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Kitchen Knives
220mm Nitro-V + Ironwood Gyuto RAFFLE! (Ticket)
$10.00RAFFLE!
Up for grabs is this 220mm Nitro-V gyuto featuring stone tuned workhorse geometry and a desert ironwood and stabilized bog oak handle.
“Stone tuned” geometry means that after finish grinding on a belt grinder the blade geometry was further refined on bench stones to eliminate any inconsistencies from the machine and to dial in the edge geometry. As a result this 220mm Nitro-V blade has an edge that is both thinner and more even than can be achieved with machine grinding alone and when the time does eventually come for thinning there won’t be any low spots that need to be worked out-that’s already been taken care of. Knived finished this way have a smoother and more refined feel while cutting and significantly reduced maintenance time down the road when thinning is needed.
Blade Details
Blade: 220mm Nitro-V, 51mm tall ( hardness 62-63hrc) stone tuned geometry + 600 grit hand finish
Handle: desert ironwood + stabilized bog oak, buffed and waxed
POB: 35mm from the handle
Spine: 4.62mm at the handle, 3.16mm at halfway, .66mm 1cm from the tip
Grind: full convex 50/50 bias, near zero ground
Weight: 224g
Relieved + mirror polished choil and spine
Edge: .14mm@1mm, .3mm@2mm from the edge, measured at the midpoint
The terms for the raffle are as follows:
-$10 CAD (About $7.30 USD) per ticket
-multiple entries permitted
-90 tickets available
-if you win and I can’t get a hold of you within 48 hours I’ll re-draw for another name
-shipping to be covered by the winner (~25-40 CAD for North America and a bit more for Europe) buuuuut….
-if the winner likes+comments+shares/tags someone in the raffle post on Instagram I’ll ship it for free and…..
-if they tag/share with two or more people I’ll include a zippable, padded nylon knife case for free
-the knife will come full sharpened
US Tariffs Included
Thanks for taking a look and good luck to everyone who participates!
For the makers summative take on knife steels click Here
For more information on Nitro-V click Here
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Kitchen Knives
Deluxe Laser Line Gyuto 185mm-210mm (Made To Order)
Price range: $13.00 through $60.00“Deluxe Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
The “Deluxe Laser Line” is the upgraded version of the standard laser line. While the key features remain the same, some key adjustments to the geometry and finish are made
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-600 grit hand finishes
-Stone tuned bevels (lower 10mm of the blade)
-Improved food release
-Near zero grinds
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material. These are not the actual knives you will receive.
**** The “Deluxe Laser Line Gyuto” like the Standard Line, is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Deluxe Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Kitchen Knives
Standard Laser Line Gyuto 185mm-210mm (Made To Order)
Price range: $13.00 through $60.00“Standard Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
My basic laser offering, the “Standard Laser Line Gyuto” these are my “OG” laser pattern. These are designed to be basic knives with high performance grinds, and these blades are the exact same ones that you would find on my premium offerings.
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-Belt finishes
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material in the case of the burned oak specimens. These are not the actual knives you will receive.
**** The “Standard Laser Line Gyuto” is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Standard Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Kitchen Knives
Deluxe Laser Line Gyuto 225mm-250mm (Made To Order)
Price range: $15.00 through $62.00“Deluxe Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
The “Deluxe Laser Line” is the upgraded version of the standard laser line. While the key features remain the same, some key adjustments to the geometry and finish are made
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-600 grit hand finishes
-Stone tuned bevels (lower 10mm of the blade)
-Improved food release
-Near zero grinds
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material. These are not the actual knives you will receive.
**** The “Deluxe Laser Line Gyuto” like the Standard Line, is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Deluxe Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Cleaver
Basic Models 220mm x 110mm 52100 Cleaver
$16.00This 52100 cleaver is a one off. The specs are the same as the AEB-L cleavers. The primary difference is that the finish on the blade is more of a dark grey and less of a black. This blade is being sold at a 10% discount due to some warping at the spine (the edge remains straight). See blow for pictures of the defect.
