Western Handle Gyuto - *SOLD*

Feedback: +8 / =0 / -0
Joined
Jan 10, 2015
Messages
1,673
Up for sale is a Yo (western) Handled full tang Gyuto in AEB-L and Macassar ebony handle, with nickel silver Corby fasteners.
AEB-L is hardened at 62 by Jeff M. at Tru-Grit in California. AEB-L is from the Baron in New Jersey.
The blade is hand ground in my shop, and hand finished to 1000 grit oil sanding.
The spine has been rounded for comfort.
The ebony handle is finished with food grade mineral oil and bees wax. I prefer Boos Block board cream to finish and maintain the wood.
The wood can be touched up with cream occasionally to show the figure in the ebony and to condition the wood to last.
The sheath is full grain leather and is heavy shoulder cut, stained mahogany.

I am relatively new to knife making and have put every effort to produce the best knife possible based on my abilities.
My philosophy in knife making at this point is to produce a knife that functions very well and also displays the beauty of materials in design and feature.
I prefer a look that is in keeping with the classic line, with my own artistic touch to accent my work.

AEB-L at 62 hardness by TruGrit.
Full flat grind on each side of blade. This is a very thinly ground blade, taken to .014 behind the edge.
Overall Length at 381 mm (15 inches)
Blade length at 228 mm (9.75 inches)
Handle Length at 127 mm (5 inches)
Blade height at 50 mm (2 inch) at heal
Spine thickness is 2.4 mm (.095 in) at heal, 1.98 mm 2 inches from tip (slight taper).

Price: Lowered $Sold$

Payment is via PayPal or money order. The first "I'll take it" will be honored.

Free shipping in Con U.S. All others please contact me for terms.

Thanks for looking.
Mark
Brock Cutlery

1gyuto-1.jpg


1gyuto-2.jpg


1gyuto-3.jpg


1gyuto-4.jpg


1gyuto-5.jpg


1gyuto-7.jpg
 
Last edited:
very nice! Would make one heck of a line knife
 
That's a GREAT knife! Deal of the month! Great job Mr.Brock!

Very impressive!
 
I am probably going to pull this knife and gift it.
I have had some PM advice on improving the design , so I wanted to ask if you will, what would you recommend I change about this knife?
All advice greatly appreciated.
 
Back
Top