Reworked the handle and rounded the spine. While rounding the spine the hand finish got scratched so I gave the blade a belt finish. The blade style is a hybrid of a gyuto and a suji - similar to a line knife.
This hybrid was hand ground from Aldo's 52100.
The blade was flat ground then convexed behind the edge to reduce food stickage.
The blade has scotchbrite finish.
The blade features a distal taper.
The choil and spine have been rounded and polished for increased comfort.
The stabilized Buckeye burl wa handle has contrasting blood red jasper recon stone sandwiched between G10 black liners hand finished in a octagonal shape.
The edge was taken to a 6000 wetstone then stropped.
HRC: 62
Blade thickness at spine: .1in/2.5mm and tapers to .016in/.4mm
Thickness behind edge: .008in/.2mm
Tip to handle: 9.6in/244mm
Heel height: 1.57in/40mm
Handle length: 5.1in/130mm
Overall: 14.7in/374mm
Weight: 130 g. (4.6oz)
SOLD
Thanks!
This hybrid was hand ground from Aldo's 52100.
The blade was flat ground then convexed behind the edge to reduce food stickage.
The blade has scotchbrite finish.
The blade features a distal taper.
The choil and spine have been rounded and polished for increased comfort.
The stabilized Buckeye burl wa handle has contrasting blood red jasper recon stone sandwiched between G10 black liners hand finished in a octagonal shape.
The edge was taken to a 6000 wetstone then stropped.
HRC: 62
Blade thickness at spine: .1in/2.5mm and tapers to .016in/.4mm
Thickness behind edge: .008in/.2mm
Tip to handle: 9.6in/244mm
Heel height: 1.57in/40mm
Handle length: 5.1in/130mm
Overall: 14.7in/374mm
Weight: 130 g. (4.6oz)
SOLD
Thanks!
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