Works in progress

Spalted pecan with carbon fiber on 255mm XHP blade. Double dyed box elder Burl with purple fiberglass twill on a 210mm 20CV gyuto. Rough shaped off the belts.

 

Houston bbq throwdown with Chef Ara Melakian. My blades are on the table and, yes, I was working serving 300+ small plates of ribs, wagu smoked brisket, and house made beef sausage smoked with wine barrel staves. That wagu brisket was frikkin’ MEAT BUTTA’!!





Chef Ara with his 14” CPM S110V brisket sword with ironwood and koa handle.

 

Even thinner. This one is 1.75mm on the spine

 

Some recent handles.

 

250ish mm damasteel kiritsuki tip gyuto with double dyed box elder Burl, malachite, and dyed mammoth tooth bolsters. Custom fitted leather saya. And the face executive chef Anastacia Song made when she slices a hard beet with it at American Cut Midtown by Marc Forgione. This is my ultra high performance super shinogi geometry. This one sold fast. Chef Song wanted a red one.

 

250mm CTS-XHP kiritsuki tip gyuto. I did a little texturizing near the spine. Tall blade. 62mm at heel

 

Choil shot before sharpening in the blue knife above.

 

You keep raising the bar Stephen!
Beautiful....

 

I totally dig this, different from what you've been making but still instantly recognizable as your work.

 

Thanks! I’m making more with this handle profile. It has good ergonomics for racquet grip as well as pinch. Just a different flavor to play with. Why? Because I can!!

 

The stuff of legends!

 

220mm CPM 20CV k-tip gyuto with double dyed box elder Burl, purple twill bolsters, and green/black/purple trim.

 

214mm CPM 20CV kiritsuki tip laser gyuto with G10, carbon and Kevlar handle.

 

Shoot fire! That’s nice.

 

Damm thats a thin blade!
Wonderful result indeed.

 

250ish mm HHH tsunami pattern Damascus with abalone, G10, and carbon fiber handle custom saya I dyed in an attempt to match the abalone colors. This is actually available.

 

Incredible!

 

330mm XHP Sujiki




210mm k tip gyuto with layered G10





CPM S110V gyuto cane in for some edge repair and thinning. Presentation grade Koa and cuatom Carbon fiber/Kevlar handle. Yes, a professional chef in a pro kitchen!



Stainless San mai CPM 10V neck knife and some cold smoking salmon





250 mm Damasteel gyuto with double dyed mango and carbon fiber handle. Western WA handle. This one is insanely comfortable and perfectly balanced at the choil.





250 mm XHP gyuto with pink/purple/magenta handle.





CPM M4 tactical with micarta handle.





A set of three. 210mm gyuto and 190 mm nakiri in CPM 20CV and 170mm boning in XHP.

 

Wow you’ve been busy!