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apicius9
04-03-2012, 05:23 PM
I really have to calibrate my monitor, it's bright pink on my work screen and I was wondering what to think of it...

Stefan

Dave Martell
04-03-2012, 05:43 PM
Nice work! The etching also came out really well on that one.

Thanks. I've been lucky on the last 3 of the maker's marks.

Dave Martell
04-03-2012, 05:45 PM
I really have to calibrate my monitor, it's bright pink on my work screen and I was wondering what to think of it...

Stefan

I have an old CRT and it shows the true colors very well of things and this handle looks light red on my monitor but on Robin's LED monitor it's as pink as can be. :D

Bryan G.
04-04-2012, 12:32 AM
Looks red on mine clearly. It always tend to darker up after being in the kitchen for a bit. I agree and thought the same about the Makers mark. Definitely gonna market the Martell name around the kitchen for you. After thinking about it, I think I need a purple handled knife now. Blue is negative/calming. Red positive/aggressive. Purple is the color of the master. Balanced and wise. I'll put it all together down the line and we'll do a purple, or maybe pass that one on to Mr Mike Henry if I've given Dave enough headaches :) ... ah now for the waiting game! More pics to come Dave

Kind Regards

Dave Martell
04-04-2012, 02:14 AM
Purple is up next? :jumpy:

Bryan G.
04-05-2012, 12:52 AM
It's gotta go on a really special knife to be the "master" knife. Gotta do a yellow one too. The red one is the "get $^!t done" one

Bryan G.
04-07-2012, 02:08 AM
Open letter to my friend Dave Martell

Dave I got off work and am trying to contain myself from cutting everything in the house. Luckily I left my large board at work so it makes it a little easier. I have to admit I really wanted you to find some natural wood for the handle material, but stick with my thought of let the maker do what's in his heart and mind and it'll come out perfect. I think you picked out a fantastic combo and being as it will be used in a pro kitchen as you mentioned it is gong to work out fantastic. The choil is perfect and I don't know if you decided on changing your original spec or not, but I think it becomes a bit more versatile with the choil like this. The balance is spot on and everything I had slight concerns about before I got the knife are gone and I knew they would be. It is the perfect blend between east and west, laser and workhorse, slicer and chopper. I thought it might be too much with the width or the blade a bit too heafty after reading some comments... But this knife is light, agile and just well designed. Edge is great and thank you for the soft case. The handle is perfect balance with just enough weight on it, very light. I haven't even used it yet and I already know it's gonna be used for a long time to come my friend. The only problem I might have is I seem to do less cooking and more directing these days, might have to give the entire prep crew off at the new store tomorrow. Did I mention the handle is RED? Definitely even more so in person. Another one of a kind handles from you. I will be sure to place some pictures and hopefully videos up on my FB page and wherever I'ma post my stuff. Thank you again my friend for your focus and persistentance. Keep yourself positive and let go of any negativity of ANY kind you may hold in your mind, for surely if you do so, the sky is the limit my friend. You need not compare yourself to anyone else, your style is unique.

Kindest Regards

Bryan Gallagher

Dave Martell
04-07-2012, 07:35 PM
I'm glad that you like it Bryan. :)

Bryan G.
04-08-2012, 01:19 AM
https://lh3.googleusercontent.com/-q427ZmFRjq0/T4EO0xHyQYI/AAAAAAAAAtE/3IYHilQRqiw/s912/DSC_0644.JPG right out the soft case on my board at work before even wiping the wax off it

https://lh5.googleusercontent.com/-KXCcUH4Ret4/T4EO2sZFYiI/AAAAAAAAAtM/5pu1eQ7EvDo/s912/DSC_0646.JPG see

https://lh3.googleusercontent.com/-FHKWAjqvJ9Y/T4EO_IU1TWI/AAAAAAAAAtU/G_Sr7f_AHjQ/s912/DSC_0704.JPG back home after day of work, she is "all natural" ... she was busy with all different kinds and types

https://lh3.googleusercontent.com/-aVdpeRWL8c0/T4EPBkqnJ5I/AAAAAAAAAtc/Pb77qv-d1dE/s912/DSC_0705.JPG building a patina quick

https://lh6.googleusercontent.com/-QigFJZTHXec/T4EPcYcvBRI/AAAAAAAAAt0/6iEd3252UUA/s912/DSC_0709.JPG

https://lh6.googleusercontent.com/-I_E67Q0sTVA/T4EPHQNPfvI/AAAAAAAAAtk/UnFNIgozGqA/s576/DSC_0706.JPG

https://lh6.googleusercontent.com/-fNaGi-hAri0/T4EPiaPjIRI/AAAAAAAAAt8/pQ0ncxQrvDc/s576/DSC_0710.JPG Thank you Dave, gotta adjust to the length still a bit, but it's super versatile. I see a shorter version down the road to match. This thing is like a gyuto/suji/yangi. The weight is spot on for me. If it was heavier there is no way I could go long periods using it. Anyways I look forward to a full review with better photos and input. You did a great job and I thank you.

Kind Regards

Bryan

Bryan G.
04-08-2012, 01:24 AM
https://lh3.googleusercontent.com/-u8XwQAx9M_E/T4ESi9tCd5I/AAAAAAAAAuI/2svnhQV2ZIs/s912/DSC_0665.JPG

To prove she cuts, here's a dish I did today with her. She cuts butter ... i mean tuna ... like butter :wink:

Dave Martell
04-08-2012, 01:40 AM
Cuts tuna like butter....I love it! Thanks for the pictures and updates Bryan. :doublethumbsup:

99Limited
04-08-2012, 07:44 AM
Isn't it great to see your work, at work and the culinary results? No questions Bryan is a happy camper.

Dave Martell
04-08-2012, 11:04 AM
Isn't it great to see your work, at work and the culinary results?

Yes sir, that's the best! :)

stereo.pete
04-09-2012, 01:14 AM
Beautiful dish and photo Bryan and of course, great work Dave, I love that handle.

Bryan G.
04-11-2012, 10:04 PM
Thank you Pete. Full review coming soon.

Dave Martell
04-28-2012, 02:07 PM
Here are Sean's 240mm Martell gyutos.

