All work and no play made me a dull person.
Ever since I sold my camera shop I have been very busy making custom stamps for knife makers, blacksmiths, jewelers and leather workers, even a few head stamps for custom wildcat cartridges.
To tell you the truth I get a bit burnt out.
So I decided to make a knife to break the monotony of stamp making and make this kitchen knife.
It is a standard Sabatier form with a bit of Japanese Santoku flavor.
VG10 center San Mai with stainless steel damascus shell.
58 HRC and almost zero grind to promote cutting performance.
OAL 325 mm (13 inches) with 200 mm (8 inches) cutting edge.
Stabilised Silky Oak scales with red compressed fibre liners.
Cuts raw sweet potato like melted butter
Thanks for looking