Two Classic Hunters in ATS-34, Canvas Micarta, and 416 SS

PatrickBarter

PatrickBarter

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Here are two hunting knives designed based on the form and philosophy of Bob Loveless's work--which he articulated once when he said "[the dropped hunter is] nothing less and nothing more than it needs to be."

The pictures can do most of the talking, but the technical specs are:

ATS-34 blades, mirror polished, and ground to .019" behind the edge (for a hunting knife, this one's a slicer). Ground from .196" stock. Heat treated to Rc 59-60. The tang is tapered.

Hardware - 416 SS guard and 5/16" pins.

Sheath: Hand-stitched 8-9oz leather; balmed and waxed.

Knife 1: Natural Canvas Micarta handle, red liners; the handle is bigger on this one and has a longer guard.
Knife 2: Green Canvas Micarta handle, red liners; this handle is narrower and the guard doesn't project as far.

Half the people who've picked these up have preferred the feel of the green knife, the other half liked the natural micarta one.

Either knife will go for $250 + $10 shipping/paypal. I really hope that they will go out and get used.

Thanks for looking,
Patrick


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Here are two 210mm (length of cutting edge) Wa-Gyutos with octagonal handles. The blades are edge-quenched (1" of hardened material behind the edge) 1095 and brought to a 59-60 rockwell. They are flat ground to their full height and then convexed to an edge thickness of .008". These blades are light in the hand and really nimble for their size. They both weigh around 150 grams and are great for whatever your cookin'.

Note: the blades are lacquered so the buyer receives a bright blade. Unfortunately, it also screws up the photography: the blades are actually finished cleanly and what's showing up is stuff that floated into the drying lacquer. It's a good idea to wipe the thin coating off with some acetone or lacquer thinner before use.

The first knife, handle from stabilized clear Walnut and stabilized Maple Burl, weighs 148 grams.

The second knife, handle from stabilized Bocote and Nicaraguan Cocobolo, weighs 156 grams.

Price: $250 + $10 shipping/paypal inside the continental USA. International buyers please inquire about shipping rates.

Thanks for looking,
-Patrick


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Hi. am i correct that the profile of these 2 is very similar to the profile of your Chef's knife ?
And what is the purpose of the lacquer ?
thanks, roland
 
Hi Roland!

You're correct that they're similar. They do have some differences, though. The blade on these is not as deep at the heel in part because the top of the wa handle is set above the spine of the knife. The spine's taper to the tip is also more curved and gradual. These are lighter overall than the full-tang knives.

The purpose of the lacquer is so that the recipient gets a maximally-bright blade: it prevents rust and other oxidation. 1095 goes flat quickly in my shop and tends to rust if I turn my back at the wrong time. This way, I only have to finish the knife one time.

The next few 1095 blades are going to have a forced patina and I don't expect to use lacquer on them.
 
Thanks for the kind words.

OAL is 9 1/4", blade (measured from guard to tip) is 4 1/8", blade depth is 1 3/16" in front of the guard. The dimensions on both are the same except for the length of the guards.

Allen207, the first knives I made, years ago, were made in Maine. A few months ago, I moved to Berlin, Massachusetts. But, you DO have a very talented knife maker up the coast from you... Lamont Coombs in Bucksport.

-Patrick
 
Patrick: I like the design a lot - good knuckle clearance and edge profile is built to hold the point and rock chop. I've been thinking about developing a design myself - any experience with 52100?
 
I haven't worked with 52100 yet because the .100 thickness is something I haven't bumped into and I'm not curious enough to have it ground to that thickness. I've heard good things about its ability to take a keen edge. I'm more interested in AEB-L and CTS-XHP, AEB-L because it's known as 52100's stainless counterpart (fine grain, keen edge, high hardness potential), and CTS-XHP because of how hard it can get and the toothier and more durable edge it will take. I'm guessing that most people will get more out of the XHP blade and that the few of us who love to sharpen and get excited about having the sharpest knives on the planet will like the AEB-L (or 13C26, if that pops up somewhere). Also, stainless is just a little more practical when you have to share your knives with other people...and in most cases, the kitchen is not ours alone.

Thanks for the comment!
Patrick
 
Thanks for the comments! I really like the Loveless design. I think the Japanese had a great deal of respect for his work, and at one point, he almost moved to Japan--which I think shows his respect for them and their knives.

It looks like I missed a rules update and all three of my postings got rolled into this one. Sorry about that!
 
I'd love to see these knives go to a good home. Email or PM me about why you'd want one of them and I'll offer a little discount to help them on their way.
 
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