I have no idea what the wood types are as they were supplied by the customer. One is spalty and tough (an odd combination of attributes) and the other was what I'll refer to as "corkwood" (so you get the picture there). :)

The blades are made from O-1, full tang western style, copper pins, African blackwood bolsters, & G10 liners.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=6573&d=1335632380

obtuse
04-28-2012, 02:35 PM
very nice!

Dave Martell
04-28-2012, 08:55 PM
Thanks :)

mhenry
04-28-2012, 09:32 PM
Awesome! Dave

markk
04-28-2012, 10:31 PM
very nicely done

PierreRodrigue
04-28-2012, 11:56 PM
Nice work Dave! I like 'em!

kalaeb
04-29-2012, 12:01 AM
Sweet looking knives. Can't wait unit you add a bull nose butcher to your lineup. :saythat:

WildBoar
04-29-2012, 12:28 AM
Nice work, Dave!

Dave Martell
04-29-2012, 01:37 AM
Thanks guys.....except you Matt :D

Bryan G.
05-01-2012, 06:24 PM
Makes me want a Gyuto to match, sheesh

don
05-01-2012, 10:53 PM
Really nice! I like the African blackwood handles.

Dave Martell
05-01-2012, 11:05 PM
Really nice! I like the African blackwood handles.


I've got a small stash of that stuff, courtesy of BurlSource. :)

Dave Martell
05-05-2012, 07:51 PM
Here is Joe's 240mm Martell gyuto, O-1 blade, amboyna burl scales, dyed redwood bolsters, nickel silver pins, & G10 liners. The wood is all from BurlSource.

Joe's coming here in a few weeks to pick this up so I hope that I'm not getting in trouble posting pictures now before he gets to see it in person but I just couldn't wait to share. :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=6802&d=1336258239

obtuse
05-05-2012, 10:45 PM
Very nice! Keep em coming

Jim
05-06-2012, 01:37 AM
Very clean and handsome job Dave.

Dave Martell
05-06-2012, 12:45 PM
Thanks guys :)

Eamon Burke
05-06-2012, 01:38 PM
That's some high contrast!

Burl Source
05-06-2012, 04:15 PM
Another beauty!
Great looking knife Dave.

Twistington
05-06-2012, 04:30 PM
That last one you posted is one of the neatest western handles i have seen in a while... and im not even in to adventurous color combinations.

Dave Martell
05-06-2012, 05:05 PM
The customer had asked for amboyna and left the bolster choice to me. I think I was in a weird mood the day I put it together but even though it's very different I still like it and I believe the knife's owner does too so it's all good in the end.

Thanks for the compliments. :)

Burl Source
05-08-2012, 11:19 PM
I have liked just about everything I have seen from you Dave.
and they seem to just keep getting better.
Got any more photos for us to drool over?

Dave Martell
05-09-2012, 12:32 AM
I have liked just about everything I have seen from you Dave.
and they seem to just keep getting better.
Got any more photos for us to drool over?


You just say these nice things so that we buy more wood from you. LOL :D

Thanks Mark :)

unkajonet
05-09-2012, 02:44 AM
Um, am I mistaken, or was there a request for more pics?

More pics, please.

Burl Source
05-09-2012, 01:01 PM
You just say these nice things so that we buy more wood from you. LOL :D
Thanks Mark :)
Since I don't get to keep the wood for myself,
the next best thing is getting to see photos of how it is used.

Mike Davis
05-11-2012, 12:23 AM
Pretty good stuff Dave...Especially for a bald white guy ;)

Dave Martell
05-11-2012, 11:30 AM
Pretty good stuff Dave...Especially for a bald white guy ;)


LOL :D

Dave Martell
05-18-2012, 02:38 PM
Here is Zach's 300mm Martell O-1 sujihiki with dyed (gray?) maple (wood from BurlSource) scales, koa (wood from Stefan) bolstera, copper pins, & G10 liners.

I did a different type of surface finish on this one, it's a high polished satin vs the more mirror(esque) that I've been doing. This is actually a lot harder to do but it's super slick and something that I've been experimenting with in use. I've been happy with the results it gives (for less stiction) but I have to get the procedure tweeked some to make it faster as it's VERY time consuming as it is. If it's worth it in how it works then I'll continue it, Zach please let me know how this works out for you in this regard.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=7234&d=1337362689

obtuse
05-18-2012, 03:41 PM
Nice! I like the finish

Kyle
05-18-2012, 04:17 PM
Damn, that thing is friggin' cool! Loving the new finish.

WillC
05-18-2012, 04:52 PM
Love that combo, very nice Dave.:biggrin:

Zach
05-18-2012, 05:01 PM
awesome dave i'm stoked!!

WildBoar
05-18-2012, 05:48 PM
Great word Dave -- very nice looking knife! Good score, Zach.

mhlee
05-18-2012, 06:06 PM
+1 to the new finish. I wish my Martell had that finish. The stiction/food release is one of my few complaints about my Martell gyuto.

Dave Martell
05-18-2012, 06:25 PM
+1 to the new finish. I wish my Martell had that finish. The stiction/food release is one of my few complaints about my Martell gyuto.


Hey Michael, you should send it back - I'll hook it up. :)

Dave Martell
05-18-2012, 06:29 PM
Here's a low light picture that shows the finish with a little more detail....

mhlee
05-18-2012, 06:32 PM
Hey Michael, you should send it back - I'll hook it up. :)

Really??? You're the man, Dave. :doublethumbsup: I'll be in touch!!!

Thanks again!

Dave Martell
05-18-2012, 06:41 PM
Really??? You're the man, Dave. :doublethumbsup: I'll be in touch!!!

Thanks again!


Yeah no problem but you've got to let me know if it sucks more or less - I need me some feedback. :D

Dave Martell
05-25-2012, 04:48 PM
Here is Sean's 240mm Martell 1084fg/15n20 damascus gyuto.

This steel was made special for us by a talented young forger from upstate NY; Dan Seaver of PureDamascus.com (http://www.puredamascus.com/). The steel was wonderful to work with and provided just the look I was after. I'm sure that I'll be ordering more of this fine steel from from Dan in the near future.

The handle is comprised of African Blackwood bolsters (supplied by BurlSource), dyed Redwood Burl (supplied by the customer - acquired through Arizona Ironwood), copper pins, and double G10 liners.

