Petty knife in new steel! (sold)

Stuart Davenport Knives

Stuart Davenport Knives

Knifemaker / Craftsman / Service Provider
Feedback: +13 / =0 / -0
Joined
Feb 7, 2022
Messages
452
I just finished this bad boy and I really really want to replace my Masamoto HC with this guy, but alas it's going up for sale! A mainstay of professional Western kitchens, the petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade result in a knife that is very nimble and controllable, and is ideal for making precise cuts. The steel is exclusive to S Davenport Knives and I have labeled it VC66! It is a high carbon steel with vanadium carbides for wear resistance. The carbide banding in the blade is just gorgeous. I etched it to reveal the pattern and it did not disappoint. It reminds me a lot of ancient wootz steel, which was the original "damascus". Today's "damascus" is more correctly termed "pattern welded" and uses two different steels to create a pattern after etching. This blade more closely resembles wootz, because it is the carbide/alloy structure inside that creates the pattern. The blade has a full taper to tip and a full grind with slight convexity, and a very thin cutting edge. The handle is claro walnut with a black linen micarta bolster and white g10 spacers and liners. Of course a knife is only as good as the heat treat, and this blade was given the "works" for a very fine structure and a final hardness of 66HRC. That is basically "as quenched" hardness, but it has been tempered to relieve stress. This is a very high hardness, but for a kitchen knife like a petty, it should work very well on a wooden or soft plastic cutting board, allowing edge retention for, well, a long long time! Even though the steel is so hard, you can use conventional waterstones to sharpen and maintain the edge.

OAL: 10 1/2" (267mm)
Blade: 5 1/2" (140mm)
Handle: 4 1/2" (114mm)
Thickness: 0.105" taper to tip (2.7mm)
Steel: VC66 66HRC
Edge: 12° per side, King 4000
Price: sold
with free shipping in the USA!

IMG_2252.jpg IMG_2254.jpg IMG_2256.jpg

OK, OK, confession to make! The steel is not exclusive to S Davenport Knives. I took a cue from Henckels Miyabi and their MC66 steel, which stands for "micro carbide 66 hardness Rockwell C". MC66 is actually Hitachi ZDP-189 with a proprietary heat treatment. So if you apply that logic, you might could actually figure out what steel this knife is really made from! I would love to hear what everyone thinks the steel is, and if a serious buyer is the first to guess the steel, I'll knock 10% off of the posted price for that person.


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
 
Last edited:
That is absolutely beautiful. I’ve never looked at a chefs knife with this much awe.
 
Thanks all. As of now the knife is sold pending funds to matt. Matt, I have your emails and the knife is yours, pending payment. Thanks to all.
 
You must log in or register to reply here.
Back
Top