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Old 01-25-2021, 06:02 AM
Dan512 Dan512 is offline
Join Date: Mar 2020
Posts: 12
Knife n3 is done, a Gyuto this time

I love building tools, using them, learning new skills.

So this time, after my first two knives, I aimed a bit higher.

I wanted a japanese inspired Gyuto type kitchen knife with a Wa handle and a convex grind.

This is the result.

Steel is 1.2419 / 105WCr2 hardened to 61 HRC.

Blade thickness at spine is 2,0mm, with a full taper

blade height 50mm

Overall length is 335mm, blade length 200mm. My oven length is only 300mm so I couldn't stretch any further.

The handle is my first Wa-type handle. I used the dowel method. It is made from black horn beam, copper an stabilized karelian birch.

I also did the logo etching with a self-built etcher, salt water and a die-cut template, thanks to my wife's die cut plotter.

The blade finish was completely done on the belt grinder, with Trizact A16 and the a green Scotchbrite belt.
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Old 01-27-2021, 10:16 AM
Bob Hatfield Bob Hatfield is offline
Steel Addict
Join Date: Apr 2004
Location: Northern CA.
Posts: 114
That is a beautiful kitchen knife. At 61RC it will hold a sharp cutting edge. Do not turn your back on it, or your wife will steal it for her kitchen chores.

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Old 01-27-2021, 08:03 PM
jimmontg jimmontg is offline
Join Date: Jan 2016
Location: Now live in Las Cruces NM.
Posts: 1,345
Looks very nice. You can tell you put some effort into making it. I am not familiar with the steel you used, but Rc 61 is hard enough for any kitchen task.
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Old 01-29-2021, 07:00 PM
Tex65 Tex65 is offline
Join Date: Jul 2019
Location: Austin Texas
Posts: 81
Beautiful knife
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