The tang on this knife is all damascus although it will not give up the looks right now. I'm sure this hidden feature will reveal itself to the user over time.

Things that don't come through in the pictures is the metallic flash and movement of the burl character in the redwood (it's simply fantastic!) and the 3D movements of the patterning in blade (needs a video to see this!).

To date this is the most expensive, complex, and well detailed knife that I've done and I'm actually (for once) quite pleased with the results. I hope that Sean will like it as much (or more hopefully) and that he gets a lot of enjoyment from using it over the years.

Sean, thanks for the opportunity to push my limits. :)

Dave



http://www.kitchenknifeforums.com/attachment.php?attachmentid=7490&d=1337975221

http://www.kitchenknifeforums.com/attachment.php?attachmentid=7498&d=1337980428

HHH Knives
05-25-2012, 04:58 PM
WOW, Thats a beauty! Love the look of that redwood! as well as the dammy! Great job on all fronts!

echerub
05-25-2012, 04:58 PM
Woowoo! That knife looks really nice! :)

Eamon Burke
05-25-2012, 05:29 PM
Damn, Dave! That looks like a user! I'd be proud to beat up some food with that thing.

mhlee
05-25-2012, 05:44 PM
That is RAD. :headbang:

PierreRodrigue
05-25-2012, 08:19 PM
VERY tidy work! well done my friend!

knyfeknerd
05-25-2012, 08:35 PM
The only 2 things that would make it better are: 1-if it were a 270, 2-if it were mine!!!

sachem allison
05-25-2012, 09:10 PM
excellent work Dave.

obtuse
05-25-2012, 09:37 PM
That's beautiful

Dave Martell
05-25-2012, 09:39 PM
You guys are too kind.....thanks! :)

Burl Source
05-25-2012, 10:14 PM
Beautiful work Dave.
Very clean and conservative.
Killer steel.
I really like the combo of black liner, blackwood, redwood and copper pins.
You really brought out the beauty without overdoing it.
(not sure if that made sense)
Beautiful Knife!

If Sean doesn't like it, I have a birthday coming up...........in October.

EdipisReks
05-25-2012, 10:44 PM
Here is Sean's 240mm Martell 1084fg/15n20 damascus gyuto.

This steel was made special for us by a talented young forger from upstate NY; Dan Seaver of PureDamascus.com (http://www.puredamascus.com/). The steel was wonderful to work with and provided just the look I was after. I'm sure that I'll be ordering more of this fine steel from from Dan in the near future.

The handle is comprised of African Blackwood bolsters (supplied by BurlSource), dyed Redwood Burl (supplied by the customer - acquired through Arizona Ironwood), copper pins, and double G10 liners.

The tang on this knife is all damascus although it will not give up the looks right now. I'm sure this hidden feature will reveal itself to the user over time.

Things that don't come through in the pictures is the metallic flash and movement of the burl character in the redwood (it's simply fantastic!) and the 3D movements of the patterning in blade (needs a video to see this!).

To date this is the most expensive, complex, and well detailed knife that I've done and I'm actually (for once) quite pleased with the results. I hope that Sean will like it as much (or more hopefully) and that he gets a lot of enjoyment from using it over the years.

Sean, thanks for the opportunity to push my limits. :)

Dave



http://www.kitchenknifeforums.com/attachment.php?attachmentid=7490&d=1337975221

http://www.kitchenknifeforums.com/attachment.php?attachmentid=7498&d=1337980428


that's a great looking knife!

Mike Davis
05-28-2012, 03:23 PM
Very nice work Dave!!! That gyuto is awesome, but for some reason i am gravitating towards the Suji....Everything on that suji just looks right to me...I will be in contact this week :) We need to talk!

Dave Martell
05-28-2012, 06:03 PM
Thanks Mike :)

mhlee
05-28-2012, 06:23 PM
Yeah no problem but you've got to let me know if it sucks more or less - I need me some feedback. :D

Of course. I bet your most recent knives have significantly improved from before.

Dave Martell
05-28-2012, 07:33 PM
Of course. I bet your most recent knives have significantly improved from before.


I hope so but ya never know.... :D

Dave Martell
06-18-2012, 07:39 PM
Finally....this one....is complete!

Every now & then you get a job that just kicks your ass and this was a real ass kicker. This knife was done at least 4 times, yeah like 95% done and then bam something else goes wrong and I'm not even going to mention all the bloops along the way.

So anyway, the day has finally come for this one to depart me and I'm very happy to see it go. :D

This is Matt's 240mm gyuto in O-1 with a hidden tang western (new handle configuration for my knives) using spalted (another mistake I made) Oregon maple, African blackwood, copper & G10 spacers, with a copper mosaic pin.

Now I can get going on the rest of them. :thumbsup:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=8094&d=1340059144

SpikeC
06-18-2012, 08:46 PM
Well it certainly is a doozy!

Crothcipt
06-18-2012, 08:50 PM
Wow very nice.

markenki
06-19-2012, 12:59 AM
Wow, that looks awesome! Very well done! Congratulations to Matt! I like the looks of the handle. East meets West. :doublethumbsup:

PierreRodrigue
06-19-2012, 11:51 PM
Curious... did you happen to wreck any previous attempts on this handle, as in grind into the tang slot at all?

Very clean work by the way, I like it!

knyfeknerd
06-20-2012, 12:22 AM
Killer! I love how the handle fits it.

JohnnyChance
06-20-2012, 01:50 AM
This is Matt's 240mm gyuto in O-1 with a hidden tang western (new handle configuration for my knives)

Are all your westerns going to be in this style now?

chinacats
06-20-2012, 03:32 AM
Might be a new trend in handles...I like it a lot!

Dave Martell
06-20-2012, 11:48 AM
Curious... did you happen to wreck any previous attempts on this handle, as in grind into the tang slot at all?




That was probably the only thing that didn't happen while working on this knife. :)

Dave Martell
06-20-2012, 11:53 AM
Are all your westerns going to be in this style now?


I'm thinking about making the hidden tang western handle the basic with the full tang (with scales) western an available upgrade. There's people who like them both so I'll offer both but the hidden tang is easier to get great results plus it's more likely to not lead to re-work issues as wood movement is very much a reality with handles.

