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sweet

 

HOLY BA..JESUS, I think I found my unicorn?!?!? Hamon, handle, profile, whole package......... ump :cool1 op

 

Someone is gonna be very happy with that knife.

 

Thanks everyone, I hope the owner will be happy with it


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While I am at it , another one , 270mm honyaki yanagiba, differentially heat treated 52100 , semi mirror finish. Handle is d shaped two coloured amboyna burl , musk ox horn , ebony and brass spacers .





Available for sale


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WOW!!!!!

 

Cow sword, for some reason when wa gyuto was translated to " cow sword " I thought it didn't live up to the name , so I have made a "cow sword " , 340mm at the edge , honyaki w2 , some hamon shenanigans there



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Where is the full blade pic? Haha

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!!!DOUBLE WOW!!! :cool1 umpump :cool1
Scratch that "INFINITY WOW"!!!

 

You know you want it.

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DUDE, if I only had the $$$. For a guy that was a butcher for six years, this would certainly enter the "unicorn" category!!!

 

My dream steamboat roast slicer realized!
More photos please!

 

I am feeling blue



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Sexy Hamone! op

 

It has been fun to read this thread from the very first page and remember the fun , joy , frustration and challenges of all of those earlier builds , I haven't been on forum for a long time and I doubt I will be again too often due to time straints . Thank you all who checked this page and encouraged me to make more and better knives. Last one from the shop, integral gyuto forged from 52100, workhorse grind , differentially hardened , bocote handle and friction fit saya . Due to x rated content I can't post the choil shot here

 

awesome build

 

Dude, this knife is just insane. Seriously.
Your craft has developed so amazingly well. I still feel fortunate having my gyuto, which until now was my favorite of yours. This one above may be my new favorite...

 

Well, that one and this one:




In fact, I could probably create a whole thread dedicated to my favorite pieces by Mert Tansu. After having gone through this entire thread, plus what I've seen posted on IG, it wouldn't be hard to do.

 

This 52100 integral with bocote has massive eye appeal, so freaking nice! The profile, finish, contours, and all are really beautiful. Also, bocote is a personal favorite of mine, I think I have more bocote squirreled away than I'll ever be able to finish using LOL. Totally dig the way the bocote changes in character from one side to the other on both the handle and the saya. I'm in awe, Mert...

 

Finished this one as well , same grind as the one that won the best chefs knife competition that included cutting tests . 255mm gyuto forged from sg2 (r2) , Honduras rosewood burl handle