- Joined
- Nov 29, 2011
- Messages
- 128
Ready for the BBQ.
Any comments or feedback would be great!
The first one is a 285mm tip to heel carver from a Nicholson round-file, forged to 80% or better of finished volume and shape. Edge is at HRC 60-61 (tested) but the top half of the blade is tempered back making the blade tough and supple. Distal taper and balanced on the integral bolster ramps. Stabilized spalted maple burl we collected, steel and copper pommel with through-tang construction. This exemplifies one of our more popular aesthetics- both rustic and refined.
The second one is a 295mm sujihiki with our maple burl once again. Octagonal Wa handle with some Western styling. Very thinly ground. Made from an old lumbermill sawblade and hardened to HRC 61.5. Both of these knives have very fine grain structure, were hand forged and HT'd by us (my business partner and I), and are wicked sharp!
Thanks for looking!
~Luke
Any comments or feedback would be great!
The first one is a 285mm tip to heel carver from a Nicholson round-file, forged to 80% or better of finished volume and shape. Edge is at HRC 60-61 (tested) but the top half of the blade is tempered back making the blade tough and supple. Distal taper and balanced on the integral bolster ramps. Stabilized spalted maple burl we collected, steel and copper pommel with through-tang construction. This exemplifies one of our more popular aesthetics- both rustic and refined.
The second one is a 295mm sujihiki with our maple burl once again. Octagonal Wa handle with some Western styling. Very thinly ground. Made from an old lumbermill sawblade and hardened to HRC 61.5. Both of these knives have very fine grain structure, were hand forged and HT'd by us (my business partner and I), and are wicked sharp!
Thanks for looking!
~Luke
