Welcome Guest
[Log In]
[Register]
Kitchen and Knife Live Chat
| Welcome to Kitchen & Knife. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Wrought San Mai Gyuto | |
|---|---|
| Tweet Topic Started: Oct 3 2011, 07:43 PM (514 Views) | |
| stephanfowler | Oct 3 2011, 07:43 PM Post #1 |
|
Prep Cook
![]() ![]() ![]() ![]()
|
finished this blade up a while ago, I accidentally broke the tip off making it too short for the order. oops it's all good though, I'll list it for sale in a bit 239mm edge 47mm tall at the heel just a smidge under 2mm thick at the heel balances 23mm from the ferrule 180 grams Bubinga and Cocobolo handle I am still working on forging the wrought all the way down to the edge, it's a pain but I'm getting better Posted Image Posted Image |
![]() |
|
| « Previous Topic · Fowler Blades · Next Topic » |
| Track Topic · E-mail Topic |
8:34 AM Jul 11
|




![]](http://z4.ifrm.com/static/1/pip_r.png)



8:34 AM Jul 11