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01-25-2021, 06:02 AM
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Member
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Join Date: Mar 2020
Posts: 12
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Knife n°3 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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01-27-2021, 10:16 AM
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Steel Addict
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Join Date: Apr 2004
Location: Northern CA.
Posts: 114
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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.
__________________
RELH
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01-27-2021, 08:03 PM
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Guru
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Join Date: Jan 2016
Location: Now live in Las Cruces NM.
Posts: 1,345
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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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01-29-2021, 07:00 PM
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Enthusiast
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Join Date: Jul 2019
Location: Austin Texas
Posts: 81
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Beautiful knife
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Tags
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a, belt, belt grinder, birch, black, building, convex grind, etching, finish, grind, grinder, handle, horn, japanese, kitchen, kitchen knife, knife, knives, logo, made, salt, template, thickness, tools, water |
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