Next in the petty kitchen series, this 150mm kiritsuke in 2.6mm-thick mill-finish 154CM, with G10 bolster and katalox handle. This version of my maker’s mark may be a little large for this piece… I just ordered smaller ones in a fresh stencil. Hardness targeted at ~61.5Rc in keeping with the style. Sharpening it was fun! Edge is ~20d on the ground face with a ~10d microbevel on the back.
150mm kiritsuke-tipped double-ground full-tang chef’s knife in ~0.100″ 154CM and blue/black G10.
This will match an existing paring knife. It was going to be belt finished with mill finish flats, but hand-sanding happened, and I ended up liking the contrast. It is scaled down slightly from the full-size pattern for a slightly smaller hand.
AKA “Heeeere fishy fishy fishy…”
The last two knives on the same table:
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.
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.