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Good stuff, Mert.

 

Thank you Mike ,I am sleeping lot less than I should

 

Every since I started making knives I promised my wife to make some steak knives , I just managed to mount them to their handles , they are made with the scrap steel remaining from my stock removal Aebl gyutos , they are at 60 hrc , thick convex ground with a big right side bevel, handle is gidgee and brass. They are slightly different than the each other but did very good job slicing through this sirloin. Have to buff a bit and add makers mark

 

Nice! It always freaks me out to run a real knife over the plate.

 

Yup. gotta get me some custom steak knives.

 

Beautiful steak knives, Mert!

 

One thing it made me really happy was Jim there was none of that sawing motion required , it just slit the steak in half and I was smiling before I even shoved the steak in my mouth

 

Thanks Al , I will modify the design and hopefully bring couple of them with me

 

Bad hammer control equals spots that I can not remove with grinding or hand sanding , this 183mm gyuto will be for home use or destruction test, maybe will try to heat treat again and leaving it kuro uchi , bad month for knifemaking , time to take a break I guess

 

Some times the learning process can REALLY SUCK!!!

 

It's got character

 

Mert , those steak knives look great . Aeb-l. The right steel for the job for sure.

 

Thanks Mike

 

After not much of success at recent knifemaking projects I thought about taking a break but I came to realisation this first years is the toughest time for an artisan where the gap between required experience and desired results are the biggest , instead of getting frustrated and giving up I decided to keep practising , to my luck or not this gyuto came out perfect straight , it will be heading to Russia very soon


Another gyuto also forged from 52100 for a local chef

It will be around 265-260mm once I am done hopefully

 

Glad to see you kept at it, Mert! I was a bit saddened when I read your comments after your last gyuto didn't turn out to your liking.
I can relate to your frustrations. Due to my experience/success in other form of fabrications, some of which I've been doing for 15+ years, I expect everything in regards to knife making to come out perfectly... and when it doesn't, it's extremely disheartening. Then I remind myself that I've been doing this for less than a year, and I come back down to earth.

Keep hammering. Don't give up!

 

Mert
Only that you've told me the hammer marks were not intended, otherwise I'd have thought they were part of the design. As noted elsewhere they give the knife character. I'd use that knife with pride.

 

Just call them anti-stick dimples.

 

Just send it my way. Rustic character. I personally like it.

 

Thank you all for your encouragements , I am the hardest critique of my own work .
I feel more confident with forging closer to the shape now , I will be trying a 285-300mm mm suji while trying to leave kuro uchi finish , see how it comes out , fingers crossed

 

Stay positive, brother, that which does not kill you, will only make you stronger!!!