Santoku/Utility 6" in CPM-S110v

Matthew Gregory

Matthew Gregory

Chief Executive in charge of Entertainment
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Thought you might get a kick out of this one - it is hands-down the most evil steel I've worked with. The blade is 6" Crucible Steel CPM-S110v, and the wear resistance of this stuff was beyond my reckoning. Seriously, I wouldn't have believed it without experiencing it! This knife fought me from the very beginning... Even in it's softest state it ate two bandsaw blades, and just ignores grinding belts. I have no idea how many I used on this blade, but at $7-10 a pop, the number is... uncomfortable. I ground it to a thickness of .006" at the edge before sharpening, so it's REALLY thin and slicey. The handle is black linen micarta and Burl Source's Oregon figured maple with just a slight touch of taper to it, and the entire package weighs only 3.5 ounces.



I'm reluctant to call it a Santoku, even though we Westerners have certainly bastardized the term enough to call it our own at this point, so it's going to be referred to as a Santoku/Utility, for safety's sake.

Tell me what you think!
 
I love it. Thats a pretty wild plunge line you got going there. I'm imagining how you held that thing to the belt(s) (lol).

I'm trying to put together my first Japanese styled kitchen knife, so this is pretty inspiring to me.
 
yeah, that plunge cut is rad. I'll bet this knife will cut for miles and miles.
 
Matt, that is simply a gorgeous knife. I'm glad it wasn't me grinding on CPMS110V!!! I'd still be working at it. Super nice knife!!
 
I need to stress the importance of proper heat treatment of this steel. It's incredibly important to nail each step, and I've done exhaustive research on the subject. In fact, I've made a quick video demonstrating some of the critical testing with liquid nitrogen performed here at MGregory Knives:

[video=youtube_share;ReGrecwdRpo]http://youtu.be/ReGrecwdRpo[/video]
 
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There is just no way to describe the effort it takes to grind and properly finish the high Vanadium steels like 10V, 110V etc.. You did a good job Matthew. I like the plunge too.
 
remember only one sharp edge on a kitchen knife (plunge i think woudl rub my fingers raw) who woudl have thought you could make other styles of knives ;)
 
butcher_block said:
remember only one sharp edge on a kitchen knife (plunge i think woudl rub my fingers raw) who woudl have thought you could make other styles of knives ;)
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Classic!!!

That's because you have delicate girlie fingers.

The underside of that spine has had the corners softened, and the plunge is no where near as sharp as it looks. I DO know how to drift a belt!!! 😄

Thanks for showing up here, Butchie. It's been too long. We should plan a get-together, but only after your shop is done. I'm not showing up to hang drywall!! 😜
 
darrin sanders said:
There is just no way to describe the effort it takes to grind and properly finish the high Vanadium steels like 10V, 110V etc.. You did a good job Matthew. I like the plunge too.
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Thanks, Darrin. That means a lot coming from you!!!
 
Thanks, Keith!!

I was asked to slice a tomato on another forum, so here's the video of that:

[video=youtube_share;VJLYke-2ZeA]http://youtu.be/VJLYke-2ZeA[/video]
 
All the carbon steel snobs who think high Vanadium steels won't get sharp, really need to watch this. And the real kicker is that, that knife, cutting meats & veggies, will stay sharp for months, possibly YEARS, before needing so much as a touch up.
 
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