Dave Martell
06-20-2012, 11:54 AM
Thanks for all the kind words folks. :)

Johnny.B.Good
06-20-2012, 04:29 PM
Beauty Dave. I really like this one.

add
06-20-2012, 10:48 PM
Wonderful !

Dave, looks like you really seem to be hitting your stride on these hidden tang handles.

From here, sizing and contours are great.

heirkb
06-22-2012, 10:52 PM
I don't know about others, but if I were to have a hidden tang western, I'd want it with little or no emoto/neck so that the bolster would be almost up against the choil like in normal western handles. It looks somehow awkward and dangly to me otherwise. Others may disagree, though.

Dave Martell
08-04-2012, 05:17 PM
Here is Josh's Martell/Keller 240mm wa-gyuto.

This one took a long time to get completed and I want to thank Josh for his patience as well as Stefan for his fine quality of work.

The blade grind on this one came out just about as good as I could ask for, likely the best I've done yet, and I'm sure it'll give good performance to it's new owner. Thanks again Josh and enjoy! :)



http://www.kitchenknifeforums.com/attachment.php?attachmentid=8958&d=1344111436

obtuse
08-04-2012, 05:30 PM
that's a stunner, great job both of you!

unkajonet
08-04-2012, 05:32 PM
...salivating. Great job!

knyfeknerd
08-04-2012, 07:28 PM
Beautiful work Dave and Stefan. I wish it was mine.

SpikeC
08-04-2012, 07:42 PM
Really sweet knife!

RRLOVER
08-04-2012, 08:25 PM
Very Nice.....Love the polish on the blade.

mhlee
08-04-2012, 08:31 PM
That is an exceptionally nice looking knife, Dave! Great work by you and Stefan!

Jim
08-04-2012, 10:17 PM
A very handsome knife!

Dave Martell
08-05-2012, 12:47 AM
Thanks guys :)

cookinstuff
08-05-2012, 01:20 AM
That knife looks like a real worker, great stuff Dave, now Josh can sit back and let his knife do all his work.

Josh
08-05-2012, 07:43 AM
:headbang:
Thanks Dave for all your hard work on this. It looks fantastic, and I can't wait to get my hands on it. I have a feeling, that in the future, knife makers will charge me, and only me, more for my order, as I seem to be carrying bad karma, driving rework!

cookinstuff
08-05-2012, 10:38 AM
ooh this knife is going to the gta, that means I can 'check' it out when Josh isn't home right?

Josh
08-05-2012, 10:55 AM
ooh this knife is going to the gta, that means I can 'check' it out when Josh isn't home right?

alright... time to build a knife safe
:knight:

Dave Martell
08-05-2012, 11:21 AM
I'm glad that you like it Josh. It'll be shipping out tomorrow morning so you better get to work on scoring that knife safe. :)

Dave Martell
08-10-2012, 02:43 PM
Here is Dan's new 240mm Martell western gyuto. It is made from O1 steel, has a full tang, nickel silver pins, maple bolster, koa scales (wood from Stefan), and G10 liners.

Thanks for your patience Dan - enjoy your new knife! :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=9069&d=1344620595

Eamon Burke
08-10-2012, 03:06 PM
ooo really digging this one.

Johnny.B.Good
08-10-2012, 03:57 PM
Nice work Dave.

Beautiful wood on this one.

SpikeC
08-10-2012, 04:12 PM
Very pretty handle on this one!

obtuse
08-10-2012, 04:17 PM
Nice!

stopbarking
08-10-2012, 07:18 PM
Glad you like it Eamon. You will be holding it before I do.

Looks awesome Dave!

Eamon Burke
08-10-2012, 07:20 PM
Glad you like it Eamon. You will be holding it before I do.

Looks awesome Dave!

yesssss

mr drinky
08-10-2012, 07:28 PM
That's a beautiful knife Dan. Congrats.

k.

Vertigo
08-10-2012, 10:12 PM
:beatinghead:

Ooof. Nice knife!

Burl Source
08-11-2012, 04:45 PM
Very nice knife!!!!!

Candlejack
08-11-2012, 05:31 PM
This handle actually made me like koa a bit.. first time i've actually liked a koa-handle, but that might be because i've mostly seen it on WA's before, and it's better for western handles imo.

Lefty
09-12-2012, 11:03 AM
How come I'm just now noticing how great of a profile these gyutos have?

Eamon Burke
09-12-2012, 12:39 PM
You had your eyes closed.

markenki
09-12-2012, 12:50 PM
Beautiful, Dave.

Dave Martell
09-25-2012, 07:00 PM
FINALLY - the 1st complete nakiri is done! :EDance2:

Gerald your produce should be crapping themselves right about now for what's on the way. :D

The blade is 180mm made from O-1 hardened to Rc61 with the use of cyro. The handle is western style full (tapered) tang using dyed Oregon maple burl for the scales and African blackwood for the bolsters (wood from Burl Source) along with G-10 liners and copper pins.

This came out so nice and I'm thrilled with it. I'm thinking that I need to score me some damascus for this pattern, it'd show off well I think.

Well her she is....

Carl
09-25-2012, 07:12 PM
OMG, that's beautiful.

SpikeC
09-25-2012, 07:16 PM
Yer startin' get this stuff sorted, eh?

Eamon Burke
09-25-2012, 07:33 PM
This one, to me, screams "DAVE!".

Really great job. Maybe my favorite knife from you so far, there's a lot to appreciate. I think if I lived in PA, I'd bring some wine to your house and we could stare at it and talk.

markenki
09-25-2012, 07:39 PM
Very cool.

Shinob1
09-25-2012, 07:59 PM
I'm in love! That wood is amazing. I cant wait to get it and start chopping up a storm of veggies. :knight:

knyfeknerd
09-25-2012, 08:29 PM
Congrats Gerald, I think we all are very jealous.
Dave, that handle is killer. What an amazing piece of wood.

tgraypots
09-25-2012, 08:53 PM
I think if I lived in PA, I'd bring some wine to your house and we could stare at it and talk.
Agreed. Very well done Dave.

Dave Martell
09-25-2012, 08:54 PM
Thanks for all the kind words guys and I'm happy to see that Gerald likes it too. :)


I forgot to mention that this is convex ground from spine to edge and tapered from handle to tip on the spine but the edge is nearly the same thickness from heel to tip. For reference I compared it with my Watanabe nakiri (which I LOVE) and this has a much thinner cross section on the bottom half and more convexity. I'm sure that this should be quite the cutter.

