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Way to go Mert

 

That sucks on the deba man. Keep up the beautiful work.

 

Liking those measurements

 

270mm tall honyaki gyuto in hitachi blue2 , just after quench quick pass on grinder to check the hamon , so far I am happy

 

This for sale?

 

Can swap it for the San mai I am making for you

 

O man I think I'll stick with the San mai. That was a tough decision.

 

BOY, Cheeks, I don't envy you.... Hitachi blue#2...... San mai..... "Which way do I go, which way do I go?" JK... I envy the living crap out of you!!! Waaaay difficult decision. :like

 

@cheflarge yep I allready flip flopped Haha. I'm going with the blue honyaki. I'll add a San mai from Mert later :BF

 

Why make it hard on yourself, buy both!So disappointed with you, cheeky

 

Haha not this time Ferry.

 

270mm wa gyuto in random pattern , getting close, a quick dirty etch to check the pattern

 

Can't wait to see the finished product Mert

 

After few practice knives i have done recently I will be offering true honyaki knives made with Aisi w2 and hitachi blue2 . They will cost substantially more than monosteel knives I forge . The failure rate is quite high and to be able to get the most of the hamon they require tons of hand sanding . This one is second trial of the 165mm petty for @Cheeks1989 , around 240grit and after etching I went over with some 1500 grit to check the hamon , it is forged from blue2 and used a technique from Japanese swords , very excited about this one
It is 65+hrc , no wonder it chewed up few belts and tons of sand paper even at this size

 

Amazing stuff! Your evolution as a knife maker is quit remarkable, my friend!!! "Tanto" boning knife, Honyaki, Blue #2 San Mai, Single bevel....... Makes you wonder what's next. op

 

Having limited experience with honyaki knives, this is remarkable . Would you desribe them as s grind? Water quenched ? You've come a long ways so fast Mert.

 

Thanks brother , I appreciate you noticing it , I have always wanted to try making better knives using different techniques, my discard pile has been lot bigger than many maker that started same time with me but I believe by pushing harder I have managed to learn bit faster . Speaking of "over ambitious" I am going to try to make something very special for Sydney knife show , stay tuned

 

Thank you Mike , It is not s grind however there is a certain feature in grind to make it thin behind the edge while maintaining good food release , I have start using this feature in thinner knives lately .
This one is oil quenched , I have done few water quenched blue 2 honyakis , failure rate was lot higher and hamon didnt come up any nicer for the added risk . That's why you didn't see any pics of them I remember my friend Cris saying "it is addictive to make hamons , once you are hooked it will be difficult to give up" now I get it . I believe the end result is so much satisfying in making a San mai or honyaki vs more plain knife . With either technique steel can be left at higher hardness to take a keener edge compared to monosteel knife . Honyaki and San mai possess many difficulties and differences in terms of making and finishing , but I enjoy them both , I will be focusing more on them hopefully

 

:BFop!!