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Kitchen Knives
Basic Models Gyuto
Price range: $25.00 through $30.00Introducing 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.
* 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 which is AEB-L. Note the difference in the as quenched finish relative to the 52100 blades.
These basic models will be made to order in batches of 10, currently available in the following sizes
Gyuto: 240mm
Orders will be filled as soon as I have enough to make a batch of 10 basic models knives or in intervals of 8 weeks, whichever comes first.
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Cleaver
Basic Models Cleavers
Price range: $25.00 through $50.00These 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
** I only have enough steel for 7 cleavers at the moment, and that steel represents the last of the 1.6mm thick AEB-L sheets in Canada, to make more cleavers I will need to order directly from the US and I don’t know what that
will do to my material costs or how much (if at all) I will need to adjust the price of the cleavers when I do need to make that order
*** The cleavers are only available in AEB-L at the moment due to material availability, provided there is sufficient demand, if and when I order more AEBL from the US I will consider buying a few sheets of 52100 as well to have a carbon steel variant, or barring that, 80CrV2.
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Kitchen Knives
Basic Models Sujihiki
Price range: $25.00 through $50.00These 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 are made to order in batches of 10, once 10 orders have been placed.
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Kitchen Knives
Basic Models (Santoku, Bunka, Nakiri)
Price range: $30.00 through $45.00Introducing 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.
These basic models will be made to order in batches of 10, currently available in the following sizes
Bunka, santoku and nakiri: 165mm+180mm
Orders will be filled as soon as I have enough to make a batch of 10 basic models knives or in intervals of 8 weeks, whichever comes first.
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Sujihiki (Slicer)
270mm Wootz Sujihiki
$50.00A 270mm Wootz Sujihiki
I recently developed the capacity to produce crucible steel (wootz) and so this one of the first of many yet to come. It’s a very labour intensive process but very satisfying. This blade has a calculated 1.90%-1.95% carbon which is on the higher end for crucible steel. The pattern is quite fine and exhibits a faint ladder pattern. I’ll attempt watered patterns on future blades. There’s really no describing the full extent of the detail in steel like this, it’s just packed. I look forward to experimenting with other patterns and compositions.
I’m short on maker’s mark stamps at the moment so I’ll be reserving the few I have left for completed customs and purchased blades. If this blade sells I’ll add it on prior to shipping.
Blade Details
- Blade: 272mmx41mm 190%-1.95% C wootz (64/65hrc) -1200 grit hand finish+etch and polish
- Neck: 17mmx14mm
- Handle: Bloodwood+walnut, oil finished and waxed
- POB: 40mm from the handle
- Spine: 3.25mm at the handle, 2.41mm at halfway, .73mm 1cm from the tip
- Grind: full convex RH bias
- Weight: 163g
- Relieved choil and spine
- Edge: .2mm@1mm, .37mm @2mm, .54mm @5mm, .92mm @10mm measured at the midpoint,
Blade Special Features
1.9% C 270mm Wootz Sujihiki
To learn more about wootz steel click here: https://knifesteelnerds.com/2024/04/22/wootz-the-true-damascus-steel/
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Gyuto (Chef's Knife)
245mm AEB-L Gyuto Chef Knife
$50.00A 245mm AEB-L Gyuto Chef Knife
Blade Details
- Blade: 245mmx51mm AEB-L (63 hrc) scotchbrite belt finish
- Neck: 20mmx19mm
- Handle: 136mm long, curly maple oiled and waxed
- POB: 50mm from the hande
- Spine: 2.45mm at the neck, 2.28mm at halfway, .46mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 146g
- Relieved choil and spine
- Edge: .17mm@1mm, Measured at the midpoint.
Blade Special Features
Simple, functional, utilitarian with a bit of flare.
