1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

Project Gallery

Discussion in 'Tansu Knives' started by chefcomesback, Aug 13, 2014.

  1. MotoMike

    MotoMike Founding Member

  2. cheflarge

    cheflarge Founding Member

    HOLY BA..JESUS, I think I found my unicorn?!?!? Hamon, handle, profile, whole package......... :jump :cool1 :pop :cool:
     
  3. Someone is gonna be very happy with that knife.
     
  4. chefcomesback

    chefcomesback Founding Member

    Thanks everyone, I hope the owner will be happy with it


    Sent from my iPhone using Tapatalk
     
  5. chefcomesback

    chefcomesback Founding Member

    While I am at it , another one , 270mm honyaki yanagiba, differentially heat treated 52100 , semi mirror finish. Handle is d shaped two coloured amboyna burl , musk ox horn , ebony and brass spacers .
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]

    Available for sale


    Sent from my iPhone using Tapatalk
     
  6. cheflarge

    cheflarge Founding Member

    WOW!!!!!
     
  7. chefcomesback

    chefcomesback Founding Member

    Cow sword, for some reason when wa gyuto was translated to " cow sword " I thought it didn't live up to the name , so I have made a "cow sword " , 340mm at the edge , honyaki w2 , some hamon shenanigans there
    [​IMG]


    Sent from my iPhone using Tapatalk
     
  8. Where is the full blade pic? Haha

    Sent from my SM-G935F using Tapatalk
     
  9. cheflarge

    cheflarge Founding Member

    !!!DOUBLE WOW!!! :cool1 :jump:jump :cool1
    Scratch that "INFINITY WOW"!!! :D
     
  10. You know you want it.

    Sent from my SM-G935F using Tapatalk
     
  11. cheflarge

    cheflarge Founding Member

    DUDE, if I only had the $$$. For a guy that was a butcher for six years, this would certainly enter the "unicorn" category!!!
     
  12. Jim

    Jim Old Curmudgeon Founding Member

  13. chefcomesback

    chefcomesback Founding Member

    I am feeling blue
    [​IMG]


    Sent from my iPhone using Tapatalk
     
  14. cheflarge

    cheflarge Founding Member

    Sexy Hamone! :pop
     
  15. chefcomesback

    chefcomesback Founding Member

    It has been fun to read this thread from the very first page and remember the fun , joy , frustration and challenges of all of those earlier builds , I haven't been on forum for a long time and I doubt I will be again too often due to time straints . Thank you all who checked this page and encouraged me to make more and better knives. Last one from the shop, integral gyuto forged from 52100, workhorse grind , differentially hardened , bocote handle and friction fit saya . Due to x rated content I can't post the choil shot here
    IMG_8058.JPG IMG_8061.JPG IMG_8064.JPG IMG_8065.JPG IMG_8066.JPG
     
  16. awesome build
     
  17. marc4pt0

    marc4pt0 Founding Member

    Dude, this knife is just insane. Seriously.
    Your craft has developed so amazingly well. I still feel fortunate having my gyuto, which until now was my favorite of yours. This one above may be my new favorite...
     
  18. marc4pt0

    marc4pt0 Founding Member

    Well, that one and this one:

    Screenshot_20171205-063810.png Screenshot_20171205-063817.png


    In fact, I could probably create a whole thread dedicated to my favorite pieces by Mert Tansu. After having gone through this entire thread, plus what I've seen posted on IG, it wouldn't be hard to do.
     
  19. This 52100 integral with bocote has massive eye appeal, so freaking nice! The profile, finish, contours, and all are really beautiful. Also, bocote is a personal favorite of mine, I think I have more bocote squirreled away than I'll ever be able to finish using LOL. Totally dig the way the bocote changes in character from one side to the other on both the handle and the saya. I'm in awe, Mert... :)
     
  20. chefcomesback

    chefcomesback Founding Member

    IMG_8048.JPG Finished this one as well , same grind as the one that won the best chefs knife competition that included cutting tests . 255mm gyuto forged from sg2 (r2) , Honduras rosewood burl handle
     

Share This Page