Kitchen cousins

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


185mm Kiritsuke in 1084 and katalox

Another high carbon Japanese-style kitchen knife, more versatile than the deba. This one is more true to the style than my earlier kiritsuke.

185mm/7″ of 3.5mm/0.140″ thick 1084, katalox and linen micarta with G10 accent. Target edge hardness is 61.5Rc.

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.