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Kitchen Knives
160mm 26c3 San-Mai Santoku
$50.00A 160mm 26c3 san-mai santoku
It’s been a while since I posted any new work, it’s been a crazy month and among other things I now have a power hammer in my shop that I’ve been learning how to use. This 160mm 26c3 san-mai santoku is the first of those forged blades to be made available and others will be posted in the coming days. The blade has stone set bevels with good convexity, and while I didn’t go nuts removing every single grinder scratch from the blade 98% of them are gone. Initially I tried a coticule kasumi on one side and got some scratching so I swapped to my uchigumori finger stones to a much better effect and that’s what I’ll stick with from here on out.
- Blade: 160mmx56mm 26c3/mild san-mai (64/65hrc) – stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx19mm
- Handle: Cocobolo+walnut, oil finished and waxed
- POB: 32mm from the handle
- Spine: 2.9mm at the handle, 1.96mm at halfway, 1.65mm 1cm from the tip
- Grind: full convex high bevel 50/5
- Weight: 165g
- Relieved choil and spine
- Edge: .15mm@1mm, .33mm @2mm, 1.7mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
180m Low Bevel Bunka 26c3 San-Mai
$50.00A 180mm low bevel bunka in 26c3 san mai.
This 180mm low bevel bunka represents the first forging I performed with my new power hammer and my first shot at forged hollow bevels. Overall it came out well but I’m confident I can get things much thinner with a better set of dies. The blade has been tested and it’s as you would expect with these dimensions, it handles like a workhorse and has excellent food release with no stiction. It does require a little bit more force in denser produce but nothing that feels like work.
- Blade: 183mmx51mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 17mmx16mm
- Handle: Red Zebrawood +walnut, oil finished and waxed
- POB: 38mm from the handle
- Spine: 5.4mm at the handle, 5.2mm above the heel, 2.4mm at halfway, 1.98mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 200g
- Relieved choil and spine
- Edge: .16mm@1mm, .54mm @2mm, 1.74mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
170mm 26c3 Bunka
$50.00A 170mm 26c3 san mai bunka
- Blade: 170mmx55mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx18mm
- Handle: Bolivian Rosewood +walnut, oil finished and waxed
- POB: 35mm from the handle
- Spine: 3.1mm at the handle, 3.5mm above the heel, 2.3mm at halfway, 1.61mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 186g
- Relieved choil and spine
- Edge: ..2mm@1mm, .46mm @2mm, 1.75mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
140mm 26c3 Sabaki
$50.00A 140mm 26c3 sabaki
The sabaki is a type of Japanese boning knife. Like the honesuki it excels at removing meat from bones and separating joints but it has a more robust design better suited to large mammals than a honesuki.
- Blade: 140mmx25mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx18mm
- Handle: Burned oak oil finished and waxed
- POB: At the handle
- Spine: 2.6mm at the handle, 2.5mm before the tip
- Grind: full convex low bevel 50/50
- Weight: 97g
- Relieved choil and spine
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
230mm Forged Low Bevel Gyuto (26c3)
$50.00A 230mm forged 26c3 san mai gyuto
My forging experiments continue and while I’m getting close to where I want to be, I’ve determined I need better dies to take me the rest of the way. This 230mm forged blade is like the previous ones, and once again I did no go to the extent of taking out all of the grinder marks as it was primarily built as a tool to learn on. The edge geometry is perhaps the thinnest I have ever made and the knife cuts beautifully.
- Blade: 232mmx60mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx19mm
- Handle: Bolivian Rosewood mono, oil finished and waxed
- POB: 62mm from the handle
- Spine: 2.94mm at the handle, 2.21mm at halfway, 1.32mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 225g
- Relieved choil and spine
- Edge: .10mm@1mm, .23mm @2mm, 1.65mm at the shinogi measured at the midpoint,
Any US Tariffs will be covered by myself in full.
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
