chrome as well, so it won't rust quite as fast as O1 or 1095, but by no means is it stainless. The handle is Claro Walnut, which I absolutely LOVE, and sports a clean satin finish with Watco Danish oil and TruOil. The wood finishing process takes a few days to complete, and I always do a "pore-filling" procedure for a supreme look. Like a fine Italian shotgun!

.063" 1.2519 steel at approx 63 HRC
Full flat grind
OAL: 8"
Blade: 3.5"
Handle: 4.5"
Edge angle 15° per side (30° total) at 8k (JIS)
Thickness before sharpening: ~0.003"
Black G10 liners
Claro Walnut Burl
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Price is only SOLD, and will include shipping to the lower 48 states. If you live elsewhere, simply let me know and we'll be more than happy to work with you! Thank you so much for taking the time to check out my work. Best place to see pics of knives made previously would be Facebook, Stuart Davenport Knives.

If you are interested in having a custom kitchen knife, or hunting knife, or even an "TEOTWAWKI" knife made, let's talk!

and finally....a very special "Thank You" to Bladeforums and all the guys who have helped and encouraged me in the pursuit of making custom knives.
 
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I like this knife a lot, I need to get into some higher end prep/kitchen knives. I notice the handle ramps upwards, a little bit past the heel of the blade. Does the handle get in the way when peeling apples or other fruits/veggies?
 
Y'shua, thanks for your comment and question. The handle isn't an issue. The blade is 3.5" long, that front portion only extends into the blade about a quarter inch, and most of the cuts I make are at a slight angle anyway, like you would sharpen on a stone. My biggest concern was sharpening on the stone, but it's a non issue. Some of the paring knives I make in this style have a turn back at the front of the handle.
 
Sounds cool too, I'll be keeping an eye out for your future kitchen wares sir. Thank you for bringing your work to the knife community!
 
Ok this thing is plain nuts. With just the weight of the knife, a few oz I would guess, it cuts through three broccoli stalks in plastic from Publix. No pressure necessary, even my wife said WOW! when she tried. Ridiculous, never seen a knife this sharp ever...It this the steel or the grind or both? BTW I'll take another in a heartbeat.
 
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