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The latest knife I've finished: a western chefs knife with saya. 7 inch or 180 mm blade, 15N20 carbon steel about HRc60, dyed maple burl and bocote handle with brass and G10. The grind is full height convex with righty bias which you can see from the choil shot. I was going for a rocking-friendly German style profile with a belly towards the tip, though it's decently flat towards the heel for a knife that's not that long. The saya is basswood with leather, antiqued copper/gold paper, and tethered retention pin. Apologies for the picture spam, but this is the nicest knife I've made so far, and I'm pretty happy to show it.