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250mm CTS-XHP Kiritsuki tip gyuto, spalted pecan

Discussion in 'Houston Edge Works' started by Pennman88, Sep 20, 2016.

  1. Pennman88

    Pennman88 Professional Craftsman

    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.

    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 brass mosaic pin. The fitted leather saya has yellow stitching to pickup the trim in the handle.

    And of course, my name in Kanji written by Masaharu Morimoto (yes, Iron Chef Morimoto) is on the blade.

    image.jpeg image.jpeg image.jpeg image.jpeg
  2. Jim

    Jim Old Curmudgeon Founding Member

  3. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Great looking knife. Gorgeous piece of Puh-Kon. How much tougher is this to work in than Aeb-l?
  4. really a nice one!
  5. Pennman88

    Pennman88 Professional Craftsman

    Very noticibly more difficult to work than AEBL. Has alloying elements that AEBL doesn't for fabulous edge retention and abrasion resistance. It really eats up ceramic grinding belts.

    My pro chef customers really love this steel and are really surprised by the edge retention and infrequency of sharpening needed.

    This Exec chef has had his knives for about three months (these texts were today):


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