Hello,
so this blade pattern was originally a custom. We designed it for breaking down large amounts of boneless chicken.
It is a rapala filet edge shape but with much wider heel. Turns out the blade is exceedingly good at processing lots of stuff like filet and portioning.
Its murderous on vegetables as well.
Edge is maybe too thin for deboning -- depends on how careful you are.
The steel is magnacut at about rc62...air quenched with a cold treatment.
Then tempered multiple times for the rc62 hardness.
Blade is ground tear drop cross section with fullers and a chamfered spine and choil. Distal taper is pronounced allowing for medium flex.
Handle is a pretty high end pc of amboyna burl with a bit of sapwood. The ferrule is Alaskan musk ox. There is a phenolic pin along with west systems G Flex holding it all together.
Asking $550 shipped CONUS. I take paypal or check or I can just email you an invoice. Let me know what you think!
so this blade pattern was originally a custom. We designed it for breaking down large amounts of boneless chicken.
It is a rapala filet edge shape but with much wider heel. Turns out the blade is exceedingly good at processing lots of stuff like filet and portioning.
Its murderous on vegetables as well.
Edge is maybe too thin for deboning -- depends on how careful you are.
The steel is magnacut at about rc62...air quenched with a cold treatment.
Then tempered multiple times for the rc62 hardness.
Blade is ground tear drop cross section with fullers and a chamfered spine and choil. Distal taper is pronounced allowing for medium flex.
Handle is a pretty high end pc of amboyna burl with a bit of sapwood. The ferrule is Alaskan musk ox. There is a phenolic pin along with west systems G Flex holding it all together.
Asking $550 shipped CONUS. I take paypal or check or I can just email you an invoice. Let me know what you think!
