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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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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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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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Gyuto (Chef's Knife)
225mm ProCut +Wrought Iron San-Mai Gyuto
$50.00This 225mm ProCut blade will be my first available in this new and innovative steel. I’ve elected to utilize san-mai construction for my ProCut blades owing to the costs associated with acquiring it. ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L.
This 225mm ProCut blade features a stone tuned geometry and a very fine 2500 grit finish that was finished with my own special polishing mix that results in a kasumi-like finish without the use of uchigumori
Please note that there is a small blemish in the handle where a chip was repaired during construction.
Blade Details
Blade: 224mmx51mm ProCut+ Wrought Iron (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 17mmx18mm
Handle: Stabilized amboyna burl, oil finished, buffed and waxed
POB: 42mm from the handle
Spine: 3.29mm at the handle, 2.70mm at halfway, .65mm 1cm from the tip
Grind: full convex RH bias
Weight: 183g
Relieved choil and spine
Edge: .17mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade, wrought iron clad.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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Kitchen Knives
245mm Carbon Steel Gyuto With Active Banding
$50.00This 245mm gyuto has been a long time in the works. The particular steel I selected for this blade is one that I have long been attempting to find a suitable polishing regimen for. Many attempts have been made that lead to a variety of unsatisfactory results from splotchy etches, to finishes that rubbed away completely with just a paper towel.
I’ve finally found a combination that produces not only an even and bold etch, but a durable one as well that wont simply rub away with a cloth. This blade’s finish is the culmination of approximately 50 hours of experimentation and trial and error between myself and an experienced blade polisher. For the time being at least, I’ll be keeping the alloy under wraps, but rest assured it is an excellent cutlery steel.
Alloy banding is a phenomenon that appears in essentially every ingot based steel, whether it’s mild steel, high carbon steel, stainless steel, or semi stainless tool steel. As the steel cools at the mill the various alloying elements will segregate themselves during cooling, as they have different melting temperatures within the alloy and so solidify at different rates.
The pattern in the as rolled bar is very linear and somewhat uninteresting, but with some heavy deformation at the correct forging temperatures (to avoid eliminating the pattern with excess heat) and the right heat treatment protocol (to enhance/preserve the banding while still reaching full hardness) results very reminiscent of a wattering wootz pattern are possible (as seen in this blade). Microstructurally, they are different, however at a surface level they are essentially indistinguishable.
The profile is essentially a tall KS pattern.
Blade Details
Blade: 245mm x 56mm carbon steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + alloy specific polish to bring out the banding
Neck: 16mmx19mm
Handle: Stabilized/dyed maple burl, oil finished, buffed and waxed
POB: 40mm from the handle
Spine: 2.97mm at the handle, 2.40mm at halfway, .52mm 1cm from the tip
Grind: full convex RH bias
Weight: 192g
Relieved choil and spine
Edge: .14mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Click HERE for close up video of this 245mm gyuto
Blade Special Features
Fully convex ground carbon steel 245mm gyuto with active banding.
This 245mm Gyuto features a stone tuned geometry and a very fine 2500 grit finish that was polished with my own special polishing protocol that highlights the banding without leaving a splotchy or unstable finish.
For the maker’s impression on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
210mm 26c3 San-Mai (Left Hand Bias) Gyuto
$50.00A 210mm 26c3 san mai gyuto
Here’s a potentially interesting blade. This 210mm 26c3 gyuto is my first full migaki polish on a san mai blade forged with my power hammer. I went with AEBL as the cladding hoping that it can serve as an adequately stainless substitute for the near impossible to attain 410 and 420 steels that are ideally used for SS clad carbon steel. It seems to do fairly well rust wise but is certainly less corrosion resistant than the 4xx series. I was also hoping for some interesting banding, but alas after about 12 hours of different polishes and etches I couldn’t come up with a satisfying result so I dropped down to a more functional 600 grit finish. The blade carries the first dedicated left hand biased grind that I’ve made in a while and it has excellent food release on that side.
- Blade: 211mmx56mm 26c3/AEBL san-mai (64/65hrc) 600 grit hand finish
- Neck: 20mmx18mm
- Handle: Cocobolo+walnut, oil finished and waxed
- POB: 30mm from the handle
- Spine: 3.16mm at the handle, 2.04mm at halfway, .51mm 1cm from the tip
- Grind: full convex left hand bias
- Weight: 160g
- Relieved choil and spine
- Edge: .2mm@1mm, .37mm @2mm, 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
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 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
250mm ProCut San-Mai Gyuto
$50.00A 250mm ProCut san mai gyuto
I’ve been sitting on this one for a while and finally have it done. This 250mm ProCut gyuto is similar to a shorter blade I put out in February of this year (posted HERE) and features the same kind of complex grind geometry and stonework.
- Blade: 250mmx57mm ProCut/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + etch and polish
- Neck: 19mmx19mm
- Handle: Wenge mono, oil finished and waxed
- POB: 66mm from the handle
- Spine: 3.94mm at the handle, 3.25mm at halfway, .78mm 1cm from the tip
- Grind: full convex zero grind
- Weight: 252g
- Relieved choil and spine
- Edge: .10mm@1mm, .23mm @2mm, 1.65mm at the shinogi measured at the midpoint,
As you can see the banding isn’t quite as prominent in this blade despite using the ame cladding material. I suspect this is due to the higher austenitizing temperature I used for ProCut vs the SheffCut in the last one. Nonetheless it has a distinct pattern in the cladding that I only wish I could highlight more.
