Robert Erickson
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 2, 2014
- Messages
- 2,865
I recently posted a couple of hunters as different as night and day. So why not chef knives as well?
The Night Chef is Japanese style gyuto in 26C3 carbon steel with vivid hamon heat treated to RC63-64. The handle is stabilized Spalted Jatoba and African Blackwood ferrule. The balance point is just ahead of the ferrule and it weighs in at 225 grams.
SPECS:
OAL: 385mm (15")
BLADE: 220mm (8.5") long, 52mm (2") heel height. The blade has been hand sanded to 800 grit, etched in FeCl and polished to reveal a vivid hamon. The grind is compound full flat/convex to aid in food release. The edge is down to 0.007" before sharpening. The spine and choil are rounded for comfort.
STEEL: 2mm (0.078") 26C3 carbon steel heat treated to RC63-64.
HANDLE: Stabilized Spalted Jatoba, African Blackwood ferrule and copper, black and natural micarta spacers.
Price: $325 (SOLD) Shipped CONUS, international buyers welcome shipping extra.
Paypal, checks or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements.
Comments/Questions/Critiques welcome.
Thanks for looking!
The Day Chef is a western style handle, K Tip gyuto in Nitro V stainless steel heat treated to RC61 and the handle is K&G stabilized Curly Eucalyptus with black micarta liners and pins.
SPECS:
OAL: 295mm (11.75")
BLADE: 175mm (7") long, 45mm (1.75") heel height. The blade has been hand sanded to 800 grit. The grind is compound full flat/convex to aid in food release. The edge is down to 0.007" before sharpening. The spine and choil are rounded for comfort.
STEEL: 2.5mm (0.098") Nitro V stainless steel heat treated to RC61.
HANDLE: K&G stabilized Curly Eucalyptus, black micarta liners and pins.
Price: $260 (SOLD) Shipped CONUS, international buyers welcome shipping extra.
Paypal, checks or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements.
Comments/Questions/Critiques welcome.
Thanks for looking!
The Night Chef is Japanese style gyuto in 26C3 carbon steel with vivid hamon heat treated to RC63-64. The handle is stabilized Spalted Jatoba and African Blackwood ferrule. The balance point is just ahead of the ferrule and it weighs in at 225 grams.
SPECS:
OAL: 385mm (15")
BLADE: 220mm (8.5") long, 52mm (2") heel height. The blade has been hand sanded to 800 grit, etched in FeCl and polished to reveal a vivid hamon. The grind is compound full flat/convex to aid in food release. The edge is down to 0.007" before sharpening. The spine and choil are rounded for comfort.
STEEL: 2mm (0.078") 26C3 carbon steel heat treated to RC63-64.
HANDLE: Stabilized Spalted Jatoba, African Blackwood ferrule and copper, black and natural micarta spacers.
Price: $325 (SOLD) Shipped CONUS, international buyers welcome shipping extra.
Paypal, checks or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements.
Comments/Questions/Critiques welcome.
Thanks for looking!
The Day Chef is a western style handle, K Tip gyuto in Nitro V stainless steel heat treated to RC61 and the handle is K&G stabilized Curly Eucalyptus with black micarta liners and pins.
SPECS:
OAL: 295mm (11.75")
BLADE: 175mm (7") long, 45mm (1.75") heel height. The blade has been hand sanded to 800 grit. The grind is compound full flat/convex to aid in food release. The edge is down to 0.007" before sharpening. The spine and choil are rounded for comfort.
STEEL: 2.5mm (0.098") Nitro V stainless steel heat treated to RC61.
HANDLE: K&G stabilized Curly Eucalyptus, black micarta liners and pins.
Price: $260 (SOLD) Shipped CONUS, international buyers welcome shipping extra.
Paypal, checks or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements.
Comments/Questions/Critiques welcome.
Thanks for looking!
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