Von blewitt
09-25-2012, 09:36 PM
I'm not a nakiri guy....... I should say I wasn't a nakiri guy! I'd jump the fence for one of these.... Stunning!

echerub
09-25-2012, 09:48 PM
Beautiful, beautiful knife!

kalaeb
09-25-2012, 09:54 PM
Wow!

heldentenor
09-25-2012, 09:56 PM
I need to stop reading this thread--it makes it that much harder to wait for mine! Beautiful knife. Gerald, we don't have many nakiri users or many Martells for the cookbook--hope you'll consider submitting with this baby.

EdipisReks
09-25-2012, 09:58 PM
now that's a nakiri i would like to own!

Shinob1
09-26-2012, 12:57 AM
I need to stop reading this thread--it makes it that much harder to wait for mine! Beautiful knife. Gerald, we don't have many nakiri users or many Martells for the cookbook--hope you'll consider submitting with this baby.

I'd be honored to be part of the cookbook. I'll revisit the thread and see what I could contribute recipe wise.

ecchef
09-26-2012, 02:22 AM
Wow....like some kind of intergalactic nebula. Nice work Dave!

Justin0505
10-01-2012, 07:33 PM
YOWZA! That's one slick nakiri.
How does thickness compare to the gyuto?

Is the entire nose rounded/an arc or is it just an optical illusion from the top and bottom corners being rounded?

Really nice work!

Dave Martell
10-01-2012, 08:25 PM
YOWZA! That's one slick nakiri.
How does thickness compare to the gyuto?

Is the entire nose rounded/an arc or is it just an optical illusion from the top and bottom corners being rounded?

Really nice work!


The nose is curved, I think that it's a little more graceful like this than square.

The thickness is similar to the gyutos but the convexing is a bit different since it's so tall. It's hard to describe.

ThEoRy
01-17-2013, 04:46 PM
How bout an update here? I'd like to know how that nakiri turned out from the performance end. Is it a great cutter, how's the food release, edge retention, etc. The world wants to know!

Burl Source
01-17-2013, 06:27 PM
.....and pictures.
We like to look at the pictures!

Drumjockey
01-21-2013, 01:26 PM
Beautiful. Have you ever done a kiritsuke? Thinking of owning a DM Kiri got my mouth watering

Dave Martell
01-21-2013, 01:30 PM
Beautiful. Have you ever done a kiritsuke? Thinking of owning a DM Kiri got my mouth watering


No not yet but I do have one on order. Thanks for the kind words. :)

mbertsche
07-23-2013, 07:31 AM
Gorgeous work Dave!

Dave Martell
07-24-2013, 03:18 PM
Throw a brisket in the smoker Jim, you've got a new slicer on the way as well as a new nakiri for prep work. :)

Both knives are made from O-1 (Rc 60-61)

Handles were made by Stefan Keller, designed with input from Jim. We've got another (matching) handle here that's going on a special project 270mm gyuto coming in the not too distant future.

These two are the first of my knives that are marked on the right side of the blade. I will continue to do this unless requested to do otherwise or I have a left handed customer that I know about. The reason for this change is that I want the logo to be seen when the knife is laid on the board as well as when being hung on a magnetic knife rack. Yes they could be placed reversed on a mag rack but most people have Japanese knives displayed with the right side out and will likely appreciate being able to see the mark when aligning the edges to all point in the same direction.

So Jim, I hope the wait will have been worth it, we're talking 1.5 yrs here!!! :bigeek:

knyfeknerd
07-24-2013, 03:22 PM
sexy time!!!!!

Brad Gibson
07-24-2013, 03:37 PM
:plus1:
sexy time!!!!!

apicius9
07-24-2013, 04:01 PM
Wohoo, there they are. 1 1/2 years and it's not all my fault, that's kind of refreshing to see ;) I like'em.

Stefan

Jim
07-24-2013, 04:38 PM
Thank goodness I have a wireless keyboard... makes it easier to post from the floor!


Thanks Dave and also to Stefan for all your work!

Dave Martell
07-24-2013, 06:44 PM
I sure hope that you got yourself up off the floor Jim. :D

Thanks for the kind words guys. :)

don
07-24-2013, 07:04 PM
Fantastic, Dave!

ThEoRy
07-25-2013, 01:41 AM
Holy shot it's on!

chinacats
07-25-2013, 03:36 AM
Beautiful knives--congratulations Jim! Dave, fine idea to move the maker's mark.

Cheers!

WildBoar
07-25-2013, 07:25 PM
Jim's knives?!? The unicorns of KKF?????? They really do exist?!?

Those look stunning, Dave! And really, when you think about it, it averages out to only 9 months per knife, which is well within the realm of reason. They look well worth the wait!

Dave Martell
08-04-2013, 05:23 PM
Today we have two knives to show you, both made for Emanuel out of O-1. The gyuto is a 240mm wa with a custom Stefan Keller handle installed, the sujihiki is 300mm in length, full tang western.

The gyuto is labeled as #6 since it was the 6th knife ordered from me (the first 10 ordered would be stamped)....yes he's been waiting a very long time.

Thanks for your patience E, I hope that they serve you well! :)

unkajonet
08-04-2013, 05:36 PM
:jawdrop: OH,MAN! I cannot wait to play with those! They look AMAZING!! Beautiful work Dave! :dance:

unkajonet
08-04-2013, 05:42 PM
And a huge thank you to Stefan for the wa, and Mark at Burl Source for the wood on the suji. You guys rock.

Dave Martell
08-04-2013, 06:02 PM
:jawdrop: OH,MAN! I cannot wait to play with those! They look AMAZING!! Beautiful work Dave! :dance:


I too can't wait for you to play with these! :D

Dave Martell
08-04-2013, 06:03 PM
And a huge thank you to Stefan for the wa, and Mark at Burl Source for the wood on the suji. You guys rock.


Yes....a BIG :plus1: from me!!!

Burl Source
08-04-2013, 07:16 PM
Very cool knives!

Jim
08-04-2013, 10:50 PM
Emanuel A really handsome pair! Well done Dave.

Enjoy!

don
08-04-2013, 10:53 PM
Fantastic looking knives!

ThEoRy
08-05-2013, 01:23 AM
http://www.youtube.com/watch?v=h-XgvHPt1cg

cookinstuff
08-05-2013, 02:19 AM
wow Dave, first Jim's now this sexy pair, you got your good stuff goin right now, that's for sure.

Dave Martell
08-05-2013, 11:11 AM
Thanks guys, your support means a lot. :)

unkajonet
08-05-2013, 11:37 AM
Oh wait, Dave! I forgot:

:notworthy::notworthy::notworthy::notworthy:

Ok. There. That's better.

ChuckTheButcher
08-08-2013, 01:14 AM
I really love the handles. I'm not usually a fan of dyes woods but that Stefan is beautiful.

apicius9
08-08-2013, 02:10 AM
....but that Stefan is beautiful.

I don't get called beautiful very often, so thank you very much ;)

Stefan

brianlsx
08-09-2013, 02:48 PM
beautiful knives! too bad Dave does not ship internationally:(

Dave Martell
08-09-2013, 04:06 PM
beautiful knives! too bad Dave does not ship internationally:(


I ship Martell knives internationally. What doesn't ship internationally are items purchased directly from my web store. :)

jm2hill
08-10-2013, 03:35 AM
Knives are looking good as ever Dave. Great to come back after a half a year and see all is well!

Dave Martell
08-10-2013, 12:35 PM
Knives are looking good as ever Dave. Great to come back after a half a year and see all is well!


Thanks and it's good to see you back. :)

Dave Martell
08-15-2013, 05:24 PM
Just finished up with these two, both belong to Don C....

The gyuto is a western 240mm in O-1 with premium koa scales and African blackwood bolster.

The Thai chef's knife is 180mm in O-1 with golden dyed buckeye burl with an African blackwood bolster. This is my first Thai knife and I really had nothing to go on here but a guess so I hope it works out OK for Don which I think is likely since he gave me the go ahead to do whatever. :)

*The buckeye burl was sourced from Arizona Ironwood & the koa/African blacwood came from BurlSource.

On to the next one.... :wink:

Dave Martell
08-15-2013, 05:25 PM
...

apicius9
08-15-2013, 05:36 PM
Oohh, very nice, Dave. Can you give us some measures on the Thai knife? How does it compare to a nakiri

Stefan

Dave Martell
08-15-2013, 05:39 PM
Oohh, very nice, Dave. Can you give us some measures on the Thai knife? How does it compare to a nakiri

Stefan


The Thai knife is pretty close in size to my nakiri. It has the same length edge and almost the same height, this is slightly shorter. The Thai knife has a slight bit more belly/rockability to it and the spine drops towards the tip more. Of course the major difference is the finer pointier tip on the Thai knife vs the rounder tip(ish) front end of the nakiri.

don
08-15-2013, 05:52 PM
Incredibly excited! The knives look great, and can't wait to put the Thai chef's knife through it's paces. 180mm is a great length and a touch of belly is really nice. We go through a good amount of garlic when I cook Thai so this should work out quite well.

Thanks again, Dave!

Twistington
08-15-2013, 05:56 PM
A post from Dave in this thread is always a good post, it means that my knife moves up in the que!

The knives look great btw! :D

Dave Martell
08-15-2013, 06:11 PM
Incredibly excited! The knives look great, and can't wait to put the Thai chef's knife through it's paces. 180mm is a great length and a touch of belly is really nice. We go through a good amount of garlic when I cook Thai so this should work out quite well.

Thanks again, Dave!


I'm happy that you like them Don, I'll ship them out tomorrow morning!

Thanks for your patience! :)

Dave

Dave Martell
08-15-2013, 06:11 PM
A post from Dave in this thread is always a good post, it means that my knife moves up in the que!

The knives look great btw! :D


Moving on up! :EDance2:

heldentenor
08-15-2013, 06:31 PM
Wow, Dave--when you said we could expect you to start cranking out knives with regularity, you really meant it! In pictures, at least, your last several rank among your finest ever. Can't wait until it's my turn!

Dave Martell
08-15-2013, 06:58 PM
Wow, Dave--when you said we could expect you to start cranking out knives with regularity, you really meant it! In pictures, at least, your last several rank among your finest ever. Can't wait until it's my turn!


Thanks David! I'm starting to figure this game out. If things stay on track your knife should only be few weeks (maybe a month?) away. :)

chinacats
08-16-2013, 03:32 AM
That buckeye handle looks awesome--and the knives aren't too shabby either. :doublethumbsup:

Congrats Don!

Dave Martell
08-16-2013, 11:52 AM
Thanks Jim

Dave Martell
10-06-2013, 02:41 PM
Jim's 270mm KKF Collaboration Knife....

You can see more pictures HERE (http://www.kitchenknifeforums.com/showthread.php/14793-Thomas-Keller-Jim-amp-Martell-A-KKF-Collaboration?p=247363&viewfull=1#post247363)

unkajonet
10-06-2013, 02:48 PM
Oh My Goodness!

Von blewitt
10-06-2013, 06:05 PM
Incredible!

Dave Martell
10-29-2013, 01:20 PM
So I was asked to make a 180mm santoku and I accepted. Then came the time to actually make the knife and I struggled with the design. The thing is that while I've handled and worked on thousands of santokus I have little experience with using them so I've never thought a lot about what a santoku really is or what it should/could be. I spent a lot of time researching and toying about until I finally went with what I'd like to have if I was going to use one of these knives. Did I come up with something useful or did I fail? :dontknow:

Steel used is O-1, handle is redwood burl with a dyed Oregon maple burl ferrule

So anyway, here it is for your review and comments....

Dave Martell
10-29-2013, 01:30 PM
Here is James' 240mm yo gyuto

Steel is O-1, the blade profile is of the new rocker style (http://www.kitchenknifeforums.com/showthread.php/14872-Martell-Gyuto-Profile-Choice?p=249021&viewfull=1#post249021) (1st production knife), full tapered tang, the handle is Arizona Ironwood with a redwood ferrule & copper pins

Dave Martell
10-29-2013, 02:15 PM
I received two PM's on the santoku already....


1. Takeda-esque

2. Inspired by Rachel Ray's curves


I love it! :D

apicius9
10-29-2013, 02:25 PM
2. Inspired by Rachel Ray's curves

I guess that's why you put the lacey redwood on it ;) Looks nice!

Stefan

chefbrianrussell
11-04-2013, 05:13 AM
Incredible knives. I need to get on the wait list asap.

Dave Martell
11-04-2013, 02:59 PM
Incredible knives. I need to get on the wait list asap.

Thanks Chef :)

ecchef
11-08-2013, 03:04 AM
Just a little unsolicited endorsement here. I've made 1700 cuts of NY strip since I got my suji back from Dave in October, with one touch up run on the borosilicate rod. About 3000 left to go this month. After that, it may need a run on the stones. :biggrin:

Dave Martell
11-08-2013, 10:48 AM
Just a little unsolicited endorsement here. I've made 1700 cuts of NY strip since I got my suji back from Dave in October, with one touch up run on the borosilicate rod. About 3000 left to go this month. After that, it may need a run on the stones. :biggrin:


Dave, thanks for the feedback!

Dave Martell
11-15-2013, 03:01 PM
Here is Kenny's new 240mm western Martell gyuto. The handle is a real dark AZ ironwood, an African blackwood ferrule, & black G10 liners/pins were used. The full tang has been tapered for balance & looks. Ken asked that the handle look "sinister" and I tried my best to achieve this, the ironwwood is much darker in person and has a sort of flamed look to it, admittedly the pictures make it look dull and brown - stupid pictures!

Well anyway, I hope that it's close enough to Kenny's vision that he gets himself a lot of good use and enjoyment out of the knife, it was a pleasure to make. :)

wellminded1
11-15-2013, 03:20 PM
Bad ASS , I cannot wait to get my hands on this.

Dave Martell
11-15-2013, 03:41 PM
Bad ASS , I cannot wait to get my hands on this.

:cool2:

ChuckTheButcher
11-15-2013, 04:10 PM
That is one sleek looking handle. I must say form the suji I just got. The photos do not give the handles justice.

Jim
11-15-2013, 04:18 PM
Very slick.. Almost molded!

Dave Martell
11-15-2013, 08:30 PM
Thanks guys :)

Von blewitt
11-15-2013, 08:46 PM
Awesome work Dave! That makes me miss the one I sold :(

Miles
02-06-2014, 10:53 PM
That's a seriously sweet looking knife Dave!

Dave Martell
02-06-2014, 11:03 PM
That's a seriously sweet looking knife Dave!


Thanks! Oh and yours is almost done Mike, hand rubbing the oil into the handle right now - coat #28. :)

EdipisReks
02-06-2014, 11:36 PM
That thing looks sweet. :)

Dave Martell
02-07-2014, 12:28 AM
Thanks Jacob

EdipisReks
02-07-2014, 12:40 AM
no, thank you for posting pics of it!

erikz
02-07-2014, 03:32 AM
I love the geometry of this Gyuto; how the spine drops at the tip. Almost Santoku-like.

And don't get me started on the handle, really nice man. Especially love the combination of the wood with the black spacers, very subtle combination.

ThEoRy
02-07-2014, 01:27 PM
Thanks! Oh and yours is almost done Mike, hand rubbing the oil into the handle right now - coat #28. :)

I knew I felt a disturbance in the force. As if my name was suddenly one step closer.

Dave Martell
02-07-2014, 02:43 PM
Here is Mike's (Miles') 240mm Martell western gyuto. The blade is O-1 @ Rc 60-61. The handle is hidden tang construction using Moroccan Thuya Burl as the main piece with African Blackwood as the bolster.

The thuya is of the most choice premium quality supplied by Burl Source.

BTW, should anyone be interested, I have two more already built identical set ups to this handle (same exact thuya & blackwood) glued up & burned in ready to go onto a 300mm sujihiki and a nakiri. First to call dibs gets 'em when it's your turn...well....unless Mike wants a matching knife to this one, he gets first dibs. :)

This knife was won by Mike in a giveaway back in Feb, 2012. Mike's been very patiently waiting for this for a long time and I hope that it suits him and that he gets lots of good use from it. :)



*This knife was shown in a short WIP thread I did showing how I burn in a tang. See http://www.kitchenknifeforums.com/showthread.php/8904-Short-Version-Hidden-Tang-Handle-WIP?p=151121&viewfull=1#post151121 if you're interested.

jigert
02-07-2014, 03:24 PM
Very nice knife, Dave! Makes feel a bit sad though, since I'm so far down on your list. :rolleyes: How's the balance point on a hidden tang vs a full tang?

apicius9
02-07-2014, 03:33 PM
Ohh, pretty! I think thuya is my favorite wood - after koa, of course... :) Nice work, Dave!

Stefan

Dave Martell
02-07-2014, 03:55 PM
Very nice knife, Dave! Makes feel a bit sad though, since I'm so far down on your list. :rolleyes: How's the balance point on a hidden tang vs a full tang?


Going hidden tang moves the weight forward quite a bit which IMO is a good thing. When making full tang knives, to combat heavy handle syndrome, I taper the tang as much as I can get away with which does almost as good for moving the wight forward.

Don't despair on the wait time too much as I'm trying to get moving faster.

Thanks for the kind words. :)

Dave Martell
02-07-2014, 03:56 PM
Ohh, pretty! I think thuya is my favorite wood - after koa, of course... :) Nice work, Dave!

Stefan


It smells nice when working it. Thanks Stefan :)

Burl Source
02-07-2014, 04:02 PM
Beautiful knife Dave.
I like the look of the hidden tang way more than the full tang.

Dave Martell
02-07-2014, 04:04 PM
Beautiful knife Dave.
I like the look of the hidden tang way more than the full tang.


Thanks Mark.

Hey do you recall this wood? You managed to get me three matching blocks.

Burl Source
02-08-2014, 03:01 PM
I remember.

Johnny.B.Good
02-08-2014, 03:27 PM
I think I prefer the look of a hidden tang knife.

Nice work, Dave.

