Gallery- Martell Knives

**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

Originally Posted by Miles

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

Originally Posted by Dave Martell

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/sh...l=1#post151121 if you're interested.