Chefknivestogo Forums

There is a great article on the history of xhp on knife steel nerds. long story short, Carpenter Steel balanced the properties between the highly wear resistant d2 steel and the highly corrosion resistant 440c steels. At a later date they then produced a powder version to improve the toughness as we...

Reduced to $600 shipped CONUS

these are no longer available

THANKS GUYS

JArod does very good work. Top Notch dude.

this one is sold.

My standard Petty Chef Design. This one is made in “tougher than nails” 15N20 lumber saw blade steel. I sourced this material through Jarod Todd. He did the the heat treat on this as well. He has dialed in the treatment and shown some very good results. This steel is punching out of it’s weight clas...

Thank you all. I have a lot of inventory, orders, and stuff on the bench. Ill take $450 shipped CONUS.

This one is sold

Hello, so this blade pattern was originally a custom. We designed it for breaking down large amounts of boneless chicken. It is a rapala filet edge shape but with much wider heel. Turns out the blade is exceedingly good at processing lots of stuff like filet and portioning. Its murderous on vegetabl...

10" LENGTH BY 2" TALL Chef Knife Modeled after the famed “Masamoto KS” this knife is faithful to the originals grind geometry. The KS was I believe modeled after the French Sabatier. Solid XHP Steel for a modern high performance experience. Rubberized Carbon Fiber grips with G10 frame and ...

8-5/8" LENGTH BY 2-5/16" TALL CHEF KNIFE Baker Forge “TigerMai” steel. 80crv2 core w/ bronze and copper pattern welded cladding. Fat Carbon Handle material with cedar burl accent and Rubberized Carbon Fiber Ferrule. Titanium corby bolt construction with Black Micarta Frame. Sealed with Wes...

these are all gone

Hey Rob, that will be awesome. Of course if you cant make it just let me know ill send your knife to you.

I will be exhibiting at NYCKS at the end of the month. If you are in the area this is a great chance to come check out my knives.

blue one is still left! grab one of these and cut veggies the way your grandma did.

https://i.ibb.co/8gMCqfp/1000002730.jpg https://i.ibb.co/WKX4NdY/1000002733.jpg https://i.ibb.co/BKJKzn4/1000002732.jpg https://i.ibb.co/tZpjnb1/1000002735.jpg https://i.ibb.co/ypWxKTc/1000002738.jpg https://i.ibb.co/vH6f2bn/1000002727.jpg https://i.ibb.co/1ZQ8Tnv/1000002725.jpg https://i.ibb.co/rc...

145$ shipped conus ... thats the lowest i can go! these grinds are wicked!

Hello, As always these knives are made by me in Oxford MA. Steel is S35VN 1/8" stock. Full distal taper on these-balance point firmly in your hand. These blades were hardened to RC60-61 and given a cryo treatment. I have a few out in the field for some years now with great feedback. This S35VN ...

SPEC: 1084 STEEL knife 1: CAST CTEK w/ orange g10 liners knife 2: cocobolo Both knives have 304 stainless corby bolts and micarta lanyard tubes with West Systems G Flex epoxy. The tangs are tapered. Thumb ramp is chamfered and the spine is left w/ sharp corners. Bevels are ground flat and then conve...

Edge is a beast so far. its about .015 behind the edge , too thick for many ingredients. Im going to take it thinner and see how the edge stability is.