Chefs Knives anyone????

[stephanfowler]

Broadening my horizons a bit, I've always wanted to make some chefs knives but wanted to wait until I felt I had a really good handle on my HT as there is NO room for error with these puppies.

I used 52100 to get a little better stain resistance than 1084 or W2 would offer.
They are only the second and third knife I've ever done without Hamon.

I made both of them EXTREMELY thin, they cut so smooth it's unreal.
I've been using a five star Henkels since I was a line cook in college and it's a joke compared to these bad boys.


I plan on doing some french pattern knives next


Price includes shipping, does NOT come with a sheath.



Chef’s Knives

First we have a 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Caramel Micarta Handle (lightly antiqued)

.180″ thick spine at the bolster. A VERY thin chefs knife.

Weighs less than 1 Lb total

Balance point is 1/2″ in front of the bolster.

http://fowlerblades.com/web/wp-content/gallery/2010-knives/micarta-santoku.jpg


Price $200



Second is another 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Cocobolo Handle

.190″ thick spine at the bolster. A VERY thin chefs knife.

Weighs just under 1 Lb total

Balance point is in the bolster

http://fowlerblades.com/web/wp-content/gallery/2010-knives/cocobolo-santoku.jpg

Price $250

[Soup_Monger]

Very nice work, Stephan.

[stephanfowler]

Got MUCH better pictures from my brother yesterday so I replaced the pitiful ones I took

also, got EXACT weights on each knife

the Micarta handled knife is 10.3 Oz

the Cocobolo handled knife is 9.8 Oz