Dave Martell
02-08-2014, 04:39 PM
The full tangs are more traditional in appearance and are more challenging to get correct but they reduce the amount of wood seen as a package so the hidden tang offers up a greater palate for presentation which is sort of cleaner in appearance. For my knives it's a matter of taste and preferences of the customer as to what's best since the balance and performance will be similar. I love the feedback though, please always feel free to share your thoughts on any subject, it helps me to gauge interest and also to gather ideas for the future.

Dave Martell
10-29-2014, 10:57 AM
Just adding in the last two I did last week....


Amboyna burl & maple with African blackwood ferrules.

ThEoRy
10-29-2014, 11:33 AM
I was looking forward to the update on this page. Nice work Dave!!

Dave Martell
11-02-2014, 02:05 PM
I just finished this one up, it's already spoken for.

240mm Martell western gyuto in O-1 with CA buckeye burl and African blackwood. The buckeye is incredible and I couldn't be happier with having used it.


*Sorry for the blurry blue(ish) pictures....best I could get today.

ThEoRy
11-02-2014, 06:22 PM
Is it me or do your hidden westerns get smoother and more contoured every time? Nice work!!

Dave Martell
11-02-2014, 06:25 PM
Thanks Rick :)

stereo.pete
11-02-2014, 09:21 PM
Is it me or do your hidden westerns get smoother and more contoured every time? Nice work!!

What Rick said, Dave they are really looking great!

chinacats
11-02-2014, 09:43 PM
Total badassery!

Dave Martell
11-02-2014, 10:13 PM
You guys are too kind.

daddy yo yo
11-03-2014, 03:56 AM
You guys are too kind.you get what you deserve!

Dave, that buckeye is drop dead gorgeous!!!

Dave Martell
11-03-2014, 03:45 PM
Dave, that buckeye is drop dead gorgeous!!!


It came from the knife's owner, he had purchased it through Mark at Burl Source, and was sitting on it for some time. The thing that I liked about it is that not only does it have great color and character but it worked so well for me, just a pleasure to shape and finish.

Dave Martell
11-04-2014, 03:23 PM
240mm western gyuto in redwood....

jigert
11-04-2014, 04:40 PM
Yes, please.

malexthekid
11-08-2014, 05:40 AM
I love the redwood handle. Gorgeous wood

Bill13
11-08-2014, 08:54 AM
Beautiful handle! Is this one spoken for or is it for sale?

Dave Martell
11-08-2014, 10:53 AM
Beautiful handle! Is this one spoken for or is it for sale?


It's SOLD Bill

Burl Source
11-09-2014, 02:51 PM
It came from the knife's owner, he had purchased it through Mark at Burl Source, and was sitting on it for some time. The thing that I liked about it is that not only does it have great color and character but it worked so well for me, just a pleasure to shape and finish.

I thought I recognized the wood.
I had experimented with yogurt and cornmeal to affect the colors from the fungus.
Beautiful work Dave.
I agree with the others. Your work has always been great, but it seems to be getting even better.

Dave Martell
11-09-2014, 09:58 PM
I thought I recognized the wood.
I had experimented with yogurt and cornmeal to affect the colors from the fungus.
Beautiful work Dave.
I agree with the others. Your work has always been great, but it seems to be getting even better.


Thanks Mark, your wood sure helps get these results. :)

Dave Martell
11-10-2014, 02:29 PM
240mm Martell western O-1 gyuto in dyed Buckeye Burl, African Blackwood ferrule, & nickel silver pin....

Burl Source
11-10-2014, 03:02 PM
Thanks Mark, your wood sure helps get these results. :)

The wood is only a part.
The fact that you are taking the time to do it right makes all the difference between mediocre and great.

Von blewitt
11-10-2014, 10:14 PM
240mm Martell western O-1 gyuto in dyed Buckeye Burl, African Blackwood ferrule, & nickel silver pin....

Beautiful Dave!
Looking forward to seeing how it cuts!

Dave Martell
11-10-2014, 10:17 PM
Beautiful Dave!
Looking forward to seeing how it cuts!


Thanks Huw!

apicius9
11-11-2014, 02:29 AM
One day I gotta talk you out of one of those, maybe when you are playing with less rusty steels... ;)

Stefan

Dave Martell
11-18-2014, 03:29 PM
Here is Rick's long awaited Martell 240mm wa gyuto. I had some help with this one, Stefan Keller did the handle and look at that handle! :thumbsup:

The blade is O-1 at Rc60-61 and the handle is African Blackwood, with a streaked buffalo horn ferrule, a vintage red bakelite spacer has been used, with a mammoth tooth end cap!!!

Rick, the pictures look like crud is comparison to real life so don't fret it too much, you'll have this in hand soon enough and you can oogle it all you want then. I just hope that it lives up to your expectations and was worth the very long wait. Thanks for your patience!

Dave

icanhaschzbrgr
11-18-2014, 03:31 PM
Looks sexy!

ThEoRy
11-18-2014, 03:50 PM
https://i.imgur.com/7drHiqrh.jpg

WOW!!! Looks great in the pictures Dave so I'm sure it's even better in person. I have been waiting a while but it will definitely be worth it. A big thank you for making this happen and a shot out to Stefan for making the amazing handle. I feel like I just won the superbowl!!

I'll be sure to post up some new vids with this badboy in the near future. Looking forward to it to say the least.

Now come on shipping!!!! Arrrrgggh!!! :knife:

ThEoRy
11-22-2014, 11:48 AM
The mailman is killing me with this one today!!!
Come on Newman!!!

Dave Martell
11-22-2014, 04:27 PM
Come on Newman!!!

:lol2:

knyfeknerd
11-22-2014, 05:16 PM
http://www.youtube.com/watch?feature=player_detailpage&v=98dai6CC5BA

steeley
11-22-2014, 09:03 PM
:fanning:That is one sexy handle
way to go stefan.

Dave Martell
12-17-2014, 09:02 PM
Just adding in the last three I've done...


http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=25636&stc=1&thumb=1&d=1417974853

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=25645&stc=1&thumb=1&d=1417975255

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=25730&stc=1&thumb=1&d=1418689995

ecchef
12-17-2014, 09:28 PM
I want that gyuto.

apicius9
12-17-2014, 11:16 PM
Is the line for less rusty gyutos already open? I know, I am just not enough on top of things (like regular blade-oiling), but in the middle of the Pacific the less reacting yet still sharp ones are preferred.

Stefan