300mm Damascus Suji Pass-around.
I would like to Offer this Damascus Suji on pass-around. I’m a bit excited and nervous as its my first pass around on any forum. So if you think you can suggest something I have missed please let me know. I feel it’s a good knife for a pass around as it is a good example of my current level of skill. In terms of geometry/steel/HT and fit and finish.
The Damascus should have been high contrast, but I got my Underholm steels mixed up. So with no Nickel in there, it was a struggle to get anything to show without pitting. This I know about and can get that right next time. As far as HT/grind and performance it is makes no difference, so ideal for passaround…..But it should have been prettier.
Blade length -310 mm
Handle length – 182mm
Depth at heel – 42mm
Blade materials – 300 layer en42J/Underhom plain carbon. Approx 58-60hrc
Handle Materials – Burl source redwood/ blackwood ferrule, My own Mokume/copper/red spacers, slotted aluminium dowl inside.
Width on spine above heel – 2.8mm
Halfway – 2mm
1” from tip – 1mm
Grind and bevel – Modified flat grind, 7 degree secondary per side with 14 degree micro-bevel.
Weight – 288 grams
Balance – Front of handle
Pass around Rules.
I will keep this Pass-around to the U.S. Last on the list posts it back to me in the U.K. I will paypal you the approximate difference in postage if needed. I will ask Mark at Burl source if he would like to try it last, as maybe he can post it back with some nice burls
Pm me if you are interested in a UK pass around of this knife.
Maximum of 10 places, 2-3 days each person.
You must provide me with your name, address and contact number via e-mail, ( too easy to loose pm’s) email@example.com
Contributing members only with 100+ posts, unless you are invited by me.
You must post the knife with insurance to cover a value of $800. Please package so it is suitably resistant to damage during transit.
No destruction testing please. I’m only interested in how you find it in normal kitchen use and how it compares to other knives. Treat it with respect but do not be afraid to use it.
Do not alter anything about the knife without my permission, except to touch up the edge.
Natural Patina is to be expected. But no forced patina please.
You must not alter the geometry of the edge unless you have express permission from me. That does not mean that you can not take it to the hones, as long as you are confident to do so.
Only take part in this pass around if you can keep the knife sharp whilst maintaining the geometry as much as possible. I’m hoping it will only require a tickle on the micro bevel every so often if stropped regularly, as my other knives do.
I would prefer if you have other knives to compare it to. But if you are in the market for a Suji and like the look of mine, I will make an exception.
Only partake if you have time to evaluate the knife properly and give me feedback.
Any damage to the knife, please let me know straight away.
I hope all that is not off putting.
Here are some pretty Pictures.
Please if you don’t wish to take part in the pass around, don’t let it stop you from making comment and offering feedback from the specifications and pictures.