Tristone Bladesmithing WIP Cont'd

This one is an AEBL Gyuto at 62HRC tested, mirror polished. Ancient red gum, copper blonde buffalo horn and copper handle.

The edge at the heel is actually straight, for some reason it looks like it has a hollow in that picture, not sure what's going on there.

 

245mm Gyuto at 62HRC, Brigalow burl (I know it is unbelievable) and African blackwood D shaped handle. Asymmetric grind for right handed person.

 

245mm CPM154CM Gyuto at 61HRC, symmetric grind. Yarran and Ancient Red Gum handle. Right handed D shape.

 

Forged 52100 gyuto at 60HRC. G10, 416ss, nickle and brown mallee handle. This one is already sold.

 

230mm S35VN at 60hrc. Camatillo and ancient red gum handle. This one is sold.

 

230mm RWL34 at 63HRC. Camatillo, African blackwood and nickle handle. This is the blade that was recently tested by Executive Chef Mert Tansu in his professional kitchen and upon return was mirror polished and re handled.

 

210mm Nilox gyuto at 62hrc. African Blackwood and buckeye burl handle. Right handed D shape.

 

210mm Nilox gyuto at 62hrc. African Blackwood, nickle silver accents and ringed gidgee handle.

 

All of these looks amazing, that "hotel lighting" (if I'm not mistaken) is pretty damn good actually!

Favorites have to be the Western and the Buckeye Burl!

 

Chadd, Great looking knives.

However. imho, you should shift your focus from picturing handles to picturing heel shots and recording vidoes of the knives in action.
At the end of the day, the forum is for the knife nuts.

 

Do you mean choil shots? I have choil shots for most of these knives and will post them later, these were done hastily by another knife maker when I was removing finger last night before the show.

I'll see if i can get some videos of customers using them at the show today, I bought a brand new knife from the shops today (standard knife nothing special) and a big bag of potatoes so people who are serious chefs at the show can make up their own mind.

I find the easiest way to show someone why my knives are priced how they are is to let the knife do the talking for me. The last two makers at the show who tried one of my knives started giggling to themselves when they made their first cuts.

To that end I will try get some reaction videos from any chefs that come through the show. I can preach about my own knives all day but so can anyone.

Thanks for the constrictive feedback I do appreciate it greatly.

Regards,

Chadd.

 

Haha. You can just picture the two of them looking at each other giggling like little school kids

 

You are not wrong, I showed a few of the makers at the show who had been making for 30 years, he was very surprised at how the knives performed and is going to send me some free woods to try... It is great for networking too.

A few people wanted to use your knife as a mirror Ian but gave them a chippy slap. No touchy touchy of the sold knives lol!

This is the table I was on with another maker of single bevel knives. Beautiful Hamons on his work, goes by the name james oatley.

 

Haha good work
Congats on the tableware. Looks excellent

 

just a curious question but ballpark what do you charge for one of these badboys?
feel free to send as a pm
btw i like your logo.

 

I as well would love to know what's available and at what price

 

G'day guys all of the knives bar the copper bolster knife, CPM154CM 245mm Gyuto at 61HRC and the S35VN 245mm Gyuto at 61HRC are sold. Those two knives are for sale at $570USD shipped and insured internationally from Australia.

Thanks for the comments and interest gents. Feel free to send me a PM about the knives with any questions. I will upload some choil shots later this afternoon if I am still awake.

Regards,

Chadd.

 

Sounds like you had successful outing at the knife show!

 

A couple of pictures of choil shots for those who requested them.

The yarran handle cpm154cm blade is a symmetric ground blade, the African blackwood s35vn is asymmetric ground for right hand use.

I will use these blades, likely the African blackwood as a pass around blade of it is not sold prior.

Cheers,

Chadd

 

Chadd, I am in Perth WA. Would be interested in trying your passaround, if you are organising one in Australia.

Ferry