To read more about AEBL click here: https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
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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
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
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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Petty
165mm Stainless Clad 10V Petty
$556.00A 165mm stainless clad 10v petty. This was part of the first 10v san mai I rolled around a year ago and I’ve been sitting on this petty since, just waiting for a day I felt like finishing it. There is a nickel layer, and while the cladding gets very close to the edge in places it doesn’t cross anywhere. I centered the edge on stones as I do with all my san-mai to ensure it. As KKF seems to be having issues uploading full images lately I attached the 5 other shots I have of this blade instead of posting them in full
Blade Dimensions
Blade: 165mmx30mm CPM-10v SS clad (64-65 hrc) ~400 grit hand finish
Neck: 17mmx18mm
Handle: Leopardwood and Walnut, oil finished and waxed
POB: Handle heavy
Spine: 3.22mm at the handle, 2.6mm at halfway, .86mm 1cm from the tip
Grind: full convex 50/50 0 grind
Weight: 118g
Relieved choil and spine
Edge: .21mm@1mm measured at the midpoint,Blade Special Features
165mm Stainless Clad 10V Petty
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Gyuto (Chef's Knife)
185mm MagnaCut Gyuto
$489.00A 185mm MagnaCut gyuto
This 185mm 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: 185mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx19mm
Handle: Cocobolo and Walnut, oil finished and waxed
POB: 10mm from the handle
Spine: 2.16mm at the handle, 1.88mm at halfway, .58mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 110g
Relieved choil and spine
Edge: .18mm@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
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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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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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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Sujihiki (Slicer)
285mm CPM-D2 Sujihiki
$583.00A 285mm CPM-D2 Sujihiki
Here I have a lighter 285mm CPM-D2 sujihiki available, made from the semi-stainless steel; CPM-D2. Conventional D2 has a long history of use in knives, and a derivative of it is used for some Japanese kitchen knives called SDK11 or sometimes SDL. This steel however, is a significant upgrade from conventional D2/SKD11 as the powder metallurgy process creates much finer and more evenly distributed carbides in the steel, resulting in twice the toughness at the same hardness and much improved fine edge stability (not to mention greater ease of grinding). D2 lacks any vanadium or tungsten carbides, and as a result is fully serviceable on conventional stones, despite being a fairly high wear resistant steel. This is a fairly thin suji, but owing to the very gradual taper in the first 2/3 of the blade, is quite stiff for its thickness.
Blade Dimensions
- Blade: 285mmx42mm CPM D2 (64-65 HRC) scotchbrite belt finish
- Neck: 18mmx20mm
- Handle: 130mm long, 22mmx24mm tapering to 18mmx21mm- Oil finished maple (some spalting)
- POB: 65mm from the hande
- Spine: 2.71mm at the neck, 2.4mm at 15.3cm, .71mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 152g
- Relieved choil and spine
- Edge: .17mm@1mm, .3mm@2mm, .56mm@5mm, .88mm@10mm Measured at the midpoint.
Blade Special Features
A 285mm CPM-D2 Sujihiki
To learn more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/
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Gyuto (Chef's Knife)
238mm MagnaCut Gyuto
$592.00A 238mm MagnaCut Gyuto
This gyuto is made from the revolutionary stainless steel MagnaCut and features a full convex grind to optimize food release with thin geometry. The profile has a generous flat area to prevent accordion cuts and the blade features a thin tip for fine cutting work.
Blade Details
Blade: 238mmx50mm CPM-MagnaCut (63 hrc) belt finish
Neck: 18mmx18mm
Handle: Bloodwood and Peruvian Walnut, oil finished and waxed
POB: 38mm from the handle
Spine: 2.50mm at the handle, 2.39mm at halfway, .71mm 1cm from the tip
Grind: full convex 50/50 ground
Weight: 160g
Relieved choil and spine
Edge: .14mm@1mm, .23mm@2mm from the edge, measured at the midpoint,
Note: Due to weakened electrolyte the “M” in the maker’s mark was etched a bit shallowly
Blade Special Features
A 238mm MagnaCut gyuto full convex ground for optimal food release with laser geometry
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)
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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Gyuto (Chef's Knife)
245mm Wootz Gyuto
$640.00A 245mm Wootz Gyuto
Here’s my most recent attempt at a wootz gyuto. It has a somewhat different composition than the ones I’ve previously made, and it could be thought of as a deeper hardening 26c3/spicy white. Unfortunately this composition did not give me a well broken down structure after forging, or very good contrast. I’ll most likely avoid this particular composition in the future. That said the blade does exhibit very interesting banding as well as a few ashi near the tip. Closeups of the pattern are attached.
