View Full Version : DT 200 Bubblewrap + HA Musk Ox wa / Mammoth Jaw Ferrule

05-01-2012, 03:50 PM
Devin Thomas Blade:
Steel AEB-L
Lenght along edge 208 mm
Length bolster to tip 220 mm
Height @ heel 43.5 mm
Thickness of spine @ heel 2.0 mm
Thickness of spine @ mid length 1.7 mm
Thickness of spine @ 1" from tip 0.8 mm
Weight of blade alone 100 grammes

Link for larger pic: http://farm8.staticflickr.com/7098/6937377912_c17733b5b8_b.jpg

Harald Andersen Handle:
Musk Ox
Mammoth Jaw
Silver spacer

Link for larger pic: http://farm8.staticflickr.com/7049/6986874098_233dc21545_b.jpg

Mammoth Jaw:
Link for larger pic: http://farm8.staticflickr.com/7114/7132958585_b908c1a004_b.jpg

The ferrule:
Link for larger pic: http://farm8.staticflickr.com/7078/7132957979_cde7214f28_b.jpg

Link for larger pic: http://farm8.staticflickr.com/7093/7132958313_b202c7917a_b.jpg

The Knife
Weigth total 176 g

Link for larger pic: http://farm8.staticflickr.com/7261/7132958749_48f2c72fe6_b.jpg

Link for larger pic: http://farm8.staticflickr.com/7044/7132958933_7f3a741f37_b.jpg

Link for larger pic: http://farm9.staticflickr.com/8160/6986874894_af53e203b4_b.jpg

In my hand:
Link for larger pic: http://farm8.staticflickr.com/7236/7132959381_65ba90478c_b.jpg

As many of you know I am a huge fan of Mr Devin Thomas work, not only is pure and elegant damscus, but also his profile and geometry of his knives. I have long admired his work, and sent like 1000 pms and mails to the man. Luckly for Mr Devin Thomas I don't live in USA, or else I might show up at his door or called like 5 times a day. I hope however to personally meet the man himself. Anyway I managed to get hold of this blade, and got it to Oslo.

Harald Andersen took this from USA to Oslo, and when we sat down to see the work, we was stunned about the beauty of this blade. Its possible the perfect blade, and we agreed about Harald doing a handle out of this world. After long talks, Harald suggested a one piece musk ox wa, and I was thrilled about it. We spent hours talking about different ferrules until Harald found the Mammoth Jaw and was ready to go. I know he spent like 20+ hours making this handle, so he sure got a story to tell himself.

I barely used the knife, but it feels really well in my hand. Done some carrots, tomatoes and other vegetables, and it felt great. More resistant to clean off than my mono steel, but I guess thats the damascus. I will post a review when Ive used it for a while. And yeah, it was a gift for my girl (lol, right)...

05-01-2012, 03:54 PM
That handle is unreal.

05-01-2012, 04:16 PM
I love that handle, I want one just like it on a 270mm knife.

05-01-2012, 04:19 PM
I think that is my favorite over all knife ever. I would also want it in 270mm. But wow that thing is amazing!!

05-01-2012, 04:38 PM
Blingy without being gawdy, it's awesome :D
How's the balance?

Pensacola Tiger
05-01-2012, 05:31 PM
Harald does fantastic work. What can he possibly do to top this?

05-01-2012, 05:53 PM
Beautifuly clean work and a great final product. This material is not easy to work with and the metal spacer adds another level to it, something to aspire to.


05-01-2012, 05:53 PM
All of my favorite things in one knife, great job Harald.


05-01-2012, 06:15 PM
Thanks for your kind words, guys. The Mammoth molar was well stabilized but still a menace to work with. I used a tungsten carbide drill bit to drill the hole and diamond dentist drill bits to shape the hollow. External shape was done using diamond files and aluminum oxide sanding paper meant for ceramic tiles. The musk ox horn is mortized all the way through the ferrule and spacer.

Hoss, that blade is some of the most impressive forge work I have ever seen in my life! I am happy that you like the handle on it and I hope to be able to afford one of your blades myself one day.

There was a question about the spacer. I use a silver/ pewter mix that polishes well, is food safe and is pretty soft and thus easy on the sanding paper. Also it doesn't heat up as much as nickel silver making it easier on the surrounding materials when grinding. The black liners are just regular vulcanized paper to pick up any microscopic movement in the musk.


05-01-2012, 06:26 PM
omg!! That handle is so sick. I want one just to take to work every day and [B]FLASH[B] it around. Very nice work on both the handle and the blade is Just sick.

05-01-2012, 07:14 PM
That is one beautiful handle!! Great Work on that tooth.

05-01-2012, 07:41 PM
That molar must be one of (if not the) the coolest ferrules ever!

05-01-2012, 08:20 PM
Well, for me, this is the absolute pinnacle of kitchen knifemaking. :bigeek:

Cadillac J
05-01-2012, 09:07 PM
So much awesomeness going on that I don't know where to focus first...wow.