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Kitchen Knives
Basic Models Gyuto (Made To Order)
Price range: $25.00 through $30.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models Gyuto”
While I’ve always tried to ensure I’ve had a range of offering available from highly polished honyaki to the sort of utilitarian blades a line-cook might afford, I’ve often wondered how far I could take things in that direction. Many of you have heard the story of the sculptor who, when asked how he made such impressive work, replied that he didn’t “make” the sculptures, so much as he removed everything that wasn’t integral to them. So, in that vein I asked myself the following questions…
Can I produce a knife with the same functionality as a more expensive one without it being a complete eyesore?
How important is distal taper?
How thick can a convex low bevel be without wedging?
What would it mean to make a knife with only the most essential features?
These collectively represent my answer to those questions…
They are the most basic models of knives I can make. Intended for beginners and professionals on a tight budget alike, they feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-AEB-L or 52100 steel
-50 to 52mm tall
-Rounded spines and choils
-Weights in the typical range (~160g for a 240mm gyuto and ~140g for a 165m santoku)
-Excellent food release
-Cutting ability close to more extensively ground blades
I have tested all variations of these basic models and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*As a cost saving measure, no Maker’s Marks will be etched
**Blade pictured is 52100
***Basic Models” knives generally feature some dimpling from mechanical straightening.
These basic models will be made to order in batches of 10, currently available in the following sizes
Gyuto: 240mm
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Cleaver
Basic Models Cleavers (Made To Order)
Price range: $25.00 through $50.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
These are my “Basic Models Cleavers”, like the “Basic Models” gyutos, santokus, bunka, nakiri and sujihiki they are the most basic and affordable knives I can produce
They feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-100mm-115mm tall
-AEB-L stainless steel
-Rounded spines and choils
-Weights in the 300g-500g range (the depicted 220mmx110mm weighs 362g)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$250 CAD and below price point for most offeringsI have tested the Basic Models Cleavers and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*I know that cleaver profiles can be somewhat variable, but the one I have chosen for these blades is flat in the central area with a slight upsweep at either end
** The cleavers are only available in AEB-L at the moment
***Basic Models” knives generally feature some dimpling from mechanical straightening.
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Kitchen Knives
Basic Models Sujihiki (Made To Order)
Price range: $25.00 through $50.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first
These are my “Basic Models Sujihiki”, like the “Basic Models” gyutos, santokus, bunka, nakiri and cleavers they are the most basic and affordable knives I can produce
They feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-~38/39mm tall
-AEB-L stainless steel or 52100 Carbon steel
-Rounded spines and choils
-Weights in the <180g range (150gr for a 270mm)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$225 CAD and below price point for most offeringsI have tested the Basics Models sujihiki and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*Basic Models” knives generally feature some dimpling from mechanical straightening.
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Kitchen Knives
Basic Models (Santoku, Bunka, Nakiri) (Made To Order)
Price range: $30.00 through $45.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models”
While I’ve always tried to ensure I’ve had a range of offering available from highly polished honyaki to the sort of utilitarian blades a line-cook might afford, I’ve often wondered how far I could take things in that direction. Many of you have heard the story of the sculptor who, when asked how he made such impressive work, replied that he didn’t “make” the sculptures, so much as he removed everything that wasn’t integral to them. So, in that vein I asked myself the following questions…
Can I produce a knife with the same functionality as a more expensive one without it being a complete eyesore?
How important is distal taper?
How thick can a convex low bevel be without wedging?
What would it mean to make a knife with only the most essential features?
These collectively represent my answer to those questions…
They are the most basic models of knives I can make. Intended for beginners and professionals on a tight budget alike, they feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-50 to 52mm tall
-AEB-L or 52100 steel
-Rounded spines and choils
-Weights in the typical range (~160g for a 240mm gyuto and ~140g for a 165m santoku)
-Excellent food release
-Cutting ability close to more extensively ground blades
I have tested all variations of these basic models and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
* The bunka has clean sides because I was using it to experiment with surface coatings. Ultimately I abandoned that idea and ground sides are not available.
**The gyuto between the Nakiri and Bunka has a higher bevel because it was made with 2.7mm stock. I don’t presently intend to offer blades of that stock thickness.
***As a cost saving measure, no Maker’s Marks will be etched
**** All blades pictured are 52100 except the gyuto between the nakiri and bunka. Note the difference in the as quenched finish relative to the 52100 blades.