Blade Details
Blade: 245mmx55mm 1.28% High Mn Wootz, 1200 grit hand finish + etch and polish
Neck: 21.5mmx18mm
Handle: Birdseye maple and bloodwood, oil finished and waxed
POB: 50mm from the handle
Spine: 3.04mm at the handle, 2.42mm at halfway, .52mm 1cm from the tip
Grind: flat to convex RH bias
Weight: 169g
Relieved choil and spine
Edge: .22mm@1mm, .34mm@2mm, measured at the midpoint,Blade Special Features
1.28% C high Mn 245mm Wootz Gyuto
To learn more about wootz click here: https://knifesteelnerds.com/2024/04/22/wootz-the-true-damascus-steel/
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Cleaver
205mm 80CrV2 Tsuchime Cleaver
$650.00A 205mm 80CrV2 Tsuchime Cleaver
This is a somewhat unique blade in that it’s a forge finished 80CrV2. Of the carbon steels, 80CrV2 and 1084 are the only ones available in Canada in cleaver width sheets, and that’s not a bad thing as I think that those steels are particularly better suited to cleavers than steels like W2 or 26c3 owing to their significantly greater toughness. This blade is essentially 2/3 flat with a slight upsweep to the tip in the last 1/3. Admittedly this blade is flatter ground than I find ideal, but it’s difficult to make a convex grind and preserve tsuchime with my current set up. Interestingly this my 365th kitchen knife and it came out to 365g.
Blade Details
Blade: 207mmx79mm 80CrV2 (64-65hrc) belt finished + tsuchime
Handle: Burned oak, oil finished and waxed
POB: 75mm from the handle
Spine: 3.2mm stock, no meaningful taper
Grind: RH biased fairly flat
Weight: 365g
Relieved choil and spine
Edge: .18mm@1mm measured at the midpoint,Blade Special Features
Forged tsuchime finish 205mm 80CrV2 Tsuchime Cleaver
For more information on 80CrV2 steel click here: https://knifesteelnerds.com/2022/06/23/how-to-heat-treat-80crv2/
For the maker’s summative impressions of 80CrV2 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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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/
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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/
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Uncategorized
Type XVII Longsword
$1,100.00This Oakeshott Type XVII is my very first European style sword, hopefully the first of many. This sword took some real time and effort to make as every component was fit and finished by hand. This blade probably has in excess of 35 hours of labour into it, much of that spent on guard and pommel fitment.
The Type XVII was a historically prominent but lesser replicated sword with widely varying weights and dimensions. While generally conceived of as a thrust centric blade its profile lends itself well to powerful cutting and the geometry makes it somewhat more damage resistant than flattened diamond cross section blades.
Type XVII Features
Blade: 35-5/8″ (90cm) x 1.5″ (38mm)
Taper: 5.9mm at the base, 4.76mm at halfway, and 3.2mm 1″ before the tip
Steel: 5160 spring steel (50-52hrc)
Finish: 320 hand finish for the blade, blackened hot oil finish for the fittings
Weight: ~3.5lbs (1590g)
POB: 4″ (100mm)
COP: 23″ (58.5cm)
Grip: 8.25″ (210mm)- cowhide wrapped
Guard: Type1 7-3/4″ (19.8cm)
Pommel: Scent stopper, 2-5/8″ (67mm) x 1.25″ (32mm)
Unsharpened-can be sharpened upon request depending on destination country (check your local laws before ordering)
Flattened hexagonal cross section
Threaded pommel nut allows for complete disassembly
**USA made 5160 means this item should be CUSMA compliant and tariff exempt
*** Oversized item, non standard shipping rates will apply, please contact for a quote or a quote will be provided to you after purchase
For more information on the Oakeshott Type XVII please click here: https://www.sword-buyers-guide.com/oakeshott-type-xvii.html
For the makers summative impressions on various steels click here:https://msicardcutlery.com/knife-making-steel-information-faq/
