Kitchen cousins

AKA “Heeeere fishy fishy fishy…”
The last two knives on the same table:

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185mm Deba in 1084 and katalox

First intentional deba, to be tested by David on tuna and other mid-sized ocean fish. Feedback and revisions as necessary.
185mm/7″ of 4mm/0.156″ thick 1084, katalox and G10. 284g/10oz total weight, this thing is a beast.
Target edge hardness is 61.5Rc.
Thanks to GSOM@BFC for introducing me to the katalox.
I really dig making these rough-finish working knives in addition to the hand-sanded stuff.

Gyuto/Deba scrap knife in CPM154

This came out across between a Gyuto and a Deba. I don’t have much call to butcher fish, but maybe someone will let me try.
This was part belt finishing practice on a scrap knife and part experiment with a single bevel in the kitchen. Most of my blades are hand-sanded. This is CPM154, white oak, with a micarta & G10 bolster. Blade is 4.5″ of edge, 5.25″ tip-to-handle.