My first attempt at freehand grinding. These are only rough ground and I've left some meat (0.8mm) at and behind the edge to prevent distortion during the heat treat. I'll grind them thinner (carefully) once they're hardened/tempered.
They're all full flat grinds, with some subtle convexity for food release, 180mm gyuto profiles with wa handles (cocobolo, nickel spacer and Blackwood ferrule). The steel is Bestar 1.2519, high carbon tungsten vanadium, very similar to Blue #2.
They're all full flat grinds, with some subtle convexity for food release, 180mm gyuto profiles with wa handles (cocobolo, nickel spacer and Blackwood ferrule). The steel is Bestar 1.2519, high carbon tungsten vanadium, very similar to Blue #2.