- Joined
- Jun 5, 2012
- Messages
- 24
Hey everyone, I've accumulated a few too many knives that haven't sold, so now I'm clearing everything out at reduced prices. I've tested all of them in the kitchen, and they've performed very well. I refinished the blades, however there may be a few unkempt marks around the ricassos. Because they've all been used and seen a bit of water, the pins may be slightly proud. Barely enough for a fingernail to notice, but worth mentioning. I didn't want to re-finish the handles, so that's just more savings to you!
Everything must go! Make me an offer
Chef's knife:
Steel: 1095, fully forged
Handle: Ironwood, black and blue G-10 frame construction
Blade length: Just shy of 8 3/4"
Blade height at heel: 2 3/16"
Thickness at heel: Just under 1/8"
This guy is one of my favorite chef's knives to use that I've made. It feels great in the hand, good balance, and cuts like a laser. There is a sliver of de-lamination where the wood and G-10 meet, but it has been filled with CA. Hand sanded at 600 grit. Ground to .004" at the edge
Asking $140
Honesuki
Steel: 1095, fully forged
Blade length: 5 1/4"
Blade height at heel: 1 5/8"
Thickness at heel: 3/32"
Handles: Walnut and a hardwood flooring (got it from a carpenter friend, don't know exactly what it is)
These are light little slicers. The walnut has some really nice grain. Hand sanded at 600 grit. The scales are slightly uneven at the ricasso of the hardwood knife.
Asking $65 each
Utility
Steel: 1/16" 15N20
Blade length: 4 1/4"
Blade height: 1 3/8"
Handles: Ironwood and Walnut
Belt finished, slightly convexed. Even though I hate small knives, these are pretty big small knives. Blasted through any veggies I put them through; they were actually pretty fun to use
Both sold!
A little about me. I'll be graduating with my Bachelor's in mechanical engineering in April, and in June will be moving out to Oregon to begin an apprenticeship under Murray Carter. Any money I can make will go straight to moving costs where I can begin a huge next step in my bladesmithing journey!
Thanks for looking
Alex
Everything must go! Make me an offer
Chef's knife:
Steel: 1095, fully forged
Handle: Ironwood, black and blue G-10 frame construction
Blade length: Just shy of 8 3/4"
Blade height at heel: 2 3/16"
Thickness at heel: Just under 1/8"
This guy is one of my favorite chef's knives to use that I've made. It feels great in the hand, good balance, and cuts like a laser. There is a sliver of de-lamination where the wood and G-10 meet, but it has been filled with CA. Hand sanded at 600 grit. Ground to .004" at the edge
Asking $140
Honesuki
Steel: 1095, fully forged
Blade length: 5 1/4"
Blade height at heel: 1 5/8"
Thickness at heel: 3/32"
Handles: Walnut and a hardwood flooring (got it from a carpenter friend, don't know exactly what it is)
These are light little slicers. The walnut has some really nice grain. Hand sanded at 600 grit. The scales are slightly uneven at the ricasso of the hardwood knife.
Asking $65 each
Utility
Steel: 1/16" 15N20
Blade length: 4 1/4"
Blade height: 1 3/8"
Handles: Ironwood and Walnut
Belt finished, slightly convexed. Even though I hate small knives, these are pretty big small knives. Blasted through any veggies I put them through; they were actually pretty fun to use
Both sold!
A little about me. I'll be graduating with my Bachelor's in mechanical engineering in April, and in June will be moving out to Oregon to begin an apprenticeship under Murray Carter. Any money I can make will go straight to moving costs where I can begin a huge next step in my bladesmithing journey!
Thanks for looking
Alex
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