*The cladding does indeed get close to the edge but at no point touches it
Any US Tariffs will be prepaid by myself in full.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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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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Gyuto (Chef's Knife)
200mm MagnaCut Gyuto
$520.00A 200mm MagnaCut Gyuto
Blade Details
Blade: 201mmx50mm CPM-MagnaCut (63 hrc) belt finish
Neck: 17mmx17mm
Handle: Paper birch heartwood and Peruvian Walnut, oil finished and waxed
POB: 35mm from the handle
Spine: 2.7mm at the handle, 2.26mm at halfway, .58mm 1cm from the tip
Grind: flat to convex 50/50 ground
Weight: 120g
Relieved choil and spine
Edge: .2mm@1mm, .30mm@2mm from the edge, measured at the midpoint,Blade Special Features
Handle body material sourced locally by the maker
To learn more about MagnaCut click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summary impressions of MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
200mm MagnaCut Gyuto
$522.00A 200mm MagnaCut gyuto
This 200mm 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: 200mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx18mm
Handle: Bolivian Rosewood and Walnut, oil finished and waxed
POB: 20mm from the handle
Spine: 2.12mm at the handle, 1.96mm at halfway, .61mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 123g
Relieved choil and spine
Edge: .13mm@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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Gyuto (Chef's Knife)
225mm MagnaCut Gyuto (Full Convex Grind)
$564.00A 225mm MagnaCut Gyuto
This 225mm MagnaCut gyuto is made from the revolutionary stainless steel MagnaCut and features a full convex grind to optimize food release with thin geometry.
Blade Details
Blade: 225mmx51mm CPM-MagnaCut (63 hrc) belt finish
Neck: 17mmx18mm
Handle: Ebiarra and Peruvian Walnut, oil finished and waxed
POB: 35mm from the handle
Spine: 2.43mm at the handle, 2.23mm at halfway, .41mm 1cm from the tip
Grind: full convex 50/50 ground
Weight: 141g
Relieved choil and spine
Edge: .22mm@1mm, .39mm@2mm from the edge, measured at the midpoint,Blade Special Features
Fully convex ground
To learn more about MagnaCut click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summary impressions of MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
240mm A2 Gyuto Chef Knife (SKD12)
$621.00A 240mm A2 Gyuto Chef Knife
This 240mm A2 Gyuto Chef Knife utilizes a profile which is a variation on my Sabatier styled pattern with a a slightly lower tip, and a slightly longer flat. It’s also a bit heavier than is typical for me owing to a bit less distal taper than I usually grind. Nail flexing, full convex and hand finished in (seemingly) everyone’s favourite semi stainless. This knife should be a delight.
Blade Dimensions
Blade: 242mmx51mm A2 (63-64hrc) 600 grit hand finish
Neck: 18mmx17mm
Handle: Birdseye Maple and Walnut, oil finished and waxed
POB: 50mm from the handle
Spine: 3.54mm at the handle, 2.74mm at halfway, .68mm 1cm from the tip
Grind: full convex slight right hand bias
Weight: 166g
Relieved choil and spine
Edge: .13mm@1mm, .26mm@2mm, .58mm@5mm, .90mm@10mm from the edge, measured at the midpoint,
Blade Construction & Steel Type
Mono steel A2 tool steel (skd12) (63-64hrc) 600 grit hand finish
Handle Material & Construction
Birdseye Maple and Walnut, oil finished and waxed
Blade Special Features
Hand finished
To read more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/
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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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Gyuto (Chef's Knife)
225mm Stainless Damascus Gyuto
$1,010.00A 225mm (9 Inch) Stainless Damascus Gyuto Chef Knife
This blade represents a real milestone in my development and work. This is an inhouse made stainless damascus gyuto.
Stainless damascus is quite difficult to make compared to carbon steel damascus and I have spent MANY dollars and hours trying and sort of succeeding. This blade is the result of tuning the process to eliminate the ~50% failure/material loss I was experiencing previously.
It’s quite light, but not handle heavy—I chose that amber coloured cocobolo handle specifically for its light weight to maintain forward balance. I’ve also done test cuts and I have to say I’m impressed. Not only does the blade have less drag than an etched carbon steel damascus knife, but despite its thinness the food release is quite impressive. Full convex grinds are really hard to beat in that regard.
Ease of sharpening: it’s basically as easy to sharpen as AEB-L– which people love.
Blade Details
- Blade: 227mmx56mm High Contrast Stainless Damascus (AEB-L+304) (62-63 hrc) 600 grit hand finish + light etch
- Neck: 18mmx18mm
- Handle: Cocobolo and walnut, oil finished and waxed
- POB: 34mm from the handle
- Spine: 1.92mm at the handle, 1.66mm at halfway, .44mm 1cm from the tip
- Grind: full convex 50/50 ground
- Weight: 123g
- Relieved choil and spine
- Edge: .19mm@1mm, .28mm@2mm from the edge, measured at the midpoint,
Blade Special Features
The steel of this 225mm (9 Inch) Stainless Damascus Gyuto Chef Knife is in house made stainless steel damascus
To learn more about stainless damascus click here: https://knifesteelnerds.com/2023/07/13/does-damascus-outperform-super-steels-testing-different-combinations/
