Robert Erickson
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 2, 2014
- Messages
- 2,865
Hi all,
I've got a new model up for grabs here. It's a handy little knife that would be happy on your Charcuterie Board as a cheese knife, on your bar as a lime cutter or work just as well as a little kitchen prep knife. The steel is AEB-L stainless heat treated to RC62-63 and the handle is Japanese Wa style in walnut and Ebony ferrule.
SPECS:
OAL: 8. 0"
BLADE: 3.0" long, 1.875" heel height. It has been hand finished to 800grit. The grind is hybrid full flat/convex which is down to 0.004" before sharpening.
STEEL: 0.078" AEB-L stainless steel heat treated to RC62-63.
HANDLE: Figured Walnut and Ebony ferrule, black and white G10 spacers and black micarta pin.
Price: $250 Shipped USPS in the CONUS, international buyers welcome, shipping extra.
Paypal, check or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements. I have this posted on Instagram as well. The first time stamp has priority.
Comments/Questions/Critiques welcome.
Thanks for looking!
I've got a new model up for grabs here. It's a handy little knife that would be happy on your Charcuterie Board as a cheese knife, on your bar as a lime cutter or work just as well as a little kitchen prep knife. The steel is AEB-L stainless heat treated to RC62-63 and the handle is Japanese Wa style in walnut and Ebony ferrule.
SPECS:
OAL: 8. 0"
BLADE: 3.0" long, 1.875" heel height. It has been hand finished to 800grit. The grind is hybrid full flat/convex which is down to 0.004" before sharpening.
STEEL: 0.078" AEB-L stainless steel heat treated to RC62-63.
HANDLE: Figured Walnut and Ebony ferrule, black and white G10 spacers and black micarta pin.
Price: $250 Shipped USPS in the CONUS, international buyers welcome, shipping extra.
Paypal, check or money orders accepted.
Post "I'll take it" here in this thread and then PM or email me for arrangements. I have this posted on Instagram as well. The first time stamp has priority.
Comments/Questions/Critiques welcome.
Thanks for looking!
