Damascus 240mm gyuto passaround

[HHH Knives]

Hi, I’m Randy’s youngest son Hunter, he’s been teaching me how to make knives the last few months and I’ve made one I’m really proud of and wanted to get hands on input for to help me improve as a knife maker! With that aside, if youre interested in taking part please message me!! I would like to ask specifically people that work with knives in a professional environment. Thank you and have a nice day!



Specs: Gyuto

Western handle

Full tang

Rounded spine

Rounded choil

Convex grind on the right side of the blade

Blade length: 240mm

Full length: 375mm

Base spine thickness: 3mm

Mid spine thickness: 2.30mm

Tip spine thickness: .60mm

Edge thickness: .30mm

Heel hight: 55.90mm

Mid blade hight: 48.70mm

Tip blade hight: 19.80mm

Handle length: 127 mm



Material:

Honduran rosewood burl.

2 Copper corby bolts

Stainless mosaic pin with copper and brass accents

15 inch bar of ladder pattern Damascus forged by my brother, randy jr.

 

[nhb22]

I'm in!

Edit: DM'd. I'm a home cook. If there are spots for home cooks, I would love to participate.

 

[pitted_soul]

Count me in too. Looks beautiful.

 

[WildBoar]

Would be happy to have for the East Coast Gathering on July 14. That would let multiple KKFers get their hands on it.

p.s., it's great to have HHH knives on the forum again -- we missed your dad and Jr.

 

[VincenteFox]

Looks pretty cool. Good luck.

 

[HHH Knives]

Looks pretty cool. Good luck.

Thank you sir!

 

[HHH Knives]

Hey Guys its me Randy Sr. Just stopping in. Hunter is having fun and learning a bunch. But from now on.. Hes gona post from his own account so there is no "confusion". As the powers that be asked him to stop posting from this profile. Im sure he will conform. Although I told him to use this account to do official stuff like pass arounds etc. Sry/not sry for upsetting the cart around here.

God bless you all. I been MIA for a while and will be around from time to time moving forward. I look forward to connecting with old friends and new alike.

Blessings
Randy

 

[WildBoar]

Randy, it's great to hear from you. Glad to hear you will pop in occasionally.

 

[Mingooch]

Knife looks great.

 

[H*3=ME]

Hey, to anyone interested in this pass around id like to ask you to contact this account as i had to change what account i was on per the moderator team's request, thank you for your time!

 

[H*3=ME]

still lookin for people to join!

 

[blokey]

Love to join, I’m a home cook tho, if there’s spots left after the professionals count me in, located in LA

 

[Gshep91]

Also a home cook but would love to give it a go after the pros.

Could ask the head chef at work to give a spin too I suppose lol

Located an hour south of LA

 

[Delat]

still lookin for people to join!

I’m interested if you decide to open it up to home cooks.

For the edge measurement of .3mm, how far behind the edge is that taken, and at which point along the edge (i.e. from heel to tip)? And what would be the value of the knife for insurance purposes for shipping?

As an aside, I suspect the pro-chef audience is a bit damascus-averse. You might find a more simple high-carbon would get more traction with them.

 

[AT5760]

Home cook here who would love to join.

 

[Vertigo]

I'll give it a spin. Can give it 6 days in a commercial environment if you really want me to put it through its paces.

 

[nhb22]

I'll give it a spin. Can give it 6 days in a commercial environment if you really want me to put it through its paces.

Thought you work in the office now

 

[Vertigo]

Thought you work in the office now

Not sure if you're referring to me calling myself a corpo sellout because I went institutional for the bennies, or to the times I call the kitchen "the office."

 

[nhb22]

Not sure if you're referring to me calling myself a corpo sellout because I went institutional for the bennies, or to the times I call the kitchen "the office."

Guess I was confused lol and I call my office “kitchen”. Too many cooks in the kitchen…

 

[Matt Jacobs]

I would also love to give it a shot. I have fond memories of my first HHH so this would be really cool to try. I have refrained as I am also not a professional but if you open it up please include me.

 

[Just a DK]

It appears the home cooks have taken over…

 

[H*3=ME]

It appears the home cooks have taken over…

eh, nothing wrong with that! It's humbling that so many people want to use it!

 

[Justinv]

I’m another home cook that is interested.

 

[H*3=ME]

thank you to everyone that has been interested so far, i have finished selecting people for this passaround, after this one i might do a passaround FOR home cooks! but i appreciate all the people wanting to try to the knife its really cool to see! have a a nice day.

Hunter.

 

[playero]

Hi, I’m Randy’s youngest son Hunter, he’s been teaching me how to make knives the last few months and I’ve made one I’m really proud of and wanted to get hands on input for to help me improve as a knife maker! With that aside, if youre interested in taking part please message me!! I would like to ask specifically people that work with knives in a professional environment. Thank you and have a nice day!



Specs: Gyuto

Western handle

Full tang

Rounded spine

Rounded choil

Convex grind on the right side of the blade

Blade length: 240mm

Full length: 375mm

Base spine thickness: 3mm

Mid spine thickness: 2.30mm

Tip spine thickness: .60mm

Edge thickness: .30mm

Heel hight: 55.90mm

Mid blade hight: 48.70mm

Tip blade hight: 19.80mm

Handle length: 127 mm



Material:

Honduran rosewood burl.

2 Copper corby bolts

Stainless mosaic pin with copper and brass accents

15 inch bar of ladder pattern Damascus forged by my brother, randy jr.

Great description and spectacular photos.