Andrew H
05-01-2012, 09:08 PM
Jaw dropping. :saythat:

05-01-2012, 09:11 PM
As I get ready to offer a knife for sale this sort of stuff makes it hard to put anything out there.

05-01-2012, 09:13 PM
Beautiful work!

05-01-2012, 11:36 PM

Dave Martell
05-01-2012, 11:44 PM
WOW - that's crazy in a good way! That's high end right there. :doublethumbsup:

05-02-2012, 12:11 AM
Two words: prenuptial agreement.


Beautiful work all the way around.

05-02-2012, 12:59 AM
WOW:surrendar: What can top that.

The Edge
05-02-2012, 01:14 AM
That knife is amazing Oivind! From Devin's work on the damascus blade to the awe inspiring handle by Harold. You've made a lot of knife knuts very jealous.

Eamon Burke
05-02-2012, 10:10 AM
Ka pow!

05-02-2012, 10:42 AM

05-02-2012, 01:34 PM
Thanks all.
I will be back with a review and answer about balance point. However this is not my work at all, Im just lucky to own it. The honor should be put on Devin and Harald. They have both preformed really great. My GF thinks the blade is to long, so it seems that I need one smaller.

Anyway, I will be back with more info as I try it out. Ive spoken with Harald about sharpening, so we gonna spend a day finding the best stones for this. Stropping this was not optimal like 52100, so we will return on sharpening this one soon. Anyway Im very very pleased.

05-02-2012, 05:07 PM
Micro review:

The balance point is just where the ferrule starts, and the handle feels great. I cut some potatoes and the damscus pattern really came alive when doing potatoes. Due to the damscus the wiping of the knife with the towel got more resistance than my other knives, not a problem but don't run as smooth. The food release is very good, need some more testing to tell for sure. However Devin really know what he is doing. But cleaning with mild soap water makes the damscus not look that great, it was awesome how it come alive during the potatoes.

The more important with the micro test: how did the handle feel?
1. Does horn handle smell?
After sniffing it, I can for sure say NO. Horn handles does not smell, I even licked it without any funny taste in my mouth.

2. Does it stain more easily? Have no Clue, not yet...

3. The most important: How is the grip?
First off, I feels colder than wood. But I read this about horn handles: http://www.jayfisher.com/Handles_Knife_Horn_Bone_Ivory.htm#Page_Topics

"The texture of many of these materials helps improve grip strength. Many horns, bones, and ivories become sticky when wet, thus improving grip security when working. The texture adds visual interest and contrast to a smooth and polished blade. The texture of a fine organic material makes a transition between the cold, inorganic steel blade to the living, warm, moving hand. The polished texture of ivory has a smooth comfortable feel, jigged bone is attractive and secure in the hand."

So I did some testing, and yes when wet it gets more sticky. I tried a lot of different handles of wood to compare, but the musk really got a lot more sticky than the rest. Horn gives a really solid grip.

Done some rocking and push cutting today: Devin is possible the best maker in the world. Nuff said... PICS!!!

Bigger: http://farm9.staticflickr.com/8168/7132959837_d740eb5e94_b.jpg

Bigger: http://farm8.staticflickr.com/7186/7132959565_ca82d55f08_b.jpg

I only have my iPhone, so I need to get a new camera and post some action shots.

05-02-2012, 05:24 PM
I've got that ticklish feeling in my nethers again..... oooooohhhhhhhhh.....

05-02-2012, 05:58 PM
Thanks for more first impressions Oivind.

Sounds like a winner (doubly so given that your girlfriend has concluded it is too large for her, which presumably means you a) get credit for the thought/gift, and b) get to the keep the knife!).

05-02-2012, 10:29 PM
Outstanding on so many levels . I think a knife like that will be admired for years to come by a lot of different people besides us knife nuts.

05-03-2012, 02:32 PM
ok, I really love this knife....


Its slightly blade heavy, but regarding the total weight is 176 grammes with handle and blade alone 100 grammes, so handle is 76 grammes. So the balance point is right where the ferrule starts. The DT profile is great for three most used motions: rocking, chopping and push cutting. The edge is not optimal yet. The AEB-L doesnt take the same insane edge as white, blue, O1, 15N20/1084. However it takes the same edge as 52100, but does not offer that edge retention. But what the h... we just put it on the stones. I need help from Darkhoek to take this to the next level regarding the edge.

Food release is good, however I need more cutting to tell. The length is perfect. I have tried a lot of knives, but Im loosing the good feeling when it comes to longer knives. 240 and 270 is to long for me. I have however some specimens of that lengths too...
To truly understand the knives of the japanese and how the knife is a extension of your arm, you need a knife that is perfect for you. For me this is a really good length, and I do think most home chefs would feel the same. Longer knives makes me loose that feeling.

For delicate work this knife is awesome. I can understand chefs wanting more heavy knives, but that is more for heavy work where finesse doesn't count that much. Anyway: I love this knife.

