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Thread: 27 cm D2 Wa-sujihiki

  1. #1
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    27 cm D2 Wa-sujihiki

    Just wanted to let everyone see Pierre's latest work. A 27 cm wa-sujihiki in D2.

    Handle of G10, mammoth tooth and some of Craig Stevens' spalted Marcian Masur birch burl.

    Specs and review to follow when I get it in my hands.











    Life is like a dogsled team. If you ain't the lead dog, the scenery never changes.

  2. #2

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    All I see is a giant pile of garbage.



    ....right underneath that Canadian dream suji!

    Nice pull! That is a serious looker, and I would LOVE to hear how it does with a toothy sharpening job on some crusty barbeque.

  3. #3
    Canada's Sharpest Lefty
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    This is just getting silly...
    You're making works of art seem too easy Pierre!
    Mammoth tooth anyone?

  4. #4
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    Cool-looking knife! I normally don't like so many layers in the handle. That one's quite nice!

  5. #5
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    Here's some more information:


    Its a 270mm 3/32" CPM D2 (powder metalurgy version, so finer grain size) at HRC 61-62 Handrubbed to 1000 grit

    Rounded spine and choil, full distal taper, slight convex grind

    G10 ferulle, white vulcanized fiber, stainless, mammoth spacers, birch burl handle, G10 end cap, with vulcanized fiber and stainless spacers. Mosaic pin.

    Balance point at front of handle.
    Life is like a dogsled team. If you ain't the lead dog, the scenery never changes.

  6. #6
    Senior Member/ Internet Hooligan
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    Nice, good score Rick!

  7. #7
    SpikeC's Avatar
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    Yowza, Rick, with this and the joke prize, you are on a roll!
    That knife is just sooooo sick. You had better do some serious cooking with that puppy!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  8. #8

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    Quote Originally Posted by Pensacola Tiger View Post
    Its a 270mm 3/32" CPM D2 (powder metalurgy version, so finer grain size) at HRC 61-62 Handrubbed to 1000 grit
    Awww...I have to say, I was hoping he went with the gargantuan carbide one.

  9. #9

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    Really nice! Congratulations!

    I also am eager to hear how it does on a crusty Brisket.

  10. #10
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    Sounds like some nice slicer specs. Looking forward to the review!

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