I just finished these 5 gyutos up and will ship them off to DistrictCutlery on Monday morning.
4 from CPM154 steel
240mm - Figured Maple Burl (green dyed w/ chatoyance)
240mm - Figured Maple Burl (blue dyed w/ massive chatoyance)
225mm - Figured Koa (changes color tones big time when moved in the light)
225mm - Spalted Koa (each side is completely different)
1 from 52100 steel
240mm - Afzelia Burl (two toned)
These blades are all tall, very tall versions for 225mm for sure. They are all convex ground yet thin.
All have African Blackwood ferrules shaped to a new & improved version of my western handle that I've been doing for years. This newer style is a tad plumper in the mid-section/front, slightly taller, and longer to allow for those folks who insist on hammer gripping a knife....LOL. Basically it's just a more hand filling, comfortable handle, with added flexibility of use.
Just a reminder, these are the last of the old priced knives that will come to market and they may be the last Martell stainless gyutos that will be offered as I'm seriously considering going 100% carbon from now on. Stainless is great for the customer but hell on the knife maker, at least it is for this guy anyway.
4 from CPM154 steel
240mm - Figured Maple Burl (green dyed w/ chatoyance)
240mm - Figured Maple Burl (blue dyed w/ massive chatoyance)
225mm - Figured Koa (changes color tones big time when moved in the light)
225mm - Spalted Koa (each side is completely different)
1 from 52100 steel
240mm - Afzelia Burl (two toned)
These blades are all tall, very tall versions for 225mm for sure. They are all convex ground yet thin.
All have African Blackwood ferrules shaped to a new & improved version of my western handle that I've been doing for years. This newer style is a tad plumper in the mid-section/front, slightly taller, and longer to allow for those folks who insist on hammer gripping a knife....LOL. Basically it's just a more hand filling, comfortable handle, with added flexibility of use.
Just a reminder, these are the last of the old priced knives that will come to market and they may be the last Martell stainless gyutos that will be offered as I'm seriously considering going 100% carbon from now on. Stainless is great for the customer but hell on the knife maker, at least it is for this guy anyway.