Brock Cutlery Wed, 13 May 2026 01:51:47 +0000 Wed, 13 May 2026 01:51:47 +0000 The Kitchen Knife Fora https://www.kitchenknifefora.com/forums/brock-cutlery.83/ Mon, 25 Jan 2021 10:52:23 +0000 https://www.kitchenknifefora.com/threads/mioroshi-deba-available-aebl-and-spalted-maple-w-silver-spacers.6931/ https://www.kitchenknifefora.com/threads/mioroshi-deba-available-aebl-and-spalted-maple-w-silver-spacers.6931/ invalid@example.com (Mark Brock) Mark Brock This is a true single bevel with urasuki. Just amazingly thin and sharp at the edge. If it cuts you, you might not even feel it.
AEBL heat treatment at 62 Rockwell hardness by Peters, including cryo.

Dimensions:
44.5 mm height at the heal. (1.75 inches)
220 mm Blade length heal to tip. (8.65 inches).
Handle 146mm (5.75 inches)
375 mm Overall length. (14.75 inches).
4.3 mm thickness above the heel, tapering to 3.88 near tip...

Mioroshi Deba Available - AEBL and Spalted Maple w/ Silver spacers]]> 12 Mon, 09 Nov 2020 22:31:28 +0000 https://www.kitchenknifefora.com/threads/gyuto-just-finished-sold.7183/ https://www.kitchenknifefora.com/threads/gyuto-just-finished-sold.7183/ invalid@example.com (Mark Brock) Mark Brock
View attachment 19045
View attachment 19046]]> Fri, 16 Oct 2020 00:42:42 +0000 https://www.kitchenknifefora.com/threads/fillet-knives-in-progress.7020/ https://www.kitchenknifefora.com/threads/fillet-knives-in-progress.7020/ invalid@example.com (Mark Brock) Mark Brock These are all AEBL stainless at 63 rockwell hardness. Length is 180 to 185mm.

View attachment 18976]]> 26 Thu, 01 Oct 2020 18:49:54 +0000 https://www.kitchenknifefora.com/threads/gyuto-petty-set-wip.7067/ https://www.kitchenknifefora.com/threads/gyuto-petty-set-wip.7067/ invalid@example.com (Mark Brock) Mark Brock If anyone is interested in a similar set I have several of these in AEBL and 52100 already heat treated by Peters.

These are both in AEBL @63 Rockwell and will be finished with black and white ebony and a silver half dollar spacer.
Octagon handles in my style.

Cleaned up the lines and ready for grinding....

View attachment 19031]]> 1 Sun, 27 Sep 2020 21:11:50 +0000 https://www.kitchenknifefora.com/threads/chinese-cleaver-interpretation.7035/ https://www.kitchenknifefora.com/threads/chinese-cleaver-interpretation.7035/ invalid@example.com (Mark Brock) Mark Brock It measures 64mm by 160 mm length.

It's a thin convex grind. Slight belly on it.
AEBL at 63 Rockwell hardness.
I'm thinking a shortish barrel shape octo wa handle, something like that.

Any thoughts on the size, grind, shape, handle?
Thanks for having a look!

View attachment 18979]]> 15 Sat, 04 Jul 2020 20:02:29 +0000 https://www.kitchenknifefora.com/threads/37-blades-back-from-peters-heat-treat.6854/ https://www.kitchenknifefora.com/threads/37-blades-back-from-peters-heat-treat.6854/ invalid@example.com (Mark Brock) Mark Brock

View attachment 18856]]> 3 Fri, 19 Jun 2020 01:33:04 +0000 https://www.kitchenknifefora.com/threads/deba-project-wip.4453/ https://www.kitchenknifefora.com/threads/deba-project-wip.4453/ invalid@example.com (Mark Brock) Mark Brock Primarily because I needed the experience of a few years of grinding and also in design.
I've recently had a request (now two requests) for a Mioroshi Deba, and I'm pretty excited to move on this one.
I'll be working up a few each in AEB-L and 52100. These are between 4.1 (AEBL) and 4.6mm (52100) starting out, and I intend to keep all of that thickness possible during the process....

Deba Project - WIP]]> 24 Wed, 06 May 2020 20:03:18 +0000 https://www.kitchenknifefora.com/threads/wa-handled-240-x-50-gyuto-in-process.6471/ https://www.kitchenknifefora.com/threads/wa-handled-240-x-50-gyuto-in-process.6471/ invalid@example.com (Mark Brock) Mark Brock 3.5mm thick stock, so lots of grinding work to be done. 63 hardness.

Will be wa handled. I'm thinking ironwood and ebony with silver and red manzanita burl spacers.
Might go oak instead of ironwood as I have some great pieces yet with some very interesting character. Lighter color with red speckles / rays.

View attachment 18660]]> 30 Thu, 23 Apr 2020 11:34:13 +0000 https://www.kitchenknifefora.com/threads/172-x-47-nikiri-project-in-52100.6474/ https://www.kitchenknifefora.com/threads/172-x-47-nikiri-project-in-52100.6474/ invalid@example.com (Mark Brock) Mark Brock Tapered blade from 3mm above heal to 1.4mm at tip.
Mile convex grind with thin cutting tip. Should be very nice to work with.

View attachment 18662]]> 9 Mon, 20 Apr 2020 17:02:27 +0000 https://www.kitchenknifefora.com/threads/the-next-batch.6683/ https://www.kitchenknifefora.com/threads/the-next-batch.6683/ invalid@example.com (Mark Brock) Mark Brock Hopefully Peters heat treating service will not be too long turning these around.

Hope to have them all cut, shaped and drilled by tomorrow.


View attachment 18798]]> 1 Fri, 13 Mar 2020 08:35:23 +0000 https://www.kitchenknifefora.com/threads/western-gyuto-in-52100-and-ironwood-170-x-48-mm.6455/ https://www.kitchenknifefora.com/threads/western-gyuto-in-52100-and-ironwood-170-x-48-mm.6455/ invalid@example.com (Mark Brock) Mark Brock Ground is thin convex, thin at the tip, and grind was taken to zero so it's thin behind the edge.
Should be an excellent prep knife.

52100 carbon steel at 62 hardness.
170 by 48 mm.
Full distal taper. Spine starts at 2.75mm down to 1.65 about 2 inches from tip.

This one is very nice but there is a blemish on the blade. It is very small and not really noticeable, but I am going to offer this at...

Western Gyuto in 52100 and Ironwood 170 x 48 mm]]> 3 Wed, 26 Feb 2020 16:20:58 +0000 https://www.kitchenknifefora.com/threads/black-blade-gyuto-viniger-etch.6469/ https://www.kitchenknifefora.com/threads/black-blade-gyuto-viniger-etch.6469/ invalid@example.com (Mark Brock) Mark Brock You can see it here if you have a mind to: ]]> 2 Tue, 25 Feb 2020 20:55:46 +0000 https://www.kitchenknifefora.com/threads/aebl-fillet-knife-with-ironwood-12-oal.6437/ https://www.kitchenknifefora.com/threads/aebl-fillet-knife-with-ironwood-12-oal.6437/ invalid@example.com (Mark Brock) Mark Brock Highly figured ironwood on AEBL Blade @62 Rockwell hardness.
My personal dream fillet knife.

6.5 inch actual cutting blade, 12 inches overall length.
It has some flex on the tip end, but I am not a fan of flimsy fillet knives.
The choil is such that you can place a finger the for fitness cuts.

Asking $265 plus shipping.
A custom sheath is a possibility.

View attachment 18620
View attachment 18621
View attachment 18622 ...

AEBL Fillet Knife with Ironwood 12" OAL]]> 17 Wed, 01 Jan 2020 13:41:44 +0000 https://www.kitchenknifefora.com/threads/180mm-western-gyuto-in-aebl-and-ironwood.6287/ https://www.kitchenknifefora.com/threads/180mm-western-gyuto-in-aebl-and-ironwood.6287/ invalid@example.com (Mark Brock) Mark Brock I was going to keep this one and it was in my block, but I have some others I am working on and decided to cut it loose.

AEBL 180 Gyuto in Ironwood. 52mm high at heel. Heat treated to 62. Very nice premium ironwood.
Full distal taper.
Convex grind.
Not a super thin knife, but not thick either. Thin enough to be efficient but thick enough to stand up on the line.

$235
Leather saya would be another $45 if you are interested....

180mm Western Gyuto in AEBL and Ironwood]]> 5 Thu, 07 Nov 2019 22:29:41 +0000 https://www.kitchenknifefora.com/threads/im-leaving-knife-making.6162/ https://www.kitchenknifefora.com/threads/im-leaving-knife-making.6162/ invalid@example.com (Mark Brock) Mark Brock The time has come for me to move on to other things now, but I had a great time making knives for you all.
It's been a lot of fun and I learned a lot from the members here about kitchen cutlery.

So many thanks and best wishes to you all!

Mark]]> 11 Wed, 23 Oct 2019 02:13:25 +0000 https://www.kitchenknifefora.com/threads/western-gyuto-in-ironwood-173-by-53mm.6127/ https://www.kitchenknifefora.com/threads/western-gyuto-in-ironwood-173-by-53mm.6127/ invalid@example.com (Mark Brock) Mark Brock 173mm by 53 high. Overall length is 11.5 inches (292mm).
Hardness at 62 Rockwell. Professionally heat treated by Peters.
Thin convex grind on this one. It should be a great work horse for home, camp, or pro use.
148 grams. Balance is at the choil.
I've included a photo of a previous leather sheath / saya. We can discuss the cost of adding one to this beauty if need be.

Please see photos for...

Western Gyuto in Ironwood 173 by 53mm]]> 3 Wed, 11 Sep 2019 13:19:28 +0000 https://www.kitchenknifefora.com/threads/western-gyuto-in-ironwood-and-leather-for-sale.5834/ https://www.kitchenknifefora.com/threads/western-gyuto-in-ironwood-and-leather-for-sale.5834/ invalid@example.com (Mark Brock) Mark Brock 52100 carbon steel at 62 hardness. Fairly thin convex grind, but should stand up well on the line.
Premium ironwood with brass corby bolts.
Hand finished to about 1200 grit. Rounded spine.
Asking $300 plus shipping.

Happy to add a D ring to the saya for hanging, or even a belt loop for the camp chef.

Thanks for having a look!

View attachment 18405
View attachment 18406
View attachment 18407 ...

Western Gyuto in Ironwood and Leather for sale]]> 6 Thu, 15 Aug 2019 16:35:49 +0000 https://www.kitchenknifefora.com/threads/cutting-ironwood-stump-up-for-scales-handles.5839/ https://www.kitchenknifefora.com/threads/cutting-ironwood-stump-up-for-scales-handles.5839/ invalid@example.com (Mark Brock) Mark Brock That last Western Gyuto I posted the other day has scales from this stump. Overall a pretty amazing bunch of wood.

]]> 8 Tue, 30 Apr 2019 03:16:11 +0000 https://www.kitchenknifefora.com/threads/a-big-bit-of-news-and-a-new-little-knife.5325/ https://www.kitchenknifefora.com/threads/a-big-bit-of-news-and-a-new-little-knife.5325/ invalid@example.com (Mark Brock) Mark Brock
So I was working on a hunting style knife a while back and messed it up. So I wanted to turn it into a small kitchen working knife. (A knife maker never messes up a blade, we just end up...

A big bit of news and a new little knife]]> 8 Sun, 23 Dec 2018 12:55:40 +0000 https://www.kitchenknifefora.com/threads/fillet-knife-aebl-and-ironwood.5129/ https://www.kitchenknifefora.com/threads/fillet-knife-aebl-and-ironwood.5129/ invalid@example.com (Mark Brock) Mark Brock Nickel silver bolts.
That is not a hamon, just an odd reflection of light.

I have two more of these to finish if someone is interested. Could be handled in Ironwood, black Ebony, Macassar Ebony, or my stabilized oak.

Better pics to follow at some point...

View attachment 18004]]> 5 Sun, 23 Sep 2018 23:18:30 +0000 https://www.kitchenknifefora.com/threads/hunting-and-fishing-knives.4640/ https://www.kitchenknifefora.com/threads/hunting-and-fishing-knives.4640/ invalid@example.com (Mark Brock) Mark Brock This is still prototype territory, but the making is interesting and pretty pleased so far with the way they are turning out.

A hunter and a deba style....
The hunter is symmetrical hollow on flat grind, while the deba is very traditional in grind.

View attachment 17073
View attachment 17074


Deba:

View attachment 17075 ...

Hunting and fishing knives]]> 8 Sun, 26 Aug 2018 10:32:28 +0000 https://www.kitchenknifefora.com/threads/strop-block.4876/ https://www.kitchenknifefora.com/threads/strop-block.4876/ invalid@example.com (Mark Brock) Mark Brock
So much nicer than a flap of leather on my desk.

