Francisco Vaz
fvazknives.com
- Joined
- Nov 10, 2017
- Messages
- 284
Hey guys! Today im listing a quite interesting knife.
*MORE PICTURES IN THE COMMENTS BELOW*
As already mentioned in a old thread from me, this set of knives made in 2021 for an amazing customer in New Zealand has permanently inspired me to work with shou sugi ban handles. This customer owns some genuine katanas and a lot of honyaki blades, so when he contacted me asking for shou sugi bans handles instead of exotic fancy material, that definitely got my interest and curiosity.
The knife listed today features a very aggressive look, a very deep use of techniques and is definitely a high performance blade as you will see in the pictures below.
WHAT IS SHOU SUGI BAN: A technique of burning wood which is not only aesthetically beautiful but also quite functional.
You may already know that japanese like to transform everything into art, so shou sugi ban is not different. It doesnt only look cool, but also offer a few benefits. A good summary of it focused on kitchen knives would be that the burning process create a thin layer of carbon in the wood surface, this layer protects the interior wood in very much the same way that stains or sealantes would but without any chemical involved. It is also a very resistant to moisture damage since the wood become highly permeable and then soaked with tung oil, which penetrates deeply on it.
The carbon fiber pins were carefully designed to look cool with the burnt finish on the wood, as well the pinch grip facet precisely hand ground to match the carbon fiber radius. As you know, i refuse to use any jigs (not even to hot punch my makers mark on the blade), so this is a result in quite happy with.
The handle material is guatambu - a wood that has 0,82g/cm³ of density and is extremely stable under all climates. It absorbs oil nicely and is the perfect wood to make shou sugi ban technique.
Geommetry: let the pictures speaks by itself
You can see the blade is really thin behind the bevel, which will give you the experience of slicing food with zero effort. This being said, it is not the "laserest" knife i have ever done, it has a very smooth convex edge meant to serve you as a daily knife without any extra caring needed.
The knife has 201 grams overall or 7 oZ - 220mm blade length - 2,8mm thickest point - 1095 steel 60hrc
How you will receive the knife:
You can see this blade has a very dramatic and random hamon, pictures dont do its justice but you will be stunned with the carbon migration and how the hamon changes depending the angle you look at it.
The blade was forged and there is some of the forged texture on the flats, a detail that personally will be a lot appreciated since the surface of the steel is full of marks and tiny ondulations.
The hamon was polished in a very long process that includes traditional kanahada (used on genuine historical katanas), ferric chloride and abrasives. It takes more time polishing the hamon than making almost all the other steps of the build combined.
Blade balance is perfectly set right over the pinch grip area.
The knife was fully designed to be a great performer for a daily tool.
While i love to work with exotic materials like fossils, snakewood etc i focused more on the technique than materials in this one.
Hand sharpened to 2000 grit. May post a video or two in the next days of it slicing.
TODAY I GOT MY HANDS ON THE MOST RECENT KITCHEN KNIFE CARBON STEEL "SHEFFCUT", IM ALREADY TAKING A FEW ORDERS OF IT IN THIS AMAZING STEEL. EXPECTED TO PRODUCE INSANE HAMONS AND BE A "NIOBIUM" VERSION OF THE 26C3 - contact me for more information about available materials and such.
Im really happy and confident that this knife will meet the expectations of its owner in terms of performance. Both choil and spine are rounded for better comfort.
440$ shipped worldwide (6~9 days most of the time) - while im new to the forums, i can provide tons of international references.
Hope you enjoy it guys!
*MORE PICTURES IN THE COMMENTS BELOW*
As already mentioned in a old thread from me, this set of knives made in 2021 for an amazing customer in New Zealand has permanently inspired me to work with shou sugi ban handles. This customer owns some genuine katanas and a lot of honyaki blades, so when he contacted me asking for shou sugi bans handles instead of exotic fancy material, that definitely got my interest and curiosity.
The knife listed today features a very aggressive look, a very deep use of techniques and is definitely a high performance blade as you will see in the pictures below.
WHAT IS SHOU SUGI BAN: A technique of burning wood which is not only aesthetically beautiful but also quite functional.
You may already know that japanese like to transform everything into art, so shou sugi ban is not different. It doesnt only look cool, but also offer a few benefits. A good summary of it focused on kitchen knives would be that the burning process create a thin layer of carbon in the wood surface, this layer protects the interior wood in very much the same way that stains or sealantes would but without any chemical involved. It is also a very resistant to moisture damage since the wood become highly permeable and then soaked with tung oil, which penetrates deeply on it.
The carbon fiber pins were carefully designed to look cool with the burnt finish on the wood, as well the pinch grip facet precisely hand ground to match the carbon fiber radius. As you know, i refuse to use any jigs (not even to hot punch my makers mark on the blade), so this is a result in quite happy with.
The handle material is guatambu - a wood that has 0,82g/cm³ of density and is extremely stable under all climates. It absorbs oil nicely and is the perfect wood to make shou sugi ban technique.
Geommetry: let the pictures speaks by itself
You can see the blade is really thin behind the bevel, which will give you the experience of slicing food with zero effort. This being said, it is not the "laserest" knife i have ever done, it has a very smooth convex edge meant to serve you as a daily knife without any extra caring needed.
The knife has 201 grams overall or 7 oZ - 220mm blade length - 2,8mm thickest point - 1095 steel 60hrc
How you will receive the knife:
You can see this blade has a very dramatic and random hamon, pictures dont do its justice but you will be stunned with the carbon migration and how the hamon changes depending the angle you look at it.
The blade was forged and there is some of the forged texture on the flats, a detail that personally will be a lot appreciated since the surface of the steel is full of marks and tiny ondulations.
The hamon was polished in a very long process that includes traditional kanahada (used on genuine historical katanas), ferric chloride and abrasives. It takes more time polishing the hamon than making almost all the other steps of the build combined.
Blade balance is perfectly set right over the pinch grip area.
The knife was fully designed to be a great performer for a daily tool.
While i love to work with exotic materials like fossils, snakewood etc i focused more on the technique than materials in this one.
Hand sharpened to 2000 grit. May post a video or two in the next days of it slicing.
TODAY I GOT MY HANDS ON THE MOST RECENT KITCHEN KNIFE CARBON STEEL "SHEFFCUT", IM ALREADY TAKING A FEW ORDERS OF IT IN THIS AMAZING STEEL. EXPECTED TO PRODUCE INSANE HAMONS AND BE A "NIOBIUM" VERSION OF THE 26C3 - contact me for more information about available materials and such.
Im really happy and confident that this knife will meet the expectations of its owner in terms of performance. Both choil and spine are rounded for better comfort.
440$ shipped worldwide (6~9 days most of the time) - while im new to the forums, i can provide tons of international references.
Hope you enjoy it guys!
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