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Kitchen Knives
240mm ProCut San-Mai Gyuto
$50.00This 240mm ProCut blade will be my second 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 240mm 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. This finish highlights the core steel while creating a smokey haze where some minor carbon migration has occurred and leaves subtle intimations of the endogenous banding within the cladding steel. Interestingly enough it even highlighted a couple of inclusions within the cladding steel.
Blade Details
Blade: 240mmx51mm ProCut+ Low carbon steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 17mmx19mm
Handle: Stabilized/dyed maple burl and paper micarta, oil finished, buffed and waxed
POB: 40mm from the handle
Spine: 3.53mm at the handle, 2.42mm at halfway, .68mm 1cm from the tip
Grind: full convex RH bias
Weight: 196g
Relieved choil and spine
Edge: .16mm@1mm, .27mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade, low carbon 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
190mm ProCut San-Mai Gyuto With Banding
$50.00This 190mm ProCut San-Mai Gyuto represents a large step forward in my polishing abilities. In this blade the various hues of carbon diffusion are visible at the weld interface while the cladding itself carries a natural mural of alloy banding patterns that exist within the steel itself.
Blade Details
Blade: 190mmx55mm ProCut+ stainless steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 18mmx19mm
Handle: Stabilized/dyed maple burl and paper micarta, oil finished, buffed and waxed
POB: 30mm from the handle
Spine: 3.26mm at the handle, 2.54mm at halfway, .71mm 1cm from the tip
Grind: full convex RH bias
Weight: 173g
Relieved choil and spine
Edge: .14mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Click HERE for close up video
Blade Special Features
Fully convex ground blade, stainless clad with active banding.
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 190mm ProCut San-Mai Gyuto features a stone tuned geometry and a very fine 2500 grit finish that was polished with my own special mixture that results in a kasumi-like finish without the use of uchigumori. This finish highlights the core steel while creating a smokey haze where some minor carbon migration has occurred and reveals the endogenous banding within the cladding steel.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
For the maker’s impression on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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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
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/