*****Basic Models” knives generally feature some dimpling from mechanical straightening.
These basic models will be made to order in batches of 10, currently available in the following sizes
Bunka, santoku and nakiri: 165mm+180mm
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Kitchen Knives
Standard Laser Line Gyuto 225mm-250mm (Made To Order)
Price range: $30.00 through $77.00“Standard Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
My basic laser offering, the “Standard Laser Line Gyuto” these are my “OG” laser pattern. These are designed to be basic knives with high performance grinds, and these blades are the exact same ones that you would find on my premium offerings.
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-Belt finishes
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material in the case of the burned oak specimens. These are not the actual knives you will receive.
**** The “Standard Laser Line Gyuto” is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Standard Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Kitchen Knives
240mm AEBL KS Type Gyuto
$50.00A 240mm gyuto in AEB-L stainless steel modeled after the Masamoto KS with a little added height and weight.
- Blade: 240mmx54mm AEB-L (~63hrc) Belt finish
- Neck: 18mmx18mm
- Handle: Bolivian Rosewood + walnut, oil finished and waxed
- POB: 40mm from the handle
- Spine: 3.24mm at the handle, 2.65mm at halfway, .68mm 1cm from the tip
- Grind: full convex 50/50
- Weight: 183
- Relieved choil and spine
- Edge: .2mm@1mm, .35mm @2mm, measured at the midpoint,
Any US Tariffs will be covered by myself in full.
To read more about AEBL click here: https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
MSC X Rockchop 270mm Honyaki Sujihiki (Sheffcut)
$50.00A 270mm honyaki sujihiki
I’m happy to announce the release of the first of my collaborations with Steve of Rockchop Knife Co.
Some of you may recall my previous collaborations with Julien Labelle, and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki! This 270mm honyaki sujihiki represents the first of our work together.
If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.
This first knife is a sujihiki, 272mm X 40mm X 2.9mm and 157g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a SheffCut abura honyaki that I quenched about 2 years ago. It has a full convex grind, distal taper, and 14000 grit mirror finish.
To learn more about SheffCut steel click: Here
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Kitchen Knives
MSC X Rockchop 215mm Mizu Honyaki Gyuto
$50.00This is the second of my collaborations with Steve of Rockchop Knife Co.
Some of you may recall my previous mizu honyaki collaborations with Julien Labelle and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki!
If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.
This second knife is a gyuto, 217mm X 52mm X 2.6mm and 138g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a W2 tool steel mizu honyaki. It has a full convex grind, distal taper, and 14000 grit mirror finish etched and polished to reveal the hamon and the ashi.
To learn more about W2 tool steel click: Here
Thanks for looking!
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Kitchen Knives
14c28n 205mm Gyuto
$50.00A 14c28n 205mm gyuto
Blade Details
Blade: 207mmx50mm 14c28n (62-63hrc) belt finish
Handle: Birch and walnut, oil finished and waxed
POB: 38mm from the handle
Spine: 2.15mm at the handle, 2.05mm at halfway, .60mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 124g
Relieved choil and spine
Edge: .2mm@1mm, .33mm@2mm from the edge, measured at the midpoint
For the makers summative take on knife steels click Here
For more information on nitrogen alloyed knife steel click Here
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Kitchen Knives
225mm A2 Gyuto
$500.00A 225mm A2 tool steel gyuto
- Blade: 225mmx50.5mm A2 tool steel (63-64hrc) 600 grit hand finish
- Neck: 17mmx18mm
- Handle: Bolivian Rosewood + walnut, oil finished and waxed
- POB: 35mm from the handle
- Spine: 3.23mm at the handle, 2.38mm at halfway, .55mm 1cm from the tip
- Grind: full convex 50/50-slight RH bias
- Weight: 173g
- Relieved choil and spine
- Edge: .18mm@1mm, .31mm @2mm, measured at the midpoint,
A2 tool steel knives are tarriff exempt
To learn more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
240mm 52100 Gyuto
$510.00This 240mm 52100 gyuto is essentially a variation of my “Deluxe Laser Line” but with an upgraded handle. It has all of the same features with a little extra class. If you’re looking for a 240mm 52100 gyuto but aren’t a fan of burned oak, this could be for you.
Blade Details
Blade: 243mmx52mm 52100 (~64/65 hrc) Stone tuned bevels + 600 grit hand finish.
