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    <title>Houston Edge Works</title>
    <description>Welcome to Houston Edge Works where high performance, world class kitchen and professional cutlery is custom handcrafted one at a time from advanced, premium, and exotic materials available.</description>
    <pubDate>Sat, 16 May 2026 23:59:47 +0000</pubDate>
    <lastBuildDate>Sat, 16 May 2026 23:59:47 +0000</lastBuildDate>
    <generator>The Kitchen Knife Fora</generator>
    <link>https://www.kitchenknifefora.com/forums/houston-edge-works.75/</link>
    <atom:link rel="self" type="application/rss+xml" href="https://www.kitchenknifefora.com/forums/houston-edge-works.75/index.rss"/>
    <item>
      <title>Works in progress</title>
      <pubDate>Sat, 14 Dec 2019 22:47:08 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/works-in-progress.2477/</link>
      <guid>https://www.kitchenknifefora.com/threads/works-in-progress.2477/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[I&#039;ll post Works in progress here.]]></content:encoded>
      <slash:comments>181</slash:comments>
    </item>
    <item>
      <title>240mm bread knife</title>
      <pubDate>Tue, 06 Mar 2018 02:28:08 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/240mm-bread-knife.4590/</link>
      <guid>https://www.kitchenknifefora.com/threads/240mm-bread-knife.4590/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
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 240mm bread knife. Each serration is individually  ground then hand sharpened. Handle is dyed maple Burl with wenge bolsters with blue lapis stone and G10 trim <br />
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<a href="https://instagram.com/p/BdNypV5DHAY/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/BdNypV5DHAY/</a>]]></content:encoded>
      <slash:comments>3</slash:comments>
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      <title>250mm Stainless San Mai super blue K-tip gyuto and custom saya</title>
      <pubDate>Tue, 06 Mar 2018 01:31:29 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/250mm-stainless-san-mai-super-blue-k-tip-gyuto-and-custom-saya.4591/</link>
      <guid>https://www.kitchenknifefora.com/threads/250mm-stainless-san-mai-super-blue-k-tip-gyuto-and-custom-saya.4591/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[250mm super blue core stainless San Mai. I wanted this to be blue, blue, and more blue. The wood is an absolutely unique blue maple Burl as close to Van Gogh’s starry night as I have ever seen. Blue and white G10 trim. Blue lapis stone insert.  Blue dyed mammoth tooth, and I had a custom carbon fiber plate made blue/black/white.  This steel is lots of fun to use.  Rex or @moaalii_leather tooled the saya that I assembled and it turned out just gorgeous. <br />
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 I actually made it for myself, but...<br />
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<a href="https://www.kitchenknifefora.com/threads/250mm-stainless-san-mai-super-blue-k-tip-gyuto-and-custom-saya.4591/" class="internalLink">250mm Stainless San Mai super blue K-tip gyuto and custom saya</a>]]></content:encoded>
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      <title>240mm Elmax Super steel kiritsuki tip gyuto</title>
      <pubDate>Thu, 01 Feb 2018 00:34:27 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/240mm-elmax-super-steel-kiritsuki-tip-gyuto.3116/</link>
      <guid>https://www.kitchenknifefora.com/threads/240mm-elmax-super-steel-kiritsuki-tip-gyuto.3116/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[240mm Elmax super steel gyuto. Grey box elder Burl with ebony bolsters and malachite trim and custom pins.<br />
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<a href="https://instagram.com/p/8n_AJXwLvR/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/8n_AJXwLvR/</a><br />
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      <slash:comments>2</slash:comments>
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      <title>BIG KNIFE...14" brisket knife/short sword in CPM 154CM</title>
      <pubDate>Sat, 04 Mar 2017 12:29:15 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/big-knife-14-brisket-knife-short-sword-in-cpm-154cm.3823/</link>
