SOLD F.vaz custom k-tip - ironwood with carbon fiber

Francisco Vaz

fvazknives.com
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Hey guys! This one is a new style of design i was eager to introduce in the knife show this year, since i had to reschedule my participation im now listing it as available.

It has a 9" k-tip blade out of 14c28n that is ground very very thin. This knife is meant to be a laser, something to shock you on how easy it will slice and chop food.

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Its handle is pure poetry by all means. It has a very ergonomic shape which will offer all the comfort for all hands (you, wife etc) out of amazing materials.

By some reason, recently i have found that ironwood matches really well carbon fiber. This might be a personal thing, but i just love it!

The handle features a pinch grip facet near the choil and balance point which will allow you to pick this knife in such manner that it will feel like its a natural extension of your hand. Absolute control and precision, this is what it is.

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This knife has 176 grams overall, being an extremely easy knife to control.

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The grind and geometry on this blade has been taken to as close as perfection i could do. It has a very aggressive grind and a slightly distal taper in the final inches of the blade.

For those who arent familiarized with 14c28n, it is pretty much the same as AEBL. Both are, in my opinion, the stainless version of 52100 given they very fine grain structure.

This steel is AMAZING, it has almost the same toughness than 5160 at 60hrc and yet much more edge retention and it is even stainless.

While this knife may look fragile, it is definitely not. Obviously not a knife to use against bones, wood and such thing, but im sure its owner will be careful enough to use it.

On a regular daily/professional kitchen use, it will be all good, i wouldnt offer lifetime guarantee if it wasant.

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BALANCE DEMONSTRATION ON A BAMBOO HASHI CHOPSTICK




RAW, AMATEUR PICTURE FOR A MORE REALISTIC IMPRESSION OF THE ACTUAL KNIFE


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Blade width at the heel: 55mm
thickest point on the spine: 2,5mm

Both spine and choil completely rounded and polished.
A+ grade ironwood


Situational price of 450$ - please visit my website fvazknives.com for comissions. While im new to the forums i can provide tons of references.

Claim via fvazcustomknives@gmail.com please.

Have a nice day everyone!
 
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The design looks very well suited to extended use given the balance and the details at the chili’s and spine where a lot of the friction points occur. But it is also beautiful in its materials and appearance.
 
The design looks very well suited to extended use given the balance and the details at the chili’s and spine where a lot of the friction points occur. But it is also beautiful in its materials and appearance.
Thank you buddy! Im blessed to have work to professional chefs who given me a lot important feedback on kitchen use.

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The first 3" of the blade is also flat which allows you to use the belly of the edge sitting on the board and create an angle to "guillotine cut" veggies and spices, very useful and fast to process. Also, a lot safer since the blade stays "locked" in the cutting board.
 
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