9.5” Abura-Honyaki Slicer with Spalted Hackberry
Steel: W2
Style: This blade was forged to shape and with a continuous taper before being ground clean. It is an Abura-Honyaki (oil quenched) Blade. The spine of the knife is coated with clay before the quench, insulating the parts of the knife that I want to remain unhardened. Once polished, the knife is etched in acids (both ferric chloride and then lemon juice) to reveal where the steel has hardened and where it has remained soft. The softened spine makes the knife tougher and more durable and adds the aesthetic value of a window into the steel’s microstructure. This knife is intended for slicing and will excel on cooked and uncooked proteins. The handle has a “heirloom fit.”
Blade Length: 9.5”
Overall Length: 15.5”
Height at Heel: 1.625”
Handle Material: Spalted Hackberry (Stabilized), Textured Copper
Handle Shape: Rokkaku Hanmaru
Grind: Convex, Medium Thin
Estimated Hrc: 62.5
Spine Thickness Taper:
Out of Handle: 4.6 mm
Middle: 2.4 mm
1” from tip: 1.3 mm
Steel: W2
Style: This blade was forged to shape and with a continuous taper before being ground clean. It is an Abura-Honyaki (oil quenched) Blade. The spine of the knife is coated with clay before the quench, insulating the parts of the knife that I want to remain unhardened. Once polished, the knife is etched in acids (both ferric chloride and then lemon juice) to reveal where the steel has hardened and where it has remained soft. The softened spine makes the knife tougher and more durable and adds the aesthetic value of a window into the steel’s microstructure. This knife is intended for slicing and will excel on cooked and uncooked proteins. The handle has a “heirloom fit.”
Blade Length: 9.5”
Overall Length: 15.5”
Height at Heel: 1.625”
Handle Material: Spalted Hackberry (Stabilized), Textured Copper
Handle Shape: Rokkaku Hanmaru
Grind: Convex, Medium Thin
Estimated Hrc: 62.5
Spine Thickness Taper:
Out of Handle: 4.6 mm
Middle: 2.4 mm
1” from tip: 1.3 mm
Steel: W2
Style: This blade was forged to shape and with a continuous taper before being ground clean. It is an Abura-Honyaki (oil quenched) Blade. The spine of the knife is coated with clay before the quench, insulating the parts of the knife that I want to remain unhardened. Once polished, the knife is etched in acids (both ferric chloride and then lemon juice) to reveal where the steel has hardened and where it has remained soft. The softened spine makes the knife tougher and more durable and adds the aesthetic value of a window into the steel’s microstructure. This knife is intended for slicing and will excel on cooked and uncooked proteins. The handle has a “heirloom fit.”
Blade Length: 9.5”
Overall Length: 15.5”
Height at Heel: 1.625”
Handle Material: Spalted Hackberry (Stabilized), Textured Copper
Handle Shape: Rokkaku Hanmaru
Grind: Convex, Medium Thin
Estimated Hrc: 62.5
Spine Thickness Taper:
Out of Handle: 4.6 mm
Middle: 2.4 mm
1” from tip: 1.3 mm