- Joined
- Dec 21, 2006
- Messages
- 3,158
Hello, knife people! This week I have a really nice kitchen petty in Z Wear and a couple of reposts. Let's take a look....
"Z Germans are here, Z Germans are here!" The first knife is what I would call a large petty. Not quite as tall as a gyuto. Basically this is just a large kitchen utility knife. The steel is Z Wear, which is a particle steel identical in composition to CPM Cru Wear. These steels are quickly becoming favorites of the knife community because they have the toughness of CPM 3V, but has better overall edge retention (wear resistance) due to the higher carbon content. After quenching in aluminum plates with forced air, a continuous "cryo" quench, and triple tempers, the hardness is ~63HRC. The grind is a flat grind terminating in thin edge geometry. The spine has been rounded and polished for comfort in the pinch grip, and it looks good! The handle is a nice piece of claro walnut with a black g10 bolster, and has a "D" shape biased to the right hand. For you lefty's out there, no worries, mate. It feels just as good in the left hand! The balance point is smack between the handle and the plunge line. The blade has a hand rubbed satin finish, and the handle has been treated with Watco Danish oil and then several rounds of TruOil during the pore filling process. A few coats of wax were added for even more protection. This is one of the nicest looking and highest performance-capable knives in my portfolio to date.
OAL: 13 5/8"
Blade: 8" heel to tip
Handle: 5 1/4" claro walnut w/black g10 bolster
Steel: Zapp Z Wear (PM) 63HRC
Thickness: 0.080" taper to tip
Edge: 12° per side 3 micron
Price: $275
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"Verde Ranch Hunter"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: $199 (Now only $175!!)
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"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: was $250 (now only $199!!!)
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Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. All of the steels in this sales thread are high carbon steel and are not stainless. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport
"Z Germans are here, Z Germans are here!" The first knife is what I would call a large petty. Not quite as tall as a gyuto. Basically this is just a large kitchen utility knife. The steel is Z Wear, which is a particle steel identical in composition to CPM Cru Wear. These steels are quickly becoming favorites of the knife community because they have the toughness of CPM 3V, but has better overall edge retention (wear resistance) due to the higher carbon content. After quenching in aluminum plates with forced air, a continuous "cryo" quench, and triple tempers, the hardness is ~63HRC. The grind is a flat grind terminating in thin edge geometry. The spine has been rounded and polished for comfort in the pinch grip, and it looks good! The handle is a nice piece of claro walnut with a black g10 bolster, and has a "D" shape biased to the right hand. For you lefty's out there, no worries, mate. It feels just as good in the left hand! The balance point is smack between the handle and the plunge line. The blade has a hand rubbed satin finish, and the handle has been treated with Watco Danish oil and then several rounds of TruOil during the pore filling process. A few coats of wax were added for even more protection. This is one of the nicest looking and highest performance-capable knives in my portfolio to date.
OAL: 13 5/8"
Blade: 8" heel to tip
Handle: 5 1/4" claro walnut w/black g10 bolster
Steel: Zapp Z Wear (PM) 63HRC
Thickness: 0.080" taper to tip
Edge: 12° per side 3 micron
Price: $275
-------------------------------------------------------------------------------------------------------------------------
"Verde Ranch Hunter"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: $199 (Now only $175!!)
--------------------------------------------------------------------------------------------------------------------
"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: was $250 (now only $199!!!)
----------------------------------------------------------------------------------------------------------------
Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. All of the steels in this sales thread are high carbon steel and are not stainless. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport