SOLD Scorpion Forge 200mm chefs knife

The Knife in all it's glory



200mm custom chef made by Cris Anderson. This knife started his Extra Heavy line. Thick spine, agressive taper, thin tip and very good food release.
Mizu honyaki W2 steel hardened to a crazy ~65 HRC. Easy to sharpen, holds edge pretty well and not chippy.

• 200mm length.
• 50mm height at the heel.
• Weight 170g
• Balance point is 1cm from the handle.

Sharpened twice. It's been mostly a drawer queen that I pulled when wanted to compare its cutting ability with other rivals. And speaking of cutting and food release — it's one of the best. On par with Kato and other customs.


Leather sheath with tight fit.



W2 (don't confuse with White #2) takes a really nice blue/red/yellow patina



Bog Oak with >hundred years old wrough iron insert.



A glimpse of pretty wild hamon and maker's mark




Thick spine, thin behind the edge.
50mm spine near the handle. 20mm spine mid blade. 0.6mm spine 1cm from the tip.



Cris offers a touchup for the new customer for the price of shipping. And option to convert handle to his newer style (or change handle completely), but that's extra.


Asking 800$ shipped. I believe you can't beat it at this price level.

Ping me in PM or Instagram @icanhaschzbrgr for any questions.

 

Is the 200mm actual edge length or overall BLADE length?
I'm curious about:

- actual edge length
- overall blade length
- overall length of whole knife

Thanks

 

I know this sold Marc, but all of my knives are measured by edge length. 200mm is heel to tip.

This was one of my all-time favorites.

 

Now that it is sold I wanted to say that I think it is a beautiful knife but I think if I ordered one for myself I would not have as much space where the heel ends and the handle starts. I like to have my knuckles pretty close to the food I'm cutting. Especially more important when it is as big as 200mm.

 

My apologies to the OP but the blade has sold ....

FWIW - Chris's knives are really amazing (IMO) both from a performance perspective as well as the esthetics/ergonomics one. His handle design/style is best used with either a pinch / forefinger & thumb on the heel of the blade or finger pointed grip. Hence the heel to handle spacing to allow a bit of wrap on the middle finger/hand in that area. The grip/handle is very intuitive, responsive and strong (to counter rotation/tracking) and the blade really at that point is an extension of the forearm-to-hand ... works great. The "shortness" of the handle and that spacing you mention have been the subject of much discussion but once you have the chance to play with one of his knives you will become a believer ... I know I am ... my $0.02

I have a 240 and it is very nimble, even at that length, but with his blade height and lines even his 160 can feel like a much larger blades if that is how you want it to behave (or feel smaller as the case may be) ... his blades are (as is the man himself) uniquely his and definitely worth trying ...

 

100% correct