View attachment 17637]]> 1 Sun, 13 May 2018 19:12:57 +0000 https://www.kitchenknifefora.com/threads/250-by-54-study-in-hollow-grinding.4545/ https://www.kitchenknifefora.com/threads/250-by-54-study-in-hollow-grinding.4545/ invalid@example.com (Mark Brock) Mark Brock The hollow makes this significantly lighter than a standard convex grind, even a thin one.
It remains rigid though due to the think spine, starting at 3.4 mm with a full distal taper to ~1.7 two inches from the tip. A very interesting study for me. I can't wait to see how it cuts. Food release should be stellar.
This is pretty much finish ground on the grinder. I am debating finishing it just like this, maybe take it a...

250 by 54 Study in hollow grinding]]> 18 Wed, 11 Apr 2018 14:42:31 +0000 https://www.kitchenknifefora.com/threads/sobakiri.4636/ https://www.kitchenknifefora.com/threads/sobakiri.4636/ invalid@example.com (Mark Brock) Mark Brock


]]> 8 Fri, 09 Feb 2018 11:18:30 +0000 https://www.kitchenknifefora.com/threads/grinding-demo.4541/ https://www.kitchenknifefora.com/threads/grinding-demo.4541/ invalid@example.com (Mark Brock) Mark Brock This represents about 90 minutes of grinding a 3.5 mm blank down to rough knife dimensions.
Next steps will be blade geometry grinding (S Grind) and take it to a pretty finished level for hand sanding.

If this is interesting to you I might create one of these for each step of the knife so you see in about 10 minutes the days of work it...

Grinding demo]]> 3 Sun, 07 Jan 2018 16:41:21 +0000 https://www.kitchenknifefora.com/threads/52100-nakiri-with-a-new-handle-design.4434/ https://www.kitchenknifefora.com/threads/52100-nakiri-with-a-new-handle-design.4434/ invalid@example.com (Mark Brock) Mark Brock Ironwood/copper/manzanita burl.

Blade is still rough off the grinder. This blade is a pretty thin convex nakiri, with a thin ghost tip for slicing. It should perform nearly as well as a gyuto for tip slicing. 52100 @ 63.
196 x 47 mm with distal...

52100 Nakiri with a new handle design]]> 10 Mon, 01 Jan 2018 13:11:33 +0000 https://www.kitchenknifefora.com/threads/usuba-project.3917/ https://www.kitchenknifefora.com/threads/usuba-project.3917/ invalid@example.com (Mark Brock) Mark Brock There are other projects ahead of these, but I wanted to ask advice here before I start the work.
These are 4.65mm thick, with no current taper. 52100 at 63 hardness.
Before HT i ground just a slight urasuki, really just a slight groove, and put a short bevel on the edge side to help reduce belt wear on the real grind.

What I wanted to ask about specifically is whether...

Usuba Project]]> 16 Sun, 17 Dec 2017 21:07:17 +0000 https://www.kitchenknifefora.com/threads/reworking-my-logo-what-do-yall-think.4422/ https://www.kitchenknifefora.com/threads/reworking-my-logo-what-do-yall-think.4422/ invalid@example.com (Mark Brock) Mark Brock It's really rough, but I'd like to hear your thoughts if you will.

]]> 8 Tue, 12 Dec 2017 17:32:06 +0000 https://www.kitchenknifefora.com/threads/250-gyuto-reworked-profile.4366/ https://www.kitchenknifefora.com/threads/250-gyuto-reworked-profile.4366/ invalid@example.com (Mark Brock) Mark Brock


Compare to:

]]> 30 Tue, 21 Nov 2017 13:03:07 +0000 https://www.kitchenknifefora.com/threads/up-for-sale-thread.3911/ https://www.kitchenknifefora.com/threads/up-for-sale-thread.3911/ invalid@example.com (Mark Brock) Mark Brock
52100 Gyuto @ 63 hardness professionally done by Jeff at TruGrit.
208 mm length
53 mm height at heel
3.5 mm this above the heal with a full distal taper to the tip. (1.6mm about 2 inches from tip).
This blade starts out quite hefty, but tapers to a very thin tip optimized for slicing.
360 mm overall length.
227 grams with balance right at the choil.

The grind on this one is a good convex thanks to blade...

Up for sale thread...]]> 24