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chefcomesback

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I will be posting my finished knives in this thread , have plenty of knives to catch up but will post the recent ones that I have made
270mm stainless clad San mai kiritsuke in takefu vtoku, handle is a beautiful piece of Honduras rosewood burl from Burl source , nickel and musk ox spacer
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Quick video of it from my Instagram
https://instagram.com/p/BI2OKEihgh1/
 
Meant to make this one for the Sydney knife show but didn't get to it , 240mm workhorse honyaki in w2 , handle is walrus Ivory , nickel and copper spacers and musk ox horn .
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And a video showing the hamon better
https://instagram.com/p/BJ5YgDKhK72/
 
So essentially this is just a thread about badassery with eye candy. Mert, work has been so much fun to follow and watch grow. The 230mm gyuto I have of your's is still one of my most packed/used knives in my kit. In other words it gets the least amount of rotation, aka bench time.

The passaround I have of your's is also just as amazing!
 
So essentially this is just a thread about badassery with eye candy. Mert, work has been so much fun to follow and watch grow. The 230mm gyuto I have of your's is still one of my most packed/used knives in my kit. In other words it gets the least amount of rotation, aka bench time.

The passaround I have of your's is also just as amazing!

Considering amount of the knives you own and owned it is quite flattering Marc , thank you very much , I am glad you like them so far . I have decided to tweak the grind after the pass around knife , hope to send you another one to compare . Once things settle for you of course
 
A San mai gyuto and a blue2 honyaki petty I have done not long ago for cheeks1989,
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Handles are made from musk ox horn , copper spacers , walrus Ivory and mallee burl

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250mm custom suji forged from 52100, around 62hrc , handle is snake wood and brass

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Just finished this one couple days ago , custom profile 280mm wa gyuto forged from 52100 , custom sized d handle identical to clients favourite handle in spalted tamarind and stabilised marbled horn
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Are you going to do customs only or produce some for the "store"?
 
A recent one that got sold at the Sydney knife show , 210mm honyaki kiritsuke in blue 2 , handle is musk ox horn , mallee burl , walrus Ivory and copper spacers
ImageUploadedByKitchen Knife Forum1474259120.919501.jpg

Picture is a courtesy of a friend , I totally forgot to take pics before it was gone
 
From few months ago , "the original " 260mm gyuto forged from 52100, with ringed gidgee and brass . I love ringed gidgee.. Should make it default handle material
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Another one from few months back , 230mm Damascus gyuto that is residing in down under , ImageUploadedByKitchen Knife Forum1474294394.287949.jpgd shaped handle is stabilised bog oak , mammoth tooth , nickel spacers and walrus Ivory .
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I got mert's 260mm Gyuto. Lol stunning knife. Now is my abuse knife for all those hard skin Veges and filleting big fish. I still don't know how to post my photo on the forum......... Otherwise I will post it long time ago. Lol love this knife.
 
I got mert's 260mm Gyuto. Lol stunning knife. Now is my abuse knife for all those hard skin Veges and filleting big fish. I still don't know how to post my photo on the forum......... Otherwise I will post it long time ago. Lol love this knife.

Abuse knife ? No more knife for you lol
 
Fresh off the bench , 210mm San mai gyuto in takefu vtoku stainless clad , handle is ebony and stabilised blond buffalo horn .
This one is going to a very talented chef ( Karlo Evaristo ) who is doing some of the cleanest dishes I have seen in a long time . Knowing that this knife will be used everyday instead of being a drawer queen makes me even happierImageUploadedByKitchen Knife Forum1474378410.560976.jpg
 
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