JMJones Posted September 9, 2011 Share Posted September 9, 2011 Here is a japanese styple chef knife that I completed recently. Specs: Don Hanson’s W2 with Hamon 277mm blade length 413 mm total length 1.75mm at the spine above the heal tapering to .8mm at the spine about an inch from the tip 50mm tall at the heal The thickness behind the edge was .007-.009 before final sharpening on an edge pro Balance right under makers mark. Wa Handle of stabilized redwood burl and African Black wood Hamon is hard to see in first two pics but I was able to get a pic of a section of the hamon in the third pic. v www.jmjonesknives.com Link to comment Share on other sites More sharing options...
neil gagnon Posted September 9, 2011 Share Posted September 9, 2011 Nice job man. "One who is samurai must before all things" Keep constantly in mind, by day and by night. the fact that he has to die... -Dai Doji Yuzon- 16th Century http://sites.google.com/site/canadianliveblade/home Link to comment Share on other sites More sharing options...
JMJones Posted September 10, 2011 Author Share Posted September 10, 2011 Thanks, the title should ready gyuto not gyota www.jmjonesknives.com Link to comment Share on other sites More sharing options...
Sam Salvati Posted September 10, 2011 Share Posted September 10, 2011 Stunning, very nice work. Let not the swords of good and free men be reforged into plowshares, but may they rest in a place of honor; ready, well oiled and God willing unused. For if the price of peace becomes licking the boots of tyrants, then "To Arms!" I say, and may the fortunes of war smile upon patriots Link to comment Share on other sites More sharing options...
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