Robert Erickson
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 2, 2014
- Messages
- 2,865
I am reposting this one today which has one of my favorite patterns, favorite carbon steels and handle materials. It's a 8.75" (225mm) gyuto with a Wa style handle that should make for a great all around kitchen knife. The steel is Hitachi Blue #2 heat treated to RC63. Hitachi Blue is some of the best carbon steel you can buy. It is fine grain steel and takes a very keen edge. It is getting very hard to source these days. The handle material is absolutely beautiful stabilized Amboyna Burl/blue acrylic hybrid with an epoxy ferrule.
SPECS:
OAL: 14.75" (375mm)
BLADE: 8.75" (225mm) long, 1.875" (48mm) heel height. It has been hand finished to 1200grit and then etched in FeCl. The grind is hybrid full flat/convex which is down to 0.008" before sharpening.
STEEL: 0.10" (2.5mm) Hitachi Blue #2 carbon steel heat treated to RC63.
HANDLE: Stabilized Amboyna burl/blue acrylic hybrid with epoxy ferrule and black and blue spacers.
Price: $425 Shipped USPS in the CONUS
SPECS:
OAL: 14.75" (375mm)
BLADE: 8.75" (225mm) long, 1.875" (48mm) heel height. It has been hand finished to 1200grit and then etched in FeCl. The grind is hybrid full flat/convex which is down to 0.008" before sharpening.
STEEL: 0.10" (2.5mm) Hitachi Blue #2 carbon steel heat treated to RC63.
HANDLE: Stabilized Amboyna burl/blue acrylic hybrid with epoxy ferrule and black and blue spacers.
Price: $425 Shipped USPS in the CONUS
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