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Discussion in 'Tansu Knives' started by chefcomesback, Aug 13, 2014.

Page 15 of 26
  1. chefcomesback

    chefcomesback Founding Member

    It's getting there
    ImageUploadedByTapatalk1433598909.145903.jpg
     
    chefcomesback, Jun 6, 2015
    #281
  2. chefcomesback

    chefcomesback Founding Member

    Thanks Al
     
    chefcomesback, Jun 6, 2015
    #282
  3. cheflarge

    cheflarge Founding Member

    Holy SHAT!!! That handle is off the charts, my friend! Absolutely BEAUTIFUL! :cool:
     
    cheflarge, Jun 7, 2015
    #283
  4. chefcomesback

    chefcomesback Founding Member

    I have sold my yoshi suji and realised I have a busy next week in big dinners coming so I made myself a tall 280mm suji , forged from 52100 at low temp , triple quench and tempered . Since it's for me left it only at machine finish and put a simple d shaped handle on it .

    Here it's being used to peel an apple ImageUploadedByTapatalk1433769745.138508.jpg

     
    chefcomesback, Jun 8, 2015
    #284
  5. cheflarge

    cheflarge Founding Member

    Darn sexy, sir. Couldn't get it any sharper, huh! :p
     
    cheflarge, Jun 8, 2015
    #285
  6. MattS

    MattS Founding Member

    Wow, great looking handle so far, and top notch ingredients. Make sure to post again when she is all polished up.
     
    MattS, Jun 8, 2015
    #286
  7. chefcomesback

    chefcomesback Founding Member

    Thank you , will do with pleasure :D . I have few more nice ones coming up soon , two
    Stainless clad 52100 I have done at Bill Burke's and 2 Damascus pieces with exotic handles ... ;)
     
    chefcomesback, Jun 8, 2015
    #287
  8. Chadd Smith

    Chadd Smith

    Just a "simple D shaped handle" he says. I'm yet to make another after that one at your house.
     
    Chadd Smith, Jun 13, 2015
    #288
  9. chefcomesback

    chefcomesback Founding Member

    Some San Mai knives in works ,
    2 stainless clad 52100 gyutos and paring knife from my Warikomi trial in blue2 with Damascus clad ImageUploadedByTapatalk1434320261.212436.jpg
    ImageUploadedByTapatalk1434320303.706074.jpg
    ImageUploadedByTapatalk1434320329.264259.jpg
    ImageUploadedByTapatalk1434320354.470301.jpg
    ImageUploadedByTapatalk1434320385.465461.jpg
     
    chefcomesback, Jun 14, 2015
    #289
  10. schanop

    schanop Founding Member

    Ha ha, it is quite fancy that you can just make a good knife for your own use when you want. :like
     
    schanop, Jun 14, 2015
    #290
  11. chefcomesback

    chefcomesback Founding Member

    I am being self sufficient :)
     
    chefcomesback, Jun 14, 2015
    #291
  12. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

    Very, very nice, Mert.
     
    Rick, Jun 14, 2015
    #292
  13. chefcomesback

    chefcomesback Founding Member

    Thank you very much Rick
     
    chefcomesback, Jun 14, 2015
    #293
  14. chefcomesback

    chefcomesback Founding Member

    ImageUploadedByTapatalk1434812425.219783.jpg
    Teaser picture of 195 mm stainless San Mai gyuto in 52100 core , handle is needle wood burl and brass
     
    chefcomesback, Jun 20, 2015
    #294
  15. cheflarge

    cheflarge Founding Member

    Damn! :cool1 :like :cool:
     
    cheflarge, Jun 20, 2015
    #295
  16. mark76

    mark76

    Tease us more! :)
     
    mark76, Jun 20, 2015
    #296
  17. chefcomesback

    chefcomesback Founding Member

    A gyuto that I have finished for a former apprentice of mine ,
    It's a lefty ground with lefty d handle , wenge , copper and cocobolo
    ImageUploadedByTapatalk1435752859.894802.jpg
    ImageUploadedByTapatalk1435752889.696575.jpg
     
    chefcomesback, Jul 1, 2015
    #297
  18. cheflarge

    cheflarge Founding Member

    Beautiful!!! :cool:
     
    cheflarge, Jul 1, 2015
    #298
  19. Anton

    Anton

    Beautiful indeed!
     
    Anton, Jul 1, 2015
    #299
  20. chefcomesback

    chefcomesback Founding Member

    Damascus ajikiri deba in works , I have used 52100 for the edge . This one is only 120mm long , wanted to do mioroshi deba originally but couldn't stretch the billet long enough and had a minor de lamination, had to make it shorter . Hopefully It will be good exercise for proper single bevels , altough they are harder I want to do hand forged kata-ha ( ni-mai) style blades . Straightening after the heat treatment was not easy to say the least . I have hollowed out the back side , have to clean it quite a bit :) next hand sanding when I can find spare time ImageUploadedByTapatalk1436222857.959320.jpg
     
    chefcomesback, Jul 6, 2015
    #300
Page 15 of 26

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