This is crazy! Good looking and cool! Well doneFinally got around to finishing up a couple of knives (first time ever making kitchen knives). Still have a few to grind out (honesuki, suji and a nakiri).
Mono 52100 with African Blackwood and brass handles.
Didn’t I read in some other thread that you are a chef in 3 star Michelin restaurant (I might be confused)? If so, it is even more impressive. Accomplished chef AND soon to be top knife maker. I am very impressed!Thank you!
The 180mm was definitely my test blade of the batch. Some fit and finish issues, not enough distal taper.
Had some guidance from Shihan here in Santa Fe. Did the heat treating at his shop, etc., which helped a lot.