The damascus however is amazing, but does it give the knife any advantages regarding performance than non-damscus blades? I would say no, but still based on very little use. I think a pro chef would appreciate mono steel or sanmai more than damscus. I don't know why, but I have a feeling that damscus gives more resistance on some kind of foods where mono or sanmai just will flow through. To early to tell for sure....

Im in love, thanks Devin and Harald: you have made something really special. Are you guys up for making a little sister, feather maybe :) hehe

HHH Knives
05-03-2012, 06:25 PM
Amazing! Great combination of materials!!!

05-08-2012, 09:38 AM
You are probably tired of this knife already, but since I am not Im posting anyway :P

Been in my possession a couple of days now, and it feels great. The handle is awesome, and Im thinking about knives and compering it to cars.
As Im not really interested in cars or not a skilled driver, I can still tell if the car is good or not. When you sit down in a really expensive car, you will get a real good feeling. The seat (handle) is perfect for you and you sit comfortable. When you starts to drive you will feel the performance of a good vs a bad car. Same with knives. I am not skilled as 95% of this forum, but I have been spoiled with really great knives. So even not a skilled knifenut, I still can tell from a bad vs a good knife. This knife is really good. But do I adapt to the knife or do I need a knife made for my skills or how I cut? I think I adapt to the knife. But then I can tell if the knife is good or not. Devins 150 petty was to flat for my style, but after using it for months I adapt to it. So my customs will in the future be up to the maker, but is it a custom then? Well I don't know, but the word custom made is hot and more hot than artisan made :)

Anyway. Getting a camera next week, until then you got to see this bad photos:


I think I can adapt to most things, but the grip is very important to me. I have decided to rehandle EVERY knife I have :P

Bill Burke
05-09-2012, 10:14 AM
very nice Oivind, I am Getting a little intimidated by all your nice knives.:Ooooh:

05-10-2012, 06:47 AM
Thanks Bill :)

A little bird told me Im about to get 4 knives that will outclass this by a lightyear.

05-10-2012, 07:46 AM
Thanks Bill :)

A little bird told me Im about to get 4 knives that will outclass this by a lightyear.

Ha, ha!, Well, good luck getting together the handle materials :D


05-10-2012, 02:40 PM
Muhahaha ;)

This knife is perfect, did some banana today:

Sorry bad cam :)

05-10-2012, 03:05 PM
Muhahaha ;)

This knife is perfect, did some banana today:

Sorry bad cam :)

Nice banana. :)

mr drinky
05-10-2012, 03:13 PM
That's an amazing knife Oivind. Congrats. And btw Norwegian bananas look funny ;)


05-10-2012, 04:30 PM
Really bad cam.... Banana looks like melon :P

Love this knife....
Its taken over the most used spot over my Carter :)

Andrew H
05-10-2012, 04:43 PM
Muhahaha ;)

This knife is perfect, did some banana today:

Sorry bad cam :)

That knife just does not go with the poly board, sorry OD!

mr drinky
05-10-2012, 04:55 PM
That knife just does not go with the poly board, sorry OD!

Now that is a good moderator. Good point.


05-10-2012, 04:58 PM
I totally agree.
However, the kitchen is about to be rebuild.
Im going for a end grain integrated in my kitchen island. )

05-10-2012, 05:31 PM
Im going for a end grain integrated in my kitchen island. )

What's the shipping on a custom Boardsmith island to Oslo? ;)

05-10-2012, 06:23 PM
A proper knife would slice through those seeds, not push then through the flesh of the melon!

Marko Tsourkan
05-10-2012, 10:51 PM
I totally agree.
However, the kitchen is about to be rebuild.
Im going for a end grain integrated in my kitchen island. )

Oivind needs to slow down on knives and put some money into a kitchen.


05-11-2012, 02:26 PM
I have a no new knives policy for 2012. All I get my hands on are prepaid in 2010 or 2011, except one....

Will do a WIP on my kitchen ;)
And I hope to get my hands on camera next week :)

05-11-2012, 11:57 PM
Beutiful knife combo there.........looking forward to 2013:D

05-13-2012, 06:08 AM
Thanks Will.

Im very impressed by this knife. Devin really made a great knife. My GF starts to enjoy the size as well.
This time with Bamboo cutting board - :curse:


mr drinky
05-13-2012, 07:39 AM
This time with Bamboo cutting board - :curse:


Sweet, and I love the deep edge gouges on the bamboo board. Some knife was screaming in pain that day.

And be careful cutting that banana ;)


05-13-2012, 09:54 AM
I am so ashamed. But then again I have no proper kitchen atm
Im putting my best knives away until after summer. Ill bring em to life in my new kitchen :)

06-11-2012, 03:44 PM
A beauty among others :)


This beauty was on a visit to one of Norways best chefs today. Even being one of the best chefs in Europe, he is not that into knives like us nuts. However the verdict over this beauty was beyond my expectations. He really liked the profile and the way it cut. As he said to me: You really got to own something like this once in your lifetime :)

06-11-2012, 03:50 PM
That's some great looking steel Řyvind.
And I'm happy you are enjoying it as much as it seems:)

The handle, well it certainly look unique..