This is my latest beauty from the last batch. She's leaving for a new home tomorrow, but this time I had the time to do a proper photo session.
This one is really special for me for two reasons:
- All the materials in the handle were gifts from people dear to me.
- The abanos, or bog oak, is pretty unique: it was a gift from my college professor, and since he's into dendroarchaeology all the pieces in the gif bag were carbon dated :)
I won't bother you with text just the basic stats and the pics.
Gyuto in 1095 – differential heat treatment – hamon
Length 250/OA 410 in mm
High 60mm at the heel
Handle: stabilized/died maple burl, Corian, two-tone abanos (bog oak) carbon dated at 3400BP
I would love to hear your thoughts in the comment section.
Thank you for your support, and see you soon.
This looks like it would be really good for cutting up treats for me :D
All my knives come with a "certificate of authenticity" and a "K9 approved treats cutter certificate".
Excellent!
I think it's beautiful , love the details
I'm pretty sure it's more beautiful in person
Thank you so much. Yep, it's really hard to capture the real look with an amateur photo setup like the one I've got.
I mean you really did fine with the pic , but it's another thing to put it in your hand and get the feel of the balance and the grip of the wood handle really appreciate your work .
Resteemed
Thank you, and tnx for the resteem. There is nothing that can replace the feeling of touch when concerning knives.
Just realized your page no your passion is working with knifes so you can bet that you will be seeing me around more hahaha
Your the one who made the knife for wranglestar very cool knifes
I don't think so, but thank you ;)
Looks good! The only kitchen knife I have made so far is a cleaver.
I mainly make small fixed blades in the E.D.C category of knife making. I just followed you...look forward to future posts!
Hey, another fellow knife maker!
Glad to have you onboard. Let me know if you need any help getting around.
Looking forward to seeing more of your knives.
Thanks man! I'm brand new on here so any tips would be greatly appreciated!
I'll definitely be posting more of my work on here. Seems like the platform of the future! :)
steady me hungry to see it hehe
That's my goal in life - to make you hungry :)
hehehe you love one plate for me
that handles stunning, real clean looking finished piece
Thanks Rob, much appreciated!
Thats a pretty knife! and a very bold, beautiful and clear hamon. Who is the lucky owner of such a special knife?
Thank you, it was a brutal brine quench - hence such a sharp hamon. As for a new owner, my fan from Germany - that's actually the 2nd one that went to him.
Very beautiful! Hamon is amazing!
Very compliment for your job
A greeting, Nicola
Thank you Nicola, coming from you this means so much.
Sepertinya enak
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