$165.00
Add to Cart
6.5" Kitchen Knife, 80CrV2 High Carbon Steel, Full Tang
Only 1 available
Details
Shipping: US-Mainland: free (more destinations)
Condition: Brand new
*The store has not been updated recently. You may want to contact the merchant to confirm the availability of the product.
This is an 6.5" Chef's Knife. It has a heavy resin G10, Black and Blue Handle, epoxied on to a fixed tang with brass rods. The blade is 80CrV2 Steel.
Here are some of the stats for this knife:
Blade Length, 6.5"
Overall Length, 11.25"
Spine Thickness, 0.08" at handle.
Blade thickness, 0.03" nearest handle.
Blade Depth, 2.01"
Handle Depth, 1.15" at first brass spacer.
Handle Width, 0.65"
Here's some pictures tracking the process of me making this knife:
https://i.imgur.com/O4MwFUN.jpg
https://i.imgur.com/MT6aSMm.jpg
https://i.imgur.com/D7PjtjJ.jpg
https://i.imgur.com/YXKjs85.jpg
https://i.imgur.com/WQ2tgeP.jpg
https://i.imgur.com/juxwCzQ.jpg
https://i.imgur.com/9vqGtjk.jpg
It is made out of 80CrV2 carbon steel. This means they took the standard 1080 steel (a good high carbon steel), added a bit of chromium for slightly better corrosion resistance, and a little bit more carbon for extra hardness.
It is NOT stainless steel. It must be hand washed, and dried after use. It is not dishwasher safe. A dab of oil will protect this knife for a long life. This knife is hardened to approximately 59 HRC.
The handle is made from a pair of G10 Black and Blue scales cut out of a sheet, with brass rods for shear strength.
Why should you buy a Carbon Steel Knife? Stainless Steel is a more expensive material, more difficult to shape and / or forge, and VASTLY more expensive and temperamental to harden and treat. Carbon Steel Knives can achieve equal or better results for cheaper and by using simpler hardening processes.
It is hand forged by me out of a coal forge with a big hammer and anvil, and hardened with a propane forge. Then I grind it into shape, and finish it to 800 Grit.
This knife already has an edge on it and is very sharp. It is sharpened to 1000 grit.
It will be shipped in gun oil (wash off with soap and water) wrapped with desiccant packets inside to protect from corrosion while in transit.
Here are some of the stats for this knife:
Blade Length, 6.5"
Overall Length, 11.25"
Spine Thickness, 0.08" at handle.
Blade thickness, 0.03" nearest handle.
Blade Depth, 2.01"
Handle Depth, 1.15" at first brass spacer.
Handle Width, 0.65"
Here's some pictures tracking the process of me making this knife:
https://i.imgur.com/O4MwFUN.jpg
https://i.imgur.com/MT6aSMm.jpg
https://i.imgur.com/D7PjtjJ.jpg
https://i.imgur.com/YXKjs85.jpg
https://i.imgur.com/WQ2tgeP.jpg
https://i.imgur.com/juxwCzQ.jpg
https://i.imgur.com/9vqGtjk.jpg
It is made out of 80CrV2 carbon steel. This means they took the standard 1080 steel (a good high carbon steel), added a bit of chromium for slightly better corrosion resistance, and a little bit more carbon for extra hardness.
It is NOT stainless steel. It must be hand washed, and dried after use. It is not dishwasher safe. A dab of oil will protect this knife for a long life. This knife is hardened to approximately 59 HRC.
The handle is made from a pair of G10 Black and Blue scales cut out of a sheet, with brass rods for shear strength.
Why should you buy a Carbon Steel Knife? Stainless Steel is a more expensive material, more difficult to shape and / or forge, and VASTLY more expensive and temperamental to harden and treat. Carbon Steel Knives can achieve equal or better results for cheaper and by using simpler hardening processes.
It is hand forged by me out of a coal forge with a big hammer and anvil, and hardened with a propane forge. Then I grind it into shape, and finish it to 800 Grit.
This knife already has an edge on it and is very sharp. It is sharpened to 1000 grit.
It will be shipped in gun oil (wash off with soap and water) wrapped with desiccant packets inside to protect from corrosion while in transit.
