Your attention to detail shows not only in your craftsmanship, but in your study. Your patience and humbleness will pay off, as these knives are undeniably the new benchmark for all custom makers! Way to raise the bar!
Your attention to detail shows not only in your craftsmanship, but in your study. Your patience and humbleness will pay off, as these knives are undeniably the new benchmark for all custom makers! Way to raise the bar!
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
I think the lighter/thinner flavor will be the perfect one for me; 52100, 190gr and Shigefusa-/Carter-like grind fits right in between my Tad and DT-ITK 240s.
Anthony
I made 3 gyutos in the last few days and they all have different thickness at the spine (will translate into different weight and geometry), but ground to appropriately same convex and thinness near and at the edge.Originally Posted by 9mmbhp
I have heard many times that spine thickness doesn't matter if the knife is thick at the edge. I never bought entirerly, so now I get to see (test) it myself. The thickest one is 3.17mm over the heel, 2.65mm half way and about 1.90mm 2" from the tip. .005" at the edge with a tiny microbevel. I will have a separate thread on this.
52100 is a great steel. You can bang it agaist the board and it won't chip, so I think extra weight could be beneficial for working it hard.
@nochop - Thanks, Chris -
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
Just beautiful work, Marko! I'm definitely getting in line after Christmas for the next batch.
Strong work Marko. This is great porn, but for those on the 'Christmas List', it is a striptease act that is almost unbearable
k.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
I know, and I have to say, as much I as I want, I won't be able to deliver the first 13 orders by Christmas.
I will try to make up with top notch materials, hand finish, basically putting in them (knives) whatever time it takes.
Hope this will make up for missed delivery times.
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
I can't speak for the rest of the first group, but for me, I'm okay with the delay. Take your time to get the knives to where you're happy with them.
A big part of the draw for me is that you're a perfectionist and can't help being onePerfectionists take time... that's just a given
Len
240mm gyuto in 52100 steel with Arizona Ironwood, cow horn horn and nickel silver spacer handle. 200g.
This one I took yesterday in dim light.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
Wow Marko that's a beautiful knife. It's so meticulous. Congrats.
Arh!! More porn!!! Imma aim for one of these by next x'mas
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