      <guid>https://www.kitchenknifefora.com/threads/big-knife-14-brisket-knife-short-sword-in-cpm-154cm.3823/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[14&quot; CPM 154CM brisket tanto with curly maple, carbon fiber bolsters, and G10 trim. I gave this a pronounced belly and birds beak for positive grip with greasy hands and the bolsters protect your hands from slipping forward. This is equally efficient at cutting fresh livers and brains in one long draw for a good photograph. (And, yes, that is a drill bit as the middle small pin on the bolster <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie5" alt=":confused:" title="Confused    :confused:" />)<br />
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<a href="https://instagram.com/p/BQn8fq2Da3L/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/BQn8fq2Da3L/</a>

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<a href="https://www.kitchenknifefora.com/threads/big-knife-14-brisket-knife-short-sword-in-cpm-154cm.3823/" class="internalLink">BIG KNIFE...14&quot; brisket knife/short sword in CPM 154CM</a>]]></content:encoded>
      <slash:comments>3</slash:comments>
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      <title>250mm CTS-XHP k-tip gyuto with grey box elder Burl and carbon fiber</title>
      <pubDate>Mon, 27 Feb 2017 01:37:58 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/250mm-cts-xhp-k-tip-gyuto-with-grey-box-elder-burl-and-carbon-fiber.3822/</link>
      <guid>https://www.kitchenknifefora.com/threads/250mm-cts-xhp-k-tip-gyuto-with-grey-box-elder-burl-and-carbon-fiber.3822/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[250mm Kiritsuki tip gyuto in CTS-XHP wearing  grey dyed box elder Burl, carbon fiber bolsters and lapis insert. Handmade mosaic pin and leather saya. This is hellacious in how it runs through heavy squash, daikon, and onions like a ghost walking through walls. 

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      <slash:comments>2</slash:comments>
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    <item>
      <title>210mm CPM 154CM with spalted pecan and wenge</title>
      <pubDate>Tue, 14 Feb 2017 15:50:55 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/210mm-cpm-154cm-with-spalted-pecan-and-wenge.3805/</link>
      <guid>https://www.kitchenknifefora.com/threads/210mm-cpm-154cm-with-spalted-pecan-and-wenge.3805/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[210mm CPM 154CM kiritsuki tip gyuto with spalted Texas pecan, wenge bolsters, and dyed curly maple insert. Brass pins and center mosaic. The saya fits beautifully and has red stitching. <br />
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      <title>190ish mm CTS XHP gyuto with blue and green box elder</title>
      <pubDate>Tue, 17 Jan 2017 19:17:27 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/190ish-mm-cts-xhp-gyuto-with-blue-and-green-box-elder.3757/</link>
      <guid>https://www.kitchenknifefora.com/threads/190ish-mm-cts-xhp-gyuto-with-blue-and-green-box-elder.3757/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[190ish millimeter CTS XHP gyuto with a Fujiwara notch. This one wears double dyed box elder Burl with black Palm bolsters and G10 trim. Custom center mosaic pin. Hand fitted leather saya. And adorning the blade is my name in kanji in the handwriting if Masaharu Morimoto. <br />
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      <slash:comments>2</slash:comments>
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      <title>240mm CPM M4 gyuto with buckeye Burl and blue Juma</title>
      <pubDate>Mon, 09 Jan 2017 06:29:50 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/240mm-cpm-m4-gyuto-with-buckeye-burl-and-blue-juma.3746/</link>
      <guid>https://www.kitchenknifefora.com/threads/240mm-cpm-m4-gyuto-with-buckeye-burl-and-blue-juma.3746/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[240mm CPM M4 gyuto with a darker magenta handle with blue dragon skin juma bolsters, lapis recon stone and G 10 trim. This steel is just beyond what people have been using in the kitchen. Makes R2/SG2 look soft in comparison. So much tungsten and vanadium that it only likes to be finished to 120 grit. I ran a bevel around the grip for an octagonal contour and this gives a really positive grip even with wet and oily hands. <br />
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      <slash:comments>2</slash:comments>
