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Damascus Gyuto with walnut burl.

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HHH Knives

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Heres on I managed to finish up this week. :juggle:

The Blade steel is forged by Randy Jr. A pattern we call "Reverb"
Full blended grinds, and walnut burl handles..

Specs.

OAL: 362mm or 14 1/4"
Blade: 230mm or 9"
heignt 57mm
thickness at spine above heel 2.70mm
Handle 5 1/8" Walnut burl.
Black vulconized fiber spacers.
single mosaic pin set between to stainless fasteners.






Thanks for looking and as always comments and critiques welcomed.

WIP, and Damascus chef knife pics 045.jpg


WIP, and Damascus chef knife pics 033.jpg


WIP, and Damascus chef knife pics 127.jpg


WIP, and Damascus chef knife pics 116.jpg


WIP, and Damascus chef knife pics 099.jpg
 

AMP01

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Randy,

That looks SWEEEEET !!! I love everything about this knife ~ from the handle to the COOL pattern of the blade ~ Just Awesome!

Keep up the Great work.
 

tk59

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Looks really good. What do you mean by "full, blended grinds?"
 

HHH Knives

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AMPO1 Thank you very much for the kind comments. :)

tk59. Thanks, I will do my best to explain what they are as well as why I do it this way.
The grinds are basically flat grinds that are then blended together adding convexity to the face. of the blade. Its subtle yet very noticeable when cutting sticky veggies.
I do it this way, because if I just do a convex grind, I often loose material at the spine and the blade is left to FAT behind the edge. Where by doing full grinds, then blending them. I get a nice thin edge and good food release. Hope this makes sense?

I also have NO plunge lines on this knife, This is the second knife I have done without them. It is a clean look and I like it for knives that dont have a bolster. But I think I will continue to do the plunge lines on the knives I add bolsters to. As it adds to the look and flow of the knife in my opinion.

Thanks again for checking out my work. Please let me know what you think, I am always trying to learn. and feedback from you guys has been invaluable to me. Thank you.

God Bless
Randy
 

tk59

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Thanks for the explanation, Randy. I think I understand everything except for why it's easier to get a thin edge this way. Nevertheless, if it works, that's all that matters.
 

RRLOVER

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Looks Fantastic:thumbsup: I also love the "mansize" handle.
 

mr drinky

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That is a fine blade, but I have to ask how long it took to come up with the triple H pin? That's an elaborate touch.

k.
 

PierreRodrigue

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Randy, those "H's" in your signature pin is sweet! Love it. Wish I could get a bearpaw, or a fancy scriptic "R" Well done on the knife!
 

HHH Knives

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That is a fine blade, but I have to ask how long it took to come up with the triple H pin? That's an elaborate touch.

k.
Thank you sir.. As far as the pin, I have many of them,, ranging from 1/8" to 3/8 " Some with a single H others with all 3 H's in the pin. even a lanyard pin.. Just started using them this month. :)
 

HHH Knives

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Randy, those "H's" in your signature pin is sweet! Love it. Wish I could get a bearpaw, or a fancy scriptic "R" Well done on the knife!
I had these custom made.. Im not sure if they can make one with a paw or a R but if you would like there info PM me and Ill forward it to you Pierre.

Thanks for checking out my work. :D
 
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