Francisco Vaz
fvazknives.com
- Joined
- Nov 10, 2017
- Messages
- 284
SOLD
DEMONSTRATION VIDEO in the bottom.
Hey guys!
Presenting you today a nice sujihiki i got in stock. Unfortunately my kiln died this week and i have been in a crazy rush to repair it, so due the short time the pictures below are raw but hopefully they will show enough details of the blade. Would like to thank all the customers who have been in touch last weeks too.
Sujihikis are similar to gyutos, but often longer, narrower and more specific. Unlike gyutos, they are more focused on slicing.
For this, i took the convex grind to zero, which such geometry will natural push off the food away from the edge, creating a very smooth and pleasing experience of use.
To guarantee the knife is completely user friendly, all the edges of the handle, spine and choil have been rounded.
The knife has a flawless balance that will make you feel like this blade is a natural part of your body.
While 240mm may sound a bit too long for some people, i can guarantee this length is one of the best for home use on brisket, bbq and meat of any kinds. It is extremely easy to use.
The blade is really really thin behind the bevel, so even at 61hrc you can get it sharpened ridiculously fast.
14C28N steel is basically AEBL but with a bit of nitrogen, it is rated by Larrin the best budget stainless steel. Even at 61hrc, it has near the same toughness from the spring 5160 steel.
Known to be very fine grained too (which is something i guarantee on my knives).
The blade is completely true and straight, balanced to perfection.
Kingwood (Dalbergia Cearensis) is a true rosewood, among the heaviest and hardest ones in the planet. It reminds a "luxury" version of purpleheart. It has this name after the fact that some french kings in the last centuries used to love this wood as their favorite for luxury furniture. The one i have here comes from really old trees that dies naturally. The blocks have a LOT of rings, having a really tight and quality grain.
A short summary of 14c28n would be that it is basically the stainless version of 52100, but tougher and with more edge retention, really good stuff.
SOLD - red luxury zipped pouch included
Im from Brazil and dont take paypal, can offer tons of references (both in and outside the forums) and payment is easy and fast, there are many options available and im sure this wont be a problem for you acquiring one of my knives.
By buying multiple knives, i will be happy to make you amazing offers.
Please take a look on my website, i will be uploading some new customer pictures soon in the gallery fvazknives.com
Books open for 2024. Feel free to reach me via fvazcustomknives@gmail.com
PERSONAL NOTE ABOUT THIS KNIFE IN THE END OF THE DESCRIPTION.
VIDEO:
PERSONAL NOTE:
This knife was water cooled ground, ensuring consistent hardness across all its length, heat treated in a professional heat treat oven with cryo treatment after quenching. The blade and handle have been fit to offer you what does matter most: performance. While it may seems to be a simple knife, dont let it simplicity fool you, there is a lot of complex expertise behind each detail of the blade, including the full rounded choil and polished spine that will allow your hand to bond to the blade like a extension of your hand.
For making this a reliable and high performance slicer, i made it a smooth distal taper towards the tip, but not the point of making the blade flexible, the tip is rigid, allowing you to put considerable ammount of pressure during use even when processing densier pieces of meat/food.
The blade is delivered hand sharpened to 2000 grit (not done in a machine, you can even see the scratch pattern in person), 2000 grit is in my opinion the best for a wide variety of steels for home use.
THANK YOU BF, HAVE A GREAT WEEKEND EVERYONE!
DEMONSTRATION VIDEO in the bottom.
Hey guys!
Presenting you today a nice sujihiki i got in stock. Unfortunately my kiln died this week and i have been in a crazy rush to repair it, so due the short time the pictures below are raw but hopefully they will show enough details of the blade. Would like to thank all the customers who have been in touch last weeks too.
Sujihikis are similar to gyutos, but often longer, narrower and more specific. Unlike gyutos, they are more focused on slicing.
For this, i took the convex grind to zero, which such geometry will natural push off the food away from the edge, creating a very smooth and pleasing experience of use.
To guarantee the knife is completely user friendly, all the edges of the handle, spine and choil have been rounded.
The knife has a flawless balance that will make you feel like this blade is a natural part of your body.
While 240mm may sound a bit too long for some people, i can guarantee this length is one of the best for home use on brisket, bbq and meat of any kinds. It is extremely easy to use.
The blade is really really thin behind the bevel, so even at 61hrc you can get it sharpened ridiculously fast.
14C28N steel is basically AEBL but with a bit of nitrogen, it is rated by Larrin the best budget stainless steel. Even at 61hrc, it has near the same toughness from the spring 5160 steel.
Known to be very fine grained too (which is something i guarantee on my knives).
The blade is completely true and straight, balanced to perfection.
Kingwood (Dalbergia Cearensis) is a true rosewood, among the heaviest and hardest ones in the planet. It reminds a "luxury" version of purpleheart. It has this name after the fact that some french kings in the last centuries used to love this wood as their favorite for luxury furniture. The one i have here comes from really old trees that dies naturally. The blocks have a LOT of rings, having a really tight and quality grain.
A short summary of 14c28n would be that it is basically the stainless version of 52100, but tougher and with more edge retention, really good stuff.
Im from Brazil and dont take paypal, can offer tons of references (both in and outside the forums) and payment is easy and fast, there are many options available and im sure this wont be a problem for you acquiring one of my knives.
By buying multiple knives, i will be happy to make you amazing offers.
Please take a look on my website, i will be uploading some new customer pictures soon in the gallery fvazknives.com
Books open for 2024. Feel free to reach me via fvazcustomknives@gmail.com
PERSONAL NOTE ABOUT THIS KNIFE IN THE END OF THE DESCRIPTION.
VIDEO:
PERSONAL NOTE:
This knife was water cooled ground, ensuring consistent hardness across all its length, heat treated in a professional heat treat oven with cryo treatment after quenching. The blade and handle have been fit to offer you what does matter most: performance. While it may seems to be a simple knife, dont let it simplicity fool you, there is a lot of complex expertise behind each detail of the blade, including the full rounded choil and polished spine that will allow your hand to bond to the blade like a extension of your hand.
For making this a reliable and high performance slicer, i made it a smooth distal taper towards the tip, but not the point of making the blade flexible, the tip is rigid, allowing you to put considerable ammount of pressure during use even when processing densier pieces of meat/food.
The blade is delivered hand sharpened to 2000 grit (not done in a machine, you can even see the scratch pattern in person), 2000 grit is in my opinion the best for a wide variety of steels for home use.
THANK YOU BF, HAVE A GREAT WEEKEND EVERYONE!
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Last edited:
With a few more in the post. The scale material he uses is all premium stock with attention to detail, maybe I should quick praising him as I don’t want his asking prices to increase too much