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      <title>CPM 20CV gyuto with redwood Burl and box elder Burl</title>
      <pubDate>Wed, 04 Jan 2017 03:37:06 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/cpm-20cv-gyuto-with-redwood-burl-and-box-elder-burl.3733/</link>
      <guid>https://www.kitchenknifefora.com/threads/cpm-20cv-gyuto-with-redwood-burl-and-box-elder-burl.3733/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[245mm CPM 20CV stainless super steel kiritsuki tip gyuto (say that three times fast!) with rosewood Burl, box elder Burl bolsters, red marble stone and G10 trim. Custom center mosaic pin adorns the handle as well. One of my more popular profiles, especially amongst Exec chefs. A gift to a wife for a lifetime of use‼️‼️<br />
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<a href="https://instagram.com/p/BOu5SNvjd7a/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/BOu5SNvjd7a/</a><br />
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      <slash:comments>1</slash:comments>
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    <item>
      <title>245mm CTS-XHP gyuto with dyed flame box elder</title>
      <pubDate>Mon, 26 Dec 2016 23:26:28 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/245mm-cts-xhp-gyuto-with-dyed-flame-box-elder.3714/</link>
      <guid>https://www.kitchenknifefora.com/threads/245mm-cts-xhp-gyuto-with-dyed-flame-box-elder.3714/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[Here is a CTS-XHP 245mm kiritsuki tip gyuto I completed a few months ago (and forgot to post) I made for a Chef in Austin, Texas. Dyed flame box elder Burl handle with G10 trim and carbon fiber bolsters. It had a Moran-ish style Bowie handle configuration and is seriously ergonomically comfortable. XHP is an absolutely amazing cutlery steel and makes some terrific knives that the feedback form my pro chef customers confirm as terrific edge holding and sharpenability. <br />
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And, as usual, Iron...<br />
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<a href="https://www.kitchenknifefora.com/threads/245mm-cts-xhp-gyuto-with-dyed-flame-box-elder.3714/" class="internalLink">245mm CTS-XHP gyuto with dyed flame box elder</a>]]></content:encoded>
      <slash:comments>2</slash:comments>
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    <item>
      <title>210mm and 175mm Damasteel set</title>
      <pubDate>Tue, 06 Dec 2016 13:03:18 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/210mm-and-175mm-damasteel-set.3685/</link>
      <guid>https://www.kitchenknifefora.com/threads/210mm-and-175mm-damasteel-set.3685/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[Matched pair of Damasteel knives. A 175mm utility/long petty and a 210mm gyuto. Handles are maple Burl, turquoise insert, G10 trim and carbon fiber bolsters.  I made the saya to accomodate both knives. <br />
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      <slash:comments>2</slash:comments>
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      <title>254mm CPM 20CV narrow gyuto</title>
      <pubDate>Thu, 01 Dec 2016 03:00:57 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/254mm-cpm-20cv-narrow-gyuto.3680/</link>
      <guid>https://www.kitchenknifefora.com/threads/254mm-cpm-20cv-narrow-gyuto.3680/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[254mm CPM 20CV stainless super steel gyuto with triple dyed box elder Burl, G10 and carbon fiber insert, and synthetic bolsters with lots of floating bits of colored material. It is 44mm high at the heel and is extremely light with <br />
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      <title>210mm Damascus gyuto with Kingwood and curly maple</title>
      <pubDate>Sat, 26 Nov 2016 02:07:10 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/210mm-damascus-gyuto-with-kingwood-and-curly-maple.3671/</link>
      <guid>https://www.kitchenknifefora.com/threads/210mm-damascus-gyuto-with-kingwood-and-curly-maple.3671/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[210mm raindrop pattern carbon Damascus gyuto with Kingwood and curly maple trim with G10 accents and liners. Did a Moran-ish style Bowie contour handle for serous ergonomic comfort. <br />
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      <title>219mm CPM 20CV gyuto with back ash burl</title>
      <pubDate>Thu, 17 Nov 2016 01:05:19 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/219mm-cpm-20cv-gyuto-with-back-ash-burl.3594/</link>
      <guid>https://www.kitchenknifefora.com/threads/219mm-cpm-20cv-gyuto-with-back-ash-burl.3594/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[One of my favorite alloys for chef knives is Crucible&#039;s CPM 20 CV. With 20% chromium, 4% vanadium, and 0.6 tungsten, the edge holding and abrasion resistance make and excellent chef knife with amazing performance. It is really tough on the hands of the Knifemaker and eats up ceramic belts. <br />
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Mathis one is a effect size for the home chef and the professional. Nimble and balances right at the front of the bolster. Make a 6 course meal or just cut up some carrots for a snack.  This one sports...<br />
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<a href="https://www.kitchenknifefora.com/threads/219mm-cpm-20cv-gyuto-with-back-ash-burl.3594/" class="internalLink">219mm CPM 20CV gyuto with back ash burl</a>]]></content:encoded>
      <slash:comments>2</slash:comments>
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      <title>250mm CTS-XHP Kiritsuki tip gyuto, spalted pecan</title>
      <pubDate>Tue, 27 Sep 2016 05:18:23 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/250mm-cts-xhp-kiritsuki-tip-gyuto-spalted-pecan.3552/</link>
      <guid>https://www.kitchenknifefora.com/threads/250mm-cts-xhp-kiritsuki-tip-gyuto-spalted-pecan.3552/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[This is a 250mm kiritsuki tip gyuto made from CTS-XHP stainless. The interesting thing is that I can feel the slight difference in XHP from CPM 154CM during grinding. This has slightly more abrasion resistance which is consistent with the better edge performance XHP has over 154CM. <br />
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The handle is full tang and balances right at the bend in the choil. Scales are spalted Texas pecan (correctly pronounced puh-KON, not PEE-kan) with wenge bolsters, G10 trim and liners and a custom made center...<br />
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<a href="https://www.kitchenknifefora.com/threads/250mm-cts-xhp-kiritsuki-tip-gyuto-spalted-pecan.3552/" class="internalLink">250mm CTS-XHP Kiritsuki tip gyuto, spalted pecan</a>]]></content:encoded>
      <slash:comments>4</slash:comments>
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      <title>255mm CPM 154CM gyuto Bowie handle</title>
      <pubDate>Tue, 16 Aug 2016 09:42:02 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/255mm-cpm-154cm-gyuto-bowie-handle.3497/</link>
      <guid>https://www.kitchenknifefora.com/threads/255mm-cpm-154cm-gyuto-bowie-handle.3497/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[This is one of my favorite gyuto profiles. This one is 255mm and is CPM 154CM. An absolutely fabulous steel for chef knives. Enough additional alloying elements to give exceptional edge holding while still allowing it to be easily sharpenable on both stones or chef steel/ceramic rod. Of course, I will always favor Water stones over rods for sharpening and touch ups on any chef blade. <br />
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The handle here is double dyed box elder Burl with almost indestructAble carbon fiber bolsters and G10...<br />
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<a href="https://www.kitchenknifefora.com/threads/255mm-cpm-154cm-gyuto-bowie-handle.3497/" class="internalLink">255mm CPM 154CM gyuto Bowie handle</a>]]></content:encoded>
      <slash:comments>2</slash:comments>
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      <title>250mm CPM 20 CV gyuto with black ash Burl</title>
      <pubDate>Mon, 15 Aug 2016 18:54:00 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/250mm-cpm-20-cv-gyuto-with-black-ash-burl.3491/</link>
      <guid>https://www.kitchenknifefora.com/threads/250mm-cpm-20-cv-gyuto-with-black-ash-burl.3491/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[I&#039;m really liking this profile I&#039;ve done several times. This one is a 250mm (or maybe 255mm) CPM 20 CV stainless super steel. It&#039;s quite a bit more difficult to work with than other premium steels due to the extremely high chromium, vanadium, and tungsten content. But the performance benefit is well worth it. This knife sports an octagonal handle with red dyed black ash Burl, blue and white and black G10 trim and carbon fiber bolsters.  50mm high at the heel. 7 stainless steel pins and a...<br />
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<a href="https://www.kitchenknifefora.com/threads/250mm-cpm-20-cv-gyuto-with-black-ash-burl.3491/" class="internalLink">250mm CPM 20 CV gyuto with black ash Burl</a>]]></content:encoded>
      <slash:comments>5</slash:comments>
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      <title>Filet with black cherry Burl</title>
      <pubDate>Sun, 24 Jul 2016 15:53:07 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/filet-with-black-cherry-burl.3463/</link>
      <guid>https://www.kitchenknifefora.com/threads/filet-with-black-cherry-burl.3463/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[9-1/2&quot; CPM 154CM filet Witte black cherry Burl, carbon fiber bolsters, G10 trim. Hand made fitted leather saya. The handle is a Coke bottle contour for an incredible ergonomic feel. <br />
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      <title>215mm CPM M4 gyuto</title>
      <pubDate>Fri, 22 Jul 2016 15:30:11 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/215mm-cpm-m4-gyuto.3459/</link>
      <guid>https://www.kitchenknifefora.com/threads/215mm-cpm-m4-gyuto.3459/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[215mm gyuto from absolutely insane CPM M4 steel that is so incredibly abrasion resistant that the edge holding is beyond anything ever experienced in a kitchen environment. That&#039;s not just hyperbole, but this steel simply rocks! It is hellaciously difficult to grind, but the results are incredible. This one is dressed with Polyanna Burl with wenge bolsters and G10 trim. <br />
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<a href="https://instagram.com/p/BIJTKJtjZER/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/BIJTKJtjZER/</a><br />
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<a href="https://www.kitchenknifefora.com/threads/215mm-cpm-m4-gyuto.3459/" class="internalLink">215mm CPM M4 gyuto</a>]]></content:encoded>
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      <title>210mm Damascus kiritsuki tip gyuto.</title>
      <pubDate>Wed, 20 Jul 2016 02:45:18 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/210mm-damascus-kiritsuki-tip-gyuto.3450/</link>
      <guid>https://www.kitchenknifefora.com/threads/210mm-damascus-kiritsuki-tip-gyuto.3450/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[210mm kiritsuki tip gyuto made from Alabama Damascus steel. 416 layers.  swamp wood maple with carbon fiber bolsters and G10 trim. Custom fit saya. <br />
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      <title>220mm sujiki/long petty.</title>
      <pubDate>Tue, 12 Jul 2016 09:13:14 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/220mm-sujiki-long-petty.3424/</link>
      <guid>https://www.kitchenknifefora.com/threads/220mm-sujiki-long-petty.3424/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[220mm sujiki/long petty with blue dyed box elder Burl, carbon fiber bolsters, and G10 trim. <br />
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      <title>260mm gyuto and 100mm paring</title>
      <pubDate>Wed, 06 Jul 2016 13:36:33 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/260mm-gyuto-and-100mm-paring.3358/</link>
      <guid>https://www.kitchenknifefora.com/threads/260mm-gyuto-and-100mm-paring.3358/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[260mm CPM 154 CM gyuto and 100mm paring.  Blue dyed box elder Burl with mammoth tooth bolsters and G10 trim. I added a 1/8&quot; pin toward the front of the mammoth tooth bolster for extra support.  The handle is a classic Coke-bottle  Bowie knife configuration. It&#039;s incredibly comfortable and ergonomic. Balance is right at front of bolster. Custom fitted double leather saya. <br />
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      <title>CTS XHP</title>
      <pubDate>Wed, 29 Jun 2016 19:19:27 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/cts-xhp.3198/</link>
      <guid>https://www.kitchenknifefora.com/threads/cts-xhp.3198/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[I have some now, but have a pile of it coming in a few months. It will be fun to work with. If anyone wants in on a knife from this fabulous steel, there are two of us here that will be using it regularly.]]></content:encoded>
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      <title>100mm petty with kirinite handles</title>
      <pubDate>Fri, 17 Jun 2016 01:33:56 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/100mm-petty-with-kirinite-handles.3345/</link>
      <guid>https://www.kitchenknifefora.com/threads/100mm-petty-with-kirinite-handles.3345/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
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      <title>195mm gyuto CPM 154CM</title>
      <pubDate>Thu, 02 Jun 2016 03:51:46 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/195mm-gyuto-cpm-154cm.3323/</link>
      <guid>https://www.kitchenknifefora.com/threads/195mm-gyuto-cpm-154cm.3323/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[Finished this up and will deliver on Saturday. 195mm CPM 154CM gyuto with a classic profile and handle of spalted tamarind, wenge bolsters, and G10 trim. Handmade mosaic from copper/brass/steel. I&#039;ll post photos of the custom saya later. <br />
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Because of the shorter blade length, I had to get weight off the handle. I hollowed out the handle bilaterally to remove metal and then tapered the handle posteriorly from the mosaic pin back to the butt. This moved the balance point to the front of the...<br />
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<a href="https://www.kitchenknifefora.com/threads/195mm-gyuto-cpm-154cm.3323/" class="internalLink">195mm gyuto CPM 154CM</a>]]></content:encoded>
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      <title>270mm CPM 20CV super steel sujiki and the Maestro</title>
      <pubDate>Sat, 30 Apr 2016 13:38:13 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/270mm-cpm-20cv-super-steel-sujiki-and-the-maestro.3252/</link>
      <guid>https://www.kitchenknifefora.com/threads/270mm-cpm-20cv-super-steel-sujiki-and-the-maestro.3252/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[270mm CPM 20 CV kiritsuki tip sujiki with dyed box elder Burl handle with carbon fiber bolsters and red trim. Three handmade mosaic pins and the custom fitted leather and embossed saya. And the Maestro with the knife. 

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      <title>210mm CPM 154 CM kiritsuki tip gyuto</title>
      <pubDate>Wed, 13 Apr 2016 00:44:29 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/210mm-cpm-154-cm-kiritsuki-tip-gyuto.3189/</link>
      <guid>https://www.kitchenknifefora.com/threads/210mm-cpm-154-cm-kiritsuki-tip-gyuto.3189/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[Left some of the machining marks here at request of the chef. Right hand single bevel. Slight ura on the flat side. Abalone, G10, and carbon fiber.   The last photo was posted by the chef.<br />
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<a href="https://instagram.com/p/BCyI0R-QLjM/" target="_blank" class="externalLink" rel="nofollow">https://instagram.com/p/BCyI0R-QLjM/</a><br />
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      <title>250mm CPM 154CM kiritsuki tip gyuto heading to Canada</title>
      <pubDate>Tue, 22 Mar 2016 01:39:42 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/250mm-cpm-154cm-kiritsuki-tip-gyuto-heading-to-canada.3210/</link>
      <guid>https://www.kitchenknifefora.com/threads/250mm-cpm-154cm-kiritsuki-tip-gyuto-heading-to-canada.3210/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[250mm kiritsuki tip gyuto, CPM 154CM with double dyed box elder Burl, carbon fiber bolsters, and red marble stone. Hand made mosaic pin and hand fitted saya. <br />
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      <title>255mm CPM 154 CM kiritsuki tip gyuto</title>
      <pubDate>Fri, 11 Mar 2016 01:34:40 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/255mm-cpm-154-cm-kiritsuki-tip-gyuto.3190/</link>
      <guid>https://www.kitchenknifefora.com/threads/255mm-cpm-154-cm-kiritsuki-tip-gyuto.3190/</guid>
      <author>invalid@example.com (Pennman88)</author>
      <dc:creator>Pennman88</dc:creator>
      <content:encoded><![CDATA[255mm kiritsuki tip gyuto from CPM 154CM with handle al la Don Nguyen in the colors of the Minnesota Wild team. Red quilted maple, box elder Burl bolsters, green, yellow, red, and white spacers. And the chef. <br />
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