Work from Sylvain M

[SylvainM]

As suggested by some, here is a post to show you my work. I selected a few pictures in this first post to try and be representative of my work. I will post additional pictures as it goes, see how things evolve
Feel free to ask any question of course, always a pleasure to share my passion !

 

[SylvainM]

Hi all,
Here is a new Gyuto project I just finished. I initially went for an integral bolster, then during polishing realized there was a welding default in the bolster. I was annoyed to completely remove the bolster and go back to a standard handle so I tried to find something different to do with what was usable of the bolster. Here it is then and I'm pretty happy with the result, but I'm happy to know what you guys think about it

Here are the specs:
- Blade is 235mm long for 200mm cutting edge, 46mm tall at heel and 3mm thick (tapering to the tip)
- Homeforged wild damascus, 90 layers of 90MCV8 and 15N20
- Handle is bog oak, sourced in UK, dated 5000 years old

And here are the pics !

 

[HolyDiverScallop]

That's beautiful.

 

[SylvainM]

All,
Here's the last two pieces coming our of the workshop :
- a nakiri forged in gomai (wrought iron - nickel - 1.2442), 210x61x4 mm for 192mm cutting edge. Handle wouldn't have been my choice but eh, customer is king right ?
- a bunka forged in 125SC, monosteel, 200x57x2.3 mm for 183mm cutting edge, light C-grind, bog oak and elm handle

 

[SylvainM]

Hi all,
Here are some more gyutos which I made last week.
Both are quite thin, 2 mm at heel, and both are forged in 125SC steel and selectively quenched (honyaki).
First one is 200 x 59 mm for 190mm cutting edge, light S-grind, African acacia with ebony bolster handle, rokaku hamaru shaped, weights 156 gramms.
Second one is 220 x 56 mm for 210mm cutting edge, flat grind, bog oak with cocobolo bolster handle, hexagonal shaped, weights 158 gramms.

Feel free to comment if anything constructive to say

 

[SylvainM]

Hi all,
Sometimes things don't go as planned, but you still managed to get something out of it...
So here is what's left of what should have been a gyuto Well, I'm sure this little ko-bunka will find some love somewhere in the hands of someone who likes finely cut garlic or schalots !
Blade : forged 125SC steel, honyaki, 123x50 mm, 110 mm cutting egde, 1.8mm thick at spine
Handle : rokaku hamaru shaped, ancient ebony (approx. 200 yo) with copper spacer

Any comment is welcome !

 

[SylvainM]

And yet another honyaki blade - it's never enough is it ?
This is a 208x51mm gyuto featuring a 190mm cutting edge, 2.1mm thick at the heel, forged in 125SC, 146 gramms. Handle is rokkaku hanmaru shaped out of bocote wood with a boxwood spacer. Grind is almost flat, slightly convex.
Like it ? Any additional details, just shout, it's looking for a new home...

 

[SylvainM]

Hi all,
Here is theh latest out of the shop. This time is for a sujihiki, forged in APEX Ultra, 320mm long for 297mm cutting edge, 39mm high at heel and 4mm thick (and tappering). I forgot to weight it before sending it over to its new owner The handle is rokkaku hanmaru shaped in acacia and bog oak.

Like it ?

 

[240_Gyutos_Only]

Nice job! Those sujis look really clean, especially the first one. I like the swept forward heel which matches the butt of the handle nicely. I sometimes poke my finger on my suji in that spot since the blade height is low, feel like that would be less likely with these.

 

[SylvainM]

Haven't posted in a while as I was busy with some santoku series.
Here is a nice little fellow just fresh out of the workshop.

Nakiri it is, forged in 125SC, honyaki
Dimensions : 190x55x2.1 - 175mm cutting edge
Handle and saya in 5000 y.o. bog oak, mother of pearl inlays (for a bit of poetry )

 

[SylvainM]

And another one for your viewing pleasure just before the week-end
230x56 gyuto, 215mm cutting edge, 2.1mm thick at heel, forged in 125SC, honyaki.
Handle is parcouri (from Guyana) and bog oak bolster.

 

[SylvainM]

And yet another nakiri today for your viewing pleasure
Dimensions : 210x57 mm, 195 mm cutting edge, 57mm tall at heel, 1.8 / 1.6 / 1.2 mm thick at heel / middle / tip.
Forged out of 125SC steel, selectively quenched (honyaki), approx. hardness 64 HRC
Handle is two bog oak pieces of different ages, both from UK.

Like it ?

 

[SylvainM]

Here we go, summer is touching to its end and I'm back at the workshop Hope you all had a good summer anyway...
First to come out is this gyuto, forged in sanmai (XC45 for the cladding, 125SC for the core), 235 x 54 x 2.5 mm blade, 220mm cutting edge. Handle is rokkaky hanmaru shaped, out of Santos Rosewood and bog oak.

Like it ?

 

[SylvainM]

A few months ago I discussed with our dear Franki, and here came the idea of a review of one of my knives.
We went for a 195x57 nakiri, honyaki, forged out of 125SC, bog oak handle. Here are a few pics of the thing...
The full review video went out this week-end, make sure to have a look at Franki's youtube channel ! >> https://www.youtube.com/@KitchenKnifeGuy/videos

 

[SylvainM]

And here we go for another nakiri, this one just fresh out of the bench...
Blade forged in C130, 170x57x2.5 mm blade with 150mm cutting edge. 165 gramms without saya, balance point is slightlky in front of choil (the blade is not heavy but the bog oak handle is quite light).
Handle is 5000 years old bog oak (from UK) with mother or pearl, and so it the matching saya. The Mt. Fuji is 950/1000 silver.

Like it ? Any constructive feedback is welcome !