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My lastest piece for a buddy of mine from Argentina. His passion is the asado (bbq equivalent here in america). He wanted a custom knife for his bbq pack and this is what we came up with. Details: Blade- 140 layer ladder pattern 15N20/1095 outer steel of the san mai with W2 core. Differentially heat treated, the hamon is low though the whole edge turned out quite adequately hard, hardness files confirmed at least 65hrc on edge and about 50hrc along the spine post quench. There is another faint hamon present in the damascus region where the clay was applied. Never had a dual hamon like that, I attribute it to the different steels involved. I tempered it back a bit more than usual given the dramatic point this blade features. Handle- Deer antler with two 48 layer damascus fittings that I hot blued. There is a take down nut in the back to make disassembly and cleaning more practical (going to get greasy cutting all that meat). A 14k gold "L" is inlaid in the back as a memorial motif to his friend that passed away.
This is what's been kicking my ass since the start of the year. Blade is 1/4" 1095, about 12", asymmetrical double edged with deep fullers, differentially hardened, mirror polished and the fullers heat blued. Handle is a turned antler shaft carved on the face with a beast knot, and finished with shellac, with ebony pommel and haunches carved with knotwork. The upper and lower guards are sculpted blued steel, with copper trim.There is a carved bone pommel cap, set with 4 garnets. The scabbard is split and chiseled out of a block of sycamore, lined with felt, carved with knotwork and finished with shellac, with a leather belt loop attached with a blued steel stud screwed into a hidden nut inlaid on the inside of the scabbard. all in all, I'm pretty happy with how it turned out - let me know what you think...