- Joined
- Mar 29, 2007
- Messages
- 5,846
The gaucho is my first in this style. For me, I think I overdid the blade a bit- but a lot of people really like a 3/16 nominal spine, especially with a full zero edge convex grind. In fact, for the thicker blade I think it's really good- but I might go for 1/8 if I was building for myself. (OTOH, I might not).
The blade is 8.5, 8670M steel- this steel got a bad rep for not being L6, but it's a fine steel and heat treats well. Very durable stuff.
Overall the knife is 14 inches. Handle scales are Jatoba, and I think I like the way I curved the butt in. It's balanced a bit forward, which is fine for a fighter or chopper- if this were a chef's knife it would be WAY thinner
Balance point is ~1 inch forward of the handle, it is just enough that it feels like it's pulling your arm along a hair when you give it a good swing. fun!
one more time on the image just in case this gets crossposted:
The blade is 8.5, 8670M steel- this steel got a bad rep for not being L6, but it's a fine steel and heat treats well. Very durable stuff.
Overall the knife is 14 inches. Handle scales are Jatoba, and I think I like the way I curved the butt in. It's balanced a bit forward, which is fine for a fighter or chopper- if this were a chef's knife it would be WAY thinner

Balance point is ~1 inch forward of the handle, it is just enough that it feels like it's pulling your arm along a hair when you give it a good swing. fun!
one more time on the image just in case this gets crossposted:
