Good food is essential, where knives are an integral part of the process.
Budget is helemaal op, voorlopig maar naar de voedselbank
Thanks for the compliment
My Ealy mini nakiri just arrived:
Very happy with it, just killed a couple of shallots with it and its pretty fun to use.
Hehe it does! I think it looks like a sperm whale too
Here's a new knife made by an American blade smith named Salem Straub. I first learned of his work through another forum and admired not only his craftsmanship but also his philosophy on knife making. He only makes the type of blades that personally interest him, knives that inspire him to take his craft to the next level, which means he typically doesn't taken commissions. I happened to catch him at the right time since he was having fun forging chef knives. I had seen a design of his that caught my eye, and I had seen some of his other work specifically with W2 and hamons. I contacted Mr. Straub and found out he was still very much interested in making gyutos so I told him to make one for me. I let him choose all of the options, steel, handle materials and finish, I had only requested a french profile.
Here's the result
W2 with hamon
Black Ash burl handle with Micarta bolster
Speaking from an aesthetic point of view, the knife's craftsmanship is 100% spot on. I have not had a chance to use the knife yet so function is still up in the air, and the handle requires a very minor adjustment to my style of pinch grip, which might not effect others.
Stereo.Pete, I really liked that one when I saw it over yonder. Salem's work definitely has a look unique to him. And I really like the black ash burl, my first comissioned knife had that on it. I"ll be interested to see how you like it when you put it to use. Also, I'd like to see a pic in the pinch grip, and what adjustments you had to make.