- Joined
- Jan 10, 2015
- Messages
- 1,673
Withdrawn
This one is ready to go. Wa Gyuto chef in AEBL with manzanita burl and ebony with copper spacer. Wood is oil and beeswax finish, and should be regularly touched up to keep it in good condition. Shaped D style handle, with rounded spine and choil for comfort. Hand rubbed finish to 800. Sharpened and polished to 5k water stone.
The blade thickness starts at 2.6 mm and tapers to about 1.5 mm 2 inches from the tip, with a full convex grind front and back. Convexing is done on my rotary platen.
Professionally hardened to 62.
Blade height: 46 mm at heel.
Blade length: 210 mm
Handle: 135 mm
OAL: 360 mm
$ Withdrawn
Thanks for having a look
This one is ready to go. Wa Gyuto chef in AEBL with manzanita burl and ebony with copper spacer. Wood is oil and beeswax finish, and should be regularly touched up to keep it in good condition. Shaped D style handle, with rounded spine and choil for comfort. Hand rubbed finish to 800. Sharpened and polished to 5k water stone.
The blade thickness starts at 2.6 mm and tapers to about 1.5 mm 2 inches from the tip, with a full convex grind front and back. Convexing is done on my rotary platen.
Professionally hardened to 62.
Blade height: 46 mm at heel.
Blade length: 210 mm
Handle: 135 mm
OAL: 360 mm
$ Withdrawn
Thanks for having a look
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