sachem allison
Senior Member
- Joined
- Aug 5, 2011
- Messages
- 4,306
- Reaction score
- 48
I just received this one, a day after I received Spike's Pettysuki, were Spike's is a gorgeous example of utilitarian form and function, Will's is almost jewel like in its appearance, the petty is light as air and is as thin as tissue paper. The Maple burl Handle places all of it's beauty in the forefront, while Spike's is more mysterious and alluring. I have a deep love for old school Damascus and this does not disappoint the pattern is like oil on water. Etched deeply and hand rubbed to a high luster. I see this and I think smoked steel on ancient Viking swords. It's that good
This knife came out of the box damn sharp. The edge shimmers. I don't know if it is sharp because he worked his magic or because the blade is so thin, or both. Whatever it is I approve. The blade is flexible yet surprisingly stiff for such a thin blade.
I have used it all day to chiffonade herbs and to thin slice smaller pieces of proteins with amazingly smooth results. definitely suited for more delicate work, perhaps I shall make it my sausage knife.
Everyone here wanted to grab and use Spike's pettysuki. but nobody wanted to touch Will's petty not out of lack of respect or that funky hump on the back, but because they didn't want to do anything to mess it up. They respected them both, but in very different ways.:thumbsup:
Petty
Specifications
Materials – 15n20 and plain carbon, (ave. 0.8%C) this is a high layer W’s pattern forged out so the W’s stretch out and unravel. I call it unravelled W’s.
Blade length – 156mm
Blade width – 31mm
Blade Thickness – 1.8mm tapering to 1.2mm to 2/3rds of the spine, before tip taper.
Handle length – 118mm
Handle Materials – Maple Burl.
Balance point – Finger on Choil.
Grind – Full flat with approximately 7 degree per side secondary. Micro-bevel set at 11 degrees per side.
Finish - Hand rubbed to 1200gt.
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1007.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1008.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1011.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1005.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1006.jpg
This knife came out of the box damn sharp. The edge shimmers. I don't know if it is sharp because he worked his magic or because the blade is so thin, or both. Whatever it is I approve. The blade is flexible yet surprisingly stiff for such a thin blade.
I have used it all day to chiffonade herbs and to thin slice smaller pieces of proteins with amazingly smooth results. definitely suited for more delicate work, perhaps I shall make it my sausage knife.
Everyone here wanted to grab and use Spike's pettysuki. but nobody wanted to touch Will's petty not out of lack of respect or that funky hump on the back, but because they didn't want to do anything to mess it up. They respected them both, but in very different ways.:thumbsup:
Petty
Specifications
Materials – 15n20 and plain carbon, (ave. 0.8%C) this is a high layer W’s pattern forged out so the W’s stretch out and unravel. I call it unravelled W’s.
Blade length – 156mm
Blade width – 31mm
Blade Thickness – 1.8mm tapering to 1.2mm to 2/3rds of the spine, before tip taper.
Handle length – 118mm
Handle Materials – Maple Burl.
Balance point – Finger on Choil.
Grind – Full flat with approximately 7 degree per side secondary. Micro-bevel set at 11 degrees per side.
Finish - Hand rubbed to 1200gt.
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1007.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1008.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1011.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1005.jpg
http://i798.photobucket.com/albums/yy262/catcheside/IMGP1006.jpg
Last edited: