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240mm Gyuto Chef in blue maple

Discussion in 'Handiwork Display' started by Ant_Topps, May 22, 2018.

  1. Hi all,

    Just about to send this one out the door. If anyone follows me on Instagram you’ll have seen this already.

    Really happy with how this turned out. New process for the distal taper worked well.

    Length: 240mm blade
    Overall: 380mm
    Height: 60mm
    Thickness above heel: 2.5mm
    Weight: 190g
    Handle: K&G stabilised blue maple with black G10 liners and stainless steel pins.
    Steel: Bohler K110




    Thank you for looking.

    Sent from my iPhone using Tapatalk
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

  3. Thank you :)
  4. marc4pt0

    marc4pt0 Founding Member

    Very handsome work!
  5. Really beautiful knife, especially the appeal to detail and size. Steel Bohler K110 and K100 are the best among D2 analogs.
  6. Thank you Marc.

    Thank you Andrei. Have been a reader of this forum for awhile so always looking for user feedback as a guide to size and function. Think i'm on version 9 or 10 of my gyuto design alone.

    I do like K110 and while it may not be the most popular steel, it's what I can get hold of. There are other steel I'd love to use, but would have to source from the US.
    I have used AEBL in the past but can only get it in thick plate. Have some S600 (M2) at the moment which I'm looking at for a carbon option.
  7. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

  8. M2 undeservedly paid little attention, although it is richly doped, bigger and better than CPM 3V, I think this is due to the difficulty of grinding, but I love this steel.
  9. Hope so. Will try S690 (M4) as well.

    Sent from my iPhone using Tapatalk
  10. If any one has some point to critic, I would like to hear it.
    Always looking to improve.
  11. MattS

    MattS Founding Member

    Looks good, what sort of grind are you doing?
  12. Hi @MattS .
    The grind is initially a full flat grind then I do a second flat grind from the spine down (convexing in a way) that gives the taper, thin edge and overall geometry.
    It was something I noticed on the Japanese knives I own, so wanted to incorporate this into my own knives.

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