AVAILABLE - 150mm utility Ko-Gyuto - 14C28N stainless steel 61HRC - century old rosewood handle

This knife is possibly my first thought when someone mentions a handy, high performance knife. Think on any recipe, any kitchen, this knife will have tons of uses. 

14C28N stainless is my favorite go-to steel, made in Sweden by Sandvik, is one of the toughest stainless steel out there. Even at 61hrc, chipping wont be a problem and even by having such zero grind, the blade is extremely tough and able to handle a lot of work with minimal maintenance. 

Edge retention is also a matter of geometry, so dont be worried with this steel not being as fancy as "magnacut" - it has PLENTY of edge retention, especially in the geometry i do these.

Zero convex grind - this is a skill i have developed over the years, every single detail on these knives have been done free hand, including the grind. 

By the edge geometry being zero, this means that it will cut food with much less effort, as well being much easier and faster to sharpen the blade, as there is less material behind the edge. 

This will also increases your honing stone life, as there will be less material to be removed.

For the handle i picked my favorite specie: Kingwood - a true dalbergia genus specie. 

This specie is so rare that it is restricted and controlled by customs, i have the permit to use and export it - the ones i used on these knives are over 100 years old with MANY growth rings, they were mostly repurposed out of extremely old furniture and construction parts.

Hand sharpened to 2000 grit - ready for use straight out of the package. 

Both choil and spine hand polished and rounded - smooth as marble. 

Heat treated in a professional heat treatment kiln - Cryo treated.

Unique in the world SOLD - Hand polished 160mm Honyaki Utility chef knife at 63HRC in Sheffcut steel - Fossilized and stabilized whale bone handle 

Ok, lets starting that this one is unique in the world. 

Literally. 

This is the unique chef knife on internet to be reported to have such handle. Fossilized and stabilized whale bone is such material that is beyond words to describe, obviously extremely hard and dense material, but its porosity stabilized with resin turns it into something near indestructible material. 

Not only beautiful, but extremely functional. Unfortunately, this material is crazy expensive and too rare to be available more often. 

To honor such handle, i did what i believe to be more artistic when it comes to steel: a hamon. 

A hamon can be described as controlling the pure chaotic nature of iron - it is a technique limited to very few steel alloys as well being incredibly tricky to make.

Out of curiosity, honyaki blades cannot be mass produced. It is popularly known that honyaki blades are literally unique, reason for this is that basically in order to produc such blade, you have to treat it as it has its own personality, each one on their own. 

You must precisely control the grain size of the steel, then produce exactly the correct clay that will be able to withstand austenitizing temperature and quenching, control the right ammount of clay, the area to be covered, the correct cooling rate, and finally, how to properly polish it.

It is literally like an orchestra, every single detail must match all the others, otherwise, it wont work.

Too large grain size = crack/poor pattern

Wrong clay = wont stick to the blade during quenching

Wrong cooling rate = poor pattern/crack 

And the list keeps going to dozens of variables. 

A successful blade with a hamon, is literally the result of controlling a bunch of very bad possibilities.  

Now, IF you manage to make this all correctly (big IF), you will now have a differentially heat treated blade that must also be specifically etched and polished.

Again, the chaotic nature of a hamon, isnt just like sanding and polishing a normal blade.

A hamon is not something on surface, it is literally the "dna" of the blade, will be there forever as long you dont heat it to critical temperature (usually near 780°C degree). Even if the blade develop patina, rust or whatever, it will still be there.

By having two areas of unhardened and very hard steel, you must sand and polish it very carefully as unhardened steel will be ground much easier and in a faster rate than hardened steel.

I could list a description for this knife that you would be scared to read, but let me just summary in one sentence:

Hamon is the exact spot where art and science meets. 

Finally, japanese bladesmiths used to say "Asa Mae Shigoto Dewa Nai" (not a task to accomplish before breakfast) which is an old Japanese expression meaning something that will take a very long time.

Out of curiosity, this blade has only 160mm, but took me the same ammount of time to craft that other 3 regular stainless blades with 210mm length. 

Its grind is a very aggressive, near zero convex. 

The convexity is precisely done in such thin edge to increase food release as well adding some strength to the blade, since we are talking about a 63HRC honyaki. 

It has both choil and spine hand polished and rounded as well. Something to pass to your children. 

Includes "Kando" japanese mark, which means something of exceptional value.  

Delivered with zipped pouch and hand sharpened to 3000 grit.

SOLD - 210mm Zero grind Honyaki gyuto - genuine Century old rosewood handle

One of the best honyakis i have done up to date - this one features a 63hrc Sheffcut steel (very pure high carbon steel with niobium) and a very intense hamon.

As some of you know, a honyaki knife in my opinion is the hardest challenge for a maker to do, it literally includes every single knowledge regarding knifemaking. 

For making a honyaki, you must have very solid experience in heat treatment, geometry, finishing and the hardest one - true feeling over dozens and dozens of past experiences.

It is literally the spot where metallurgy science meets art - the hamon is nothing but the visible DNA of the steel   

Even japanese bladesmiths popularly say that honyakis have a gigantic failure rate due their tricky making process.

The hamon on this blade was not hand polished, but etched by a different process that is able to bring more of the carbon migration in the hamon line. 

This knife will be delivered hand sharpened in state of the art, where you will be able to slice paper towel just after unpacking it. 

Regarding its handle, we have Kingwood, a true rosewood from Dalbergia genus that is simply one of the heaviest and hardest woods in the planet - something that will outlast us requiring very little maintenance. 

Also my favorite exotic wood in terms of aesthetics. 

You will be able to spot very chatoyant effects on the hamon depending the angle and lighting you look at it. 

This blade will be very reactive to patina and will build one very quickly with especially intense colors. 

Its grind is a very aggressive, near zero convex. 

The convexity is precisely done in such thin edge to increase food release as well adding some strength to the blade, since we are talking about a 63HRC honyaki. 

It has both choil and spine hand polished and rounded as well. 

Includes "Kando" japanese mark, which means something of exceptional value.  

Delivered with zipped pouch and hand sharpened to 3000 grit.