**Sold**integral chef's knife, forged in steel 52100, **price drop**

[Jair Klutchcouski]

hello, I would like to present a beautiful kitchen knife, forged from a 1 "bar of 52100 steel, wooden handle, oven tempering, 3 tempering cycles, hardness between 57hrc to 59hrc, with beautiful lime work in the style of gaucha knives. handle in a beautiful wood symbol of my country Brazil wood. sheath in buffalo leather.
dimensions:
blade: 8 "27/32 (225mm)
width: 45mm
thickness: 3.7mm
total size: 13 "
weight: 225gr

value: $ Free international shipping paypal account: jairklutc@gmail.com
telephone, Whatsapp +55 41 99649-6653 Instagram: https://instagram.com/jairklutchcouski?igshid=1xzetlkcbmwuh

 

[mycough]

That is gorgeous.

 

[Jair Klutchcouski]

Thank you

 

[woodysone]

Nice to see smiths using 52100, makes for a razor in the kitchen.

 

[Jair Klutchcouski]

thanks, really the 52100 has excellent wire retention, i was very happy with your words

 

[Lone_Wolfe]

Very nice!

 

[Jair Klutchcouski]

Thank you

 

[Bigfattyt]

So lovely! I am such a fan of intregal "Gaucho" style knives. You do the style great justice!

 

[Jair Klutchcouski]

Thank you, friend

 

[I am bleeding]

Jair would this be a good general purpose “chef” knife? I heard my wife last night complain that her knife is so dull. It is an 8 inch Wusthof chef knife, old, I have sharpened it so many times. Perhaps she needs something new. How is the handle attached to tang, I don’t see pins. Will the wood absorb moisture (I understand proper care for carbon steel and wood handles, in my experience some woods are more absorbent. I have beautiful knife with Osage Orange that is like this). Also is knife comfortable using pinch grip? Thank you for considering my questions. Jeff.

 

[Jair Klutchcouski]

Hi Mr Jeff

The handle is glued with expoxi resin, tha tang has litle “theets” for anchor the glue, very resistent.
The handle material is very dense, similar to arizona desert ironwood, and its a very tradicional brazilian wood.
This kind of anchor is used for most gaucho knifes here in brazil, and we use this knives for chopping contests here in brazil. Obviouly its a light contest, but its abused so hard!

 

[Jair Klutchcouski]

.

 

[Jair Klutchcouski]

Jair would this be a good general purpose “chef” knife? I heard my wife last night complain that her knife is so dull. It is an 8 inch Wusthof chef knife, old, I have sharpened it so many times. Perhaps she needs something new. How is the handle attached to tang, I don’t see pins. Will the wood absorb moisture (I understand proper care for carbon steel and wood handles, in my experience some woods are more absorbent. I have beautiful knife with Osage Orange that is like this). Also is knife comfortable using pinch grip? Thank you for considering my questions. Jeff.

Hi Mr Jeff

The handle is glued with expoxi resin, tha tang has litle “theets” for anchor the glue, very resistent.
The handle material is very dense, similar to arizona desert ironwood, and its a very tradicional brazilian wood.
This kind of anchor is used for most gaucho knifes here in brazil, and we use this knives for chopping contests here in brazil. Obviouly its a light contest, but its abused so hard!

at Jair

 

[woodysone]

Do you ever do smaller blades, paring or petty sized? Don't have a need for a chef blade but can always use a paring blade.

 

[Jair Klutchcouski]

Do you ever do smaller blades, paring or petty sized? Don't have a need for a chef blade but can always use a paring blade.

sorry mr but not yet, you would like a smaller knife, if that was clear i can make one for mr. thank you