icanhaschzbrgr
ill-Known Member
The Knife in all it's glory
200mm custom chef made by Cris Anderson. This knife started his Extra Heavy line. Thick spine, agressive taper, thin tip and very good food release.
Mizu honyaki W2 steel hardened to a crazy ~65 HRC. Easy to sharpen, holds edge pretty well and not chippy.
Leather sheath with tight fit.
W2 (don't confuse with White #2) takes a really nice blue/red/yellow patina
Bog Oak with >hundred years old wrough iron insert.
A glimpse of pretty wild hamon and maker's mark
Thick spine, thin behind the edge.
50mm spine near the handle. 20mm spine mid blade. 0.6mm spine 1cm from the tip.
Cris offers a touchup for the new customer for the price of shipping. And option to convert handle to his newer style (or change handle completely), but that's extra.
Upon request I can clean knife from patina and/or sharpen it proior to shipping.
Asking 800$ shipped. I believe you can't beat it at this price level.
Ping me in PM or Instagram @icanhaschzbrgr for any questions.
200mm custom chef made by Cris Anderson. This knife started his Extra Heavy line. Thick spine, agressive taper, thin tip and very good food release.
Mizu honyaki W2 steel hardened to a crazy ~65 HRC. Easy to sharpen, holds edge pretty well and not chippy.
- 200mm length.
- 50mm height at the heel.
- Weight 170g
- Balance point is 1cm from the handle.
Leather sheath with tight fit.
W2 (don't confuse with White #2) takes a really nice blue/red/yellow patina
Bog Oak with >hundred years old wrough iron insert.
A glimpse of pretty wild hamon and maker's mark
Thick spine, thin behind the edge.
50mm spine near the handle. 20mm spine mid blade. 0.6mm spine 1cm from the tip.
Cris offers a touchup for the new customer for the price of shipping. And option to convert handle to his newer style (or change handle completely), but that's extra.
Upon request I can clean knife from patina and/or sharpen it proior to shipping.
Asking 800$ shipped. I believe you can't beat it at this price level.
Ping me in PM or Instagram @icanhaschzbrgr for any questions.
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