Neck: 18mmx18mm
Handle: Red Zebrawood and Walnut, oil finished and waxed
POB: 40mm from the handle
Spine: 2.62mm at the handle, 2.29mm at halfway, .54mm 1cm from the tip
Grind: full convex RH bias
Weight: 160g
Relieved choil and spine
Edge: .15mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about 52100 steel click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
For the maker’s summative take on 52100 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
205mm MagnaCut Gyuto
$516.00Prices are Tariff Inclusive
A 205mm MagnaCut gyuto
This 205mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 205mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx18mm
Handle: Bolivian Rosewood mono, oil finished and waxed
POB: 24mm from the handle
Spine: 2.21mm at the handle, 1.88mm at halfway, .71mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 132g
Relieved choil and spine
Edge: .17mm@1mm, .25mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
215mm CPM-D2 Gyuto
$533.00A 215mm CPM-D2 gyuto
- Blade: 215mmx51mm CPM-D2 (~64hrc) Belt finish
- Neck: 18mmx19mm
- Handle: Birdseye maple oil finished and waxed
- POB: 40mm from the handle
- Spine: 2.55mm at the handle, 2.3mm at halfway, .68mm 1cm from the tip
- Grind: full convex 50/50
- Weight: 158
- Relieved choil and spine
- Edge: .2mm@1mm, .35mm @2mm, measured at the midpoint,
CPM-D2 is Tariff Exempt
To read more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
225mm MagnaCut Gyuto
$562.00Prices are Tariff Inclusive
A 225mm MagnaCut gyuto
This 225mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 224mmx51mm MagnaCut (~63hrc) belt finish
Neck: 14mmx18mm
Handle: Torrified curly maple mono, oil finished and waxed
POB: 40mm from the handle
Spine: 1.94mm at the handle, 1.82mm at halfway, .64mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 138g
Relieved choil and spine
Edge: .17mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
250mm 52100 Tsuchime Gyuto
$700.00A 250mm 52100 Tsuchime Gyuto
This blade is a bit of a departure from my typical “laser” style kitchen knives. This blade was forged with a heavy taper from neck to tip under special dies I made to create the embellished dimple pattern (tsuchime) on the surface. The grinding of blades like this is a bit difficult for me and it’s easy to slip and irreversibly mar the tsuchime pattern so it took very deliberate and slow progress to get it set as I wanted it. After that I leveled out the bevels using a 250 grit whetstone to even out the bevel surfaces and apply the ever essential convexity and further finished out the blade using 600 grit sandpaper. All of that extra work has resulted in this heavily tapered workhorse 250mm 52100 Tsuchime Gyuto that simply glides through produce.
Blade Details
Blade: 254mmx56mm 52100 (~65 hrc) stone flattened bevels + 600 grit hand finish
Neck: 19mmx18mm
Handle: Locally sourced sugar maple, oil finished and waxed
POB: 57mm from the handle
Spine: 6.55mm at the handle, 6.11mm above the heel, 2.66mm at halfway, .73mm 1cm from the tip
Grind: full convex RH bias
Weight: 254g
Relieved choil and spine
Edge: .22mm@1mm, .36mm@2mm from the edge, measured at the midpoint, zero ground
Blade Special Features
A forged and fully convex ground blade with stone set bevels and tsuchime
To learn more about 52100 steel click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
For the maker’s summative take on 52100 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
225mm MagnaCut Gyuto -Hand Finished W/Burl+Horn Handle
$890.00Prices are Tariff Inclusive
A 225mm MagnaCut gyuto
This 225mm MagnaCut gyuto features thicker than typical blade-stock with a fully convex, stone tuned and hand finished bevels that serves to optimize both aesthetic appeal and cutting performance. Weigh-wise I would categorize this knife as a light midweight. The handle consists of a combination of oil finished and buffed stabilized mottled maple burl and black buffalo horn. The choil and spine are nicely rounded as always but polished to a much higher degree than standard at 2500 grit.
Blade Details
Blade: 225mmx51mm MagnaCut (~63hrc) with stone turned bevels and a 500 grit hand finish
Neck: 18mmx18mm
Handle: Stabilized mottled maple burl and horn, oil finished buffed and waxed
POB: 29mm from the handle
Spine: 3.25mm at the handle, 2.28mm at halfway, .45mm 1cm from the tip
Grind: full convex RH bias
Weight: 179g
Relieved choil and spine-polished to 2500 grit.
Edge: .14mm@1mm, .25mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
Forged Banding 200mm D2 Gyuto
$900.00D2 Tool Steel Is Tariff Free And Falls under CUSMA.
A forged D2 gyuto with banding
This is a special knife utilizing materials I’ve never used previously. In the past I’ve made forged blades of differing varieties that have been etched and polished to reveal the alloy banding within the steel. This is one such blade but in a steel I had previously never worked with, ingot D2 tool steel. Surprisingly this D2 gyuto was less difficult to make than I had anticipated, though still much more difficult than any low alloy steel or A2.
The banding is phenomenally dense and photographing it was a nightmare as the pictures tended to look bland and grainy. There’s just too much detail for a nice macro shot. So while it looks a bit bland and 2D, every white line in actuality represents a bit of figuring that dances in the light as you look over the blade. Next time I forge a D2 gyuto I’ll try to make the activity a bit bolder but I didn’t want to push my luck with this stuff, never having forged it previously.
I also thought I’d try something new for the handle and used a piece of wenge end grain that has a lovely bit of character only occasionally seen on knife handles. It appears lighter than it actually is in the pictures. This D2 gyuto’s banding just refused to be photographed without otherwise excessive exposure.
- Blade: 203mmx57mm Forged D2-Tool Steel 800 grit diamond lapping film finish + etch and polishing cycles
- Neck: 18mmx18mm
- Handle: Wenge endgrain, oil finished and waxed
- POB: 30mm from the handle
- Spine: 2.7mm at the handle, 2.1mm at halfway, .59mm 1cm from the tip
- Grind: full convex
- Weight: 165g
- Relieved choil and spine
- Edge: .17mm@1mm, .32mm @2mm, measured at the midpoint,
To learn more about D2 tool steel click Here
For the makers summative take on various steels click Here
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Kitchen Knives
240mm MagnaCut Gyuto -Hand Finished W/Birdseye Maple + Horn Handle
$945.00Prices are Tariff Inclusive
A 240mm MagnaCut gyuto
This 240mm MagnaCut gyuto features thicker than typical blade-stock with a fully convex, stone tuned and hand finished bevels that serves to optimize both aesthetic appeal and cutting performance. Weight-wise I would categorize this knife as a midweight. The handle consists of a combination of oil finished and buffed roasted birds-eye maple and black buffalo horn. The choil and spine are nicely rounded as always but polished to a much higher degree than standard at 2500 grit.
Blade Details
Blade: 239mmx50mm MagnaCut (~63hrc) with stone tuned bevels and a 500 grit hand finish
Neck: 19mmx18mm
Handle: Roasted birdseye maple and horn, oil finished buffed and waxed (the crack on the right side of the handle has been filled and stabilized with CA glue)
POB: 50mm from the handle
Spine: 3.68mm at the handle, 2.91mm at halfway, .67mm 1cm from the tip
Grind: full convex RH bias
Weight: 192g
Relieved choil and spine-polished to a 2500 grit semi-mirror finish.
Edge: .16mm@1mm, .33mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
240mm Forged Banding A2 Gyuto
$1,055.00A 240mm Forged Banding A2 Gyuto
This 240mm Forged Banding A2 Gyuto was forged down from thick stock very carefully to manipulate the microstructure of the steel such that it displays an active and attractive pattern reminiscent of watering wootz or raindrop damascus. The handle is made from in-house stabilized maple burl that was carefully selected among many other blocks specifically for this project.
Blade Details
Blade: 244mmx54mm A2 tool steel (~64hrc) 2500 grit hand finish with multiple etch and polish cycles using loose abrasive
Neck: 18mmx19mm
Handle: Stabilized maple burl, oil finished buffed and waxed
POB: 39mm from the handle
Spine: 3.08mm at the handle, 2.74mm at halfway, .45mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 202g
Relieved choil and spine
Edge: .22mm@1mm, .36mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade made of forged A2 tool steel and given a very fine polish to accentuate the steel banding.
To learn more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
