Page 1 of 10 123 ... LastLast
Results 1 to 10 of 95

Thread: Ready Made Honesuki & Honesuki/Petty Hybrid - True Single Beveled w/Hollow Back

  1. #1

    Ready Made Honesuki & Honesuki/Petty Hybrid - True Single Beveled w/Hollow Back

    I would like to run a batch of these in the next 2-3 weeks. I need to raise some funds before vacation, and custom orders have been painfully slow (I understand now why Carter got out of custom business altogether). Working on one size, one type knife , preferably one type handle will offer some economy of scale and efficiency, and I would like to do that in addition to other work that I will do this month.

    I ground a prototype of each knife (pics posted shortly, just need to work a bit more on the finish). Profiles are on a flatter side, to simplify sharpening, the knives are true single bevel with a hollow back, a purpose of which is to keep the edge thin during future sharpening and thinning sessions, rather than for food separation.

    These would be offered in 52100 and A2 steel and heat treated for a good balance of sharpness, edge retention and toughness. A2 will not get as sharp as 52100, but would hold edge longer, while 52100 will have a very good wear resistance, so here is something to accommodate most people's preferences (not stainless option at this time). Both will respond well to stropping.

    For handle material I will use cocobolo or ebony. No other wood will be considered and no sayas will be offered.

    Hand-rubbed finish on both steels to 600grit.

    The 135mm hybrid petty/honesuki is a good knife for working around joints on a poultry, in-hand work on fruits and vegetables and some light petty work. 150mm honesuki is a true honesuki, but I will grind it thinner and lighter than most honesukis I have handled.
    Edges on both will be too think to cut through bones, but that's not the purpose of either of this knife. I also can beef up the edge if desired.

    For handles I would prefer to use my metal tip construction - the most sanitary of all (you will be dealing with proteins), even though it's also the most complex and requires more time.

    They will be priced at $240 for 135mm and $260 for 150mm. Given the amount of work that will go into these (heat treatment, grind, fit and finish, handle complexity) I think prices are fair.

    Shipping will be extra.

    Please fill out the form (click on link below) if you are interested in getting one, so I get an idea about preferences and quantities.

    Thanks.

    Ready Made Petty/Honesuki & Honesuki


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  2. #2
    Payment upon completion.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  3. #3
    Senior Member
    Join Date
    Jan 2012
    Location
    Bay Area
    Posts
    662
    Submitted. Though page following form submission didn't have a confirmation message. It had website navigation, and a sole continue button.

  4. #4
    Thanks, Don -

    Fixed it.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #5
    Want to add that these will be made of 3.4mm stock, and will have a distal taper in addition to a hollow grind. Despite being thin, both are sturdy knives with a solid feel.

    Handle will be completely sealed with epoxy on the inside and around the tang, making it fully sanitary. Also, the tip area around tang is pressure-fit, so there is no gap.

    100% satisfaction guarantee and 7 days return for a full refund (conditions apply).

    Thanks

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  6. #6
    There are some updates done on my site, so at the moment (12:45 EST) it is not accessible. Please try later if for some reason you can't log in your input.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #7
    Senior Member marc4pt0's Avatar
    Join Date
    May 2012
    Location
    MD
    Posts
    1,622
    Excited to see how these turn out!

  8. #8
    I made a hybrid petty/honesuki a few years back, liked it back then, but then shelved it as I started making more efficient petties.This project was shelved until a friend (and an avid knife nut) came upon it in my shop, asked if he can have it, and liked a lot. He convinced to give this project another try. I modified a profile a bit and came up with two versions, a hybrid and a honesuki.

    Both would excel cutting around joints, deboning, etc. Hybrid will be moderately effective as a petty - the single bevel might take some time to get used to, but for work in-hand on vegetables or fruits, it's actually pretty good.

    The two prototypes are without handles, but I like the grind, weight and feel of them, so I will go ahead. I will tweak them further as feedback comes in, but I think they are pretty good as they are now.

    7 days return should rest possible concerns. Thanks to those who logged their input.

    Marko

    PS: These are first quality knives, folks. I offer them competitively priced as I want to get more of my knives out there (one way to do it is to keep them affordable), and as a way to say thank you to many of you who helped me improve my knives over the years. If I went by just the time I put into each knife, I wouldn't have been able to justify the price I am asking. My custom handles were almost the same price as these knives when I offered them, and I stopped because I wanted to concentrate on knives and accessories.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #9
    Submitted for a 150.
    Your mother was a hamster and your father smelt of elderberries. Now go away you silly man or I shall taunt you a second time!

  10. #10
    All submissions received so far with out problems.

    I am going to stop accepting inputs once I reach a manageable number, it might be today or in the next day or two. I will post an update here.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •