Saul Kokkinos-Kennedy Posted August 20, 2015 Share Posted August 20, 2015 Here are two kitchen knives i just finished, a gyuto and a funayuki. Both are forged from a composite bar of 4 alternating twists with a straight laminate edge. They are both symmetrical double grind and full convex with a micro bevel. Here's a link showing some of the making process. Critique and criticism very welcome, it will help me make the next ones better! Gyuto Total length: 395mm Blade length: 250mm Height: 46mm Point of balance: right at choil Weight: 230 grams Thickness after collar: 3mm Full distal taper Funayuki Total length: 280mm Blade length: 147mm Height: 44mm Point of balance: Where copper collar meets wood Weight: 195 grams Thickness after collar: 3.4mm Full distal taper Thanks for looking 3 Link to comment Share on other sites More sharing options...
Saul Kokkinos-Kennedy Posted August 20, 2015 Author Share Posted August 20, 2015 Forgot to mention the steel is 1084 and 15n20, collars and end caps are copper, spacer is red G10 and brass, and wood is Australian redgum Link to comment Share on other sites More sharing options...
Brian Dougherty Posted August 20, 2015 Share Posted August 20, 2015 Wow, those have a lot of style. I would love to use those in the kitchen everyday. Bravo! Are the collars soldered to the blade? If not, I would be a bit worried that moisture and bacteria would collect under there causing rust and other nastiness. -Brian Link to comment Share on other sites More sharing options...
Alan Longmire Posted August 20, 2015 Share Posted August 20, 2015 Funky! In a good way of course. Link to comment Share on other sites More sharing options...
Dan P. Posted August 21, 2015 Share Posted August 21, 2015 Amazing! http://www.prendergastknives.com Link to comment Share on other sites More sharing options...
Kevin Colwell Posted August 22, 2015 Share Posted August 22, 2015 the copper on the end is a cap, not a solid block, right? Not that it matters except that I think it is cool. I just want to know more about how it is built. That is a really nice design. Copper is, after steel, my favorite metal to work with, and the most appealing to me (after steel). Silver is a close second, but everyone uses silver... kc please visit my website http://www.professorsforge.com/ “Years ago I recognized my kinship with all living things, and I made up my mind that I was not one bit better than the meanest on the earth. I said then and I say now, that while there is a lower class, I am in it; while there is a criminal element, I am of it; while there is a soul in prison, I am not free.” E. V. Debs Link to comment Share on other sites More sharing options...
Dan P. Posted August 22, 2015 Share Posted August 22, 2015 The only criticism I can offer is to wonder if the copper sleeve thingy might interfere with the slicing capacity of the heel, say if you were slicing potatoes? http://www.prendergastknives.com Link to comment Share on other sites More sharing options...
Saul Kokkinos-Kennedy Posted September 3, 2015 Author Share Posted September 3, 2015 Thanks Brian, and yes the collars are silver soldered on. Kevin, no the end cap is in fact solid, and acts to bring the point of balance up to the choil. Dan, I haven't noticed any issues with the collar over the last few weeks of using it, but i'll bear that in mind, thanks. Link to comment Share on other sites More sharing options...
Steve Nowacki Posted September 4, 2015 Share Posted September 4, 2015 What a beautiful pair of kitchen knives, they've got bags of class. Now they would look good in the kitchen. Link to comment Share on other sites More sharing options...
Gabriel James Posted September 6, 2015 Share Posted September 6, 2015 gorgeous gorgeous blades my only issue would be how much effort are u inferring to the owner with the upkeep of the gorgeous copper!? Its not a huge deal just some lemon juice and a wash down -- only knock i could think of Link to comment Share on other sites More sharing options...
Saul Kokkinos-Kennedy Posted September 11, 2015 Author Share Posted September 11, 2015 Thanks Steve and Gabriel. The copper does oxidize to an extent, but it is only surface oxides, and will not go very deep at all, unlike steel. Plus i personally prefer the look of aged copper that is polished and shiny on the parts that get handled the most, and a nice deep red/brown colour in the lower parts. Link to comment Share on other sites More sharing options...
Ed Wilson Posted October 9, 2015 Share Posted October 9, 2015 These are breathtaking. I really love the shape of the handles. I've never worked with copper, but am looking forward to giving it a try. Thank you for sharing these! Link to comment Share on other sites More sharing options...
justin carnecchia Posted October 10, 2015 Share Posted October 10, 2015 Didn't notice these before, Wow both are stunning. What's more, both look very comfortable to use. Most knife makers seem to forget that chefs use a pinch grip while cutting, these knives look like they would fit the hand very nicely. Visit wrencoforge.com Link to comment Share on other sites More sharing options...
Martin Brandt Posted October 12, 2015 Share Posted October 12, 2015 Beautiful work! The blades have that chatoyant quality I really like. Also look like the pinch area should feel right working with these. Question? How did you s. solder and etch? Did you use some sort of sealer or mask over the copper? Or did you solder after etching, something I'd be very nervous doing. Link to comment Share on other sites More sharing options...
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