MSicard Cutlery

tsuchime

  • 205mm 80CrV2 Tsuchime CleaverQuick View
    Cleaver

    205mm 80CrV2 Tsuchime Cleaver

     $650.00

    A 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/

  • 250mm 52100 Tsuchime Gyuto Out of stock Quick View
    Gyuto (Chef's Knife)

    250mm 52100 Tsuchime Gyuto

     $700.00

    A 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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