3 knives just completed

[HSC /// Knives]

hello

here are three knives I just completed
laminated Hitachi white steel, ironwood handles and silicon bronze fitting

regards

 

[Nemo]

Nice looking blades. Got some choil shots? Were they water quenched? Did you measure hardness?

Is that a petty or a real short gyuto?

I assume it's kurochi on the blade face and acid etch on the core steel? What's the cladding, soft iron or stainless? I guess stainless because it hasn't etched? The black-white-black pattern is kinda cool.

And BTW, where did you find some Hitachi Shiroko?

 

[HSC /// Knives]

thank you, here is shot of the Nakiri choil that I had taken,

it's a deep petty style, short handle

yes straight water quench and then flash temper
I have a Goko seiki hardness tester but as you probably know, the laminated steel is difficult to get an accurate reading.
However I have test coupons of straight blue steel that confirm 64 RC, and I always check the edge to see if it will cut steel.

I'm a student of Murray Carter so this is his steel, Hitachi white with 410 SS cladding.
yes I acid etch 3:1 in FC for a light fast etch.

The Nakiri is about 5.5" and the Sujhiki style slicer is about 10" blade.
The slicer is my interpretation of a collaboration between two other makers.

the silicon bronze fitting is cold press fit at .002 undersized.
There is actually a leather spacer accent piece behind the bronze.
I know this is not common in kitchen knives....but I'm trying it out and I sealed the leather.

regards

 

[HSC /// Knives]

here's a quench video of the petty

regards

[video]https://youtu.be/r5vr0hTJcTg[/video]

 

[Nemo]

thank you, here is shot of the Nakiri choil that I had taken,

it's a deep petty style, short handle

yes straight water quench and then flash temper
I have a Goko seiki hardness tester but as you probably know, the laminated steel is difficult to get an accurate reading.
However I have test coupons of straight blue steel that confirm 64 RC, and I always check the edge to see if it will cut steel.

I'm a student of Murray Carter so this is his steel, Hitachi white with 410 SS cladding.
yes I acid etch 3:1 in FC for a light fast etch.

The Nakiri is about 5.5" and the Sujhiki style slicer is about 10" blade.
The slicer is my interpretation of a collaboration between two other makers.

the silicon bronze fitting is cold press fit at .002 undersized.
There is actually a leather spacer accent piece behind the bronze.
I know this is not common in kitchen knives....but I'm trying it out and I sealed the leather.

regards

Not sure if it's the camera angle but is the left blade face concave?

The Murray Carter connection certainly explains the Shiroko.

I like the suji profile.

You've made some nice looking knives. Keep up the good work.

 

[HSC /// Knives]

Not sure if it's the camera angle but is the left blade face concave?

You've made some nice looking knives. Keep up the good work.

no it has to be flat, I finished that Nakiri on a 9" steel disc sander.
thank you

I'll be testing the sujhiki today on some chicken cutlets.
If it works well, I'll take apart the handle and redo it with another style I have been dreaming up.

Here are two of the same I forged and HT yesterday.
I'll work on these two over the next couple days.
These are white 2 with mild steel cladding.
when I practice, I try to use the less costly steel that is more readily available
The heel height came in a tad shorter than I wanted
I tried to fix it so we will see, but still just a few hairs short.
Unfortunately in knife making, the difference of 1 mm can make or break the lines of a knife.

Hopefully in a few weeks I can see about putting out a couple knives with less mistakes and then see about a membership here

regards
Harbeer

 

[tripleq]

Oh. The last time I checked in I couldn't see the pics. Nice stuff!!

 

[HSC /// Knives]

Oh. The last time I checked in I couldn't see the pics. Nice stuff!!

thank you

 

[Matus]

Nice looking kmives - in particular the petit gyuto looks cool, but I am little surprised to read that they have (nearly) full flat grinds. I would be curios about some cutting video with that nakiri.

 

[HSC /// Knives]

Nice looking kmives - in particular the petit gyuto looks cool, but I am little surprised to read that they have (nearly) full flat grinds. I would be curios about some cutting video with that nakiri.

thank you
the hallmark of my knives is a thin hard cutting edge, at 64 HRC,
but overall I like them thin, they pass through food better.

regards