Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 452
Hey everyone! This weekend I have a sujihiki for you to consider. I decided to use the king of the low alloy steels, 52100. I say that because it has the best overall toughness/wear resistance balance of just about all the low alloy steels. It has the smallest carbides and the hardest carbides, except for the few tungsten and vanadium carbides found in 1.2562 and Blue Super. It is a lot tougher than the White/Shiro or Blue/Ao steels from Japan while being just as hard and more wear resistant. For carbon steel kitchen cutlery, 52100 is king! Of course that is all heat treat dependent, and I spare no expense in getting the most out of the steel, including a DET anneal as well as a "cryo" quench. After triple tempers, the hardness is at 64-65HRC!!!
The grind is basically a full flat grind with some slight convexity, terminating in what I believe is the thinnest behind the edge grind I have ever done. This thin grind is so thin, you can tell when you pick it up and sight down the edge. I am willing to bet it's thinner than any slicing knife you've seen! The spine has been polished and the handle is black/gray g10. The balance point is right at my maker's mark and the blade does have a little bit of flex with the distal taper to tip. The overall feel is very impressive in hand as the knife is very light.
The edge is pretty aggressive at 12° per side. It was finished on the 1200 mesh diamond plate and then stropped with 4 micron CBN. As they say, "Stupid sharp!" It is a meat shredding machine! Just in time for carving turkeys!!
OAL: 13 1/4"
Blade: 9 1/4"
Handle: 4"
Thickness: 0.078" taper to tip
Steel: 52100 64-65HRC
Edge: 12° per side 4 micron
Price: SPF
Paypal preferred (samuraistuart@yahoo.com). This is also my email address, so if would like to contact me, send me a PM through this site or send me an email. All of my knives include free shipping in the USA as well as a lifetime worry free warranty. If anything goes wrong with the knife, I'll repair or replace it. You can't beat that! I would also like to mention that most all of my work includes thin stock, thin grinds, thin edges, low angles, and high hardness. All of this combines for excellent edge retention and a very pleasurable cutting experience. I ask that the buyer understand that my knives are not made for the masses like most commercially available knives. They are tools meant to be used as intended and with care and common sense. Thank you very much for taking the time to check out my work! Follow me on Instagram: stuartalandavenport
The grind is basically a full flat grind with some slight convexity, terminating in what I believe is the thinnest behind the edge grind I have ever done. This thin grind is so thin, you can tell when you pick it up and sight down the edge. I am willing to bet it's thinner than any slicing knife you've seen! The spine has been polished and the handle is black/gray g10. The balance point is right at my maker's mark and the blade does have a little bit of flex with the distal taper to tip. The overall feel is very impressive in hand as the knife is very light.
The edge is pretty aggressive at 12° per side. It was finished on the 1200 mesh diamond plate and then stropped with 4 micron CBN. As they say, "Stupid sharp!" It is a meat shredding machine! Just in time for carving turkeys!!
OAL: 13 1/4"
Blade: 9 1/4"
Handle: 4"
Thickness: 0.078" taper to tip
Steel: 52100 64-65HRC
Edge: 12° per side 4 micron
Price: SPF
Paypal preferred (samuraistuart@yahoo.com). This is also my email address, so if would like to contact me, send me a PM through this site or send me an email. All of my knives include free shipping in the USA as well as a lifetime worry free warranty. If anything goes wrong with the knife, I'll repair or replace it. You can't beat that! I would also like to mention that most all of my work includes thin stock, thin grinds, thin edges, low angles, and high hardness. All of this combines for excellent edge retention and a very pleasurable cutting experience. I ask that the buyer understand that my knives are not made for the masses like most commercially available knives. They are tools meant to be used as intended and with care and common sense. Thank you very much for taking the time to check out my work! Follow me on Instagram: stuartalandavenport
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