u/OwyheeKnifeCo

Always love that first cook with a carbon steel knife, protein is a must to set a nice initial patina.

Last month at the Oregon show I picked up some laminated blue and white and needless to say I will be buying a lot more of it.

I left this one at 65 HRC just to see how the edge holds up future knives I will temper down to the lower 60s

Handle is black and red palm

200mm long

Free hand so the improvements come slow but they stick

1084 carbon steel

Handle is lignum

Thought it might be cool to try a portrait honyaki, was going for a sun with sun rays

26c3 in brine, might try again in parks 50

Selling a few from my shop that I have made in between some customer orders. Everything is made in house from the forging of the damascus, heat treat, handles, saya, ect.

210mm Long Petty - 335mm with handle

30mm tall (heel) - Spine 3mm tapering to 1.2mm near the tip

Stratum Damascus over a 26c3 (spicy white) core

Maple and Walnut checkerboard handle

​​Not a ton of taper so this is more of a slicer, maybe its s short sujihiki not a long petty lol

Saya included

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$325 shipped

Selling a few from my shop that I have made in between some customer orders. Everything is made in house from the forging of the damascus, heat treat, handles, saya, ect.

140mm Bunka - 275mm with handle

47mm tall at the heel - Spine thickness 3.5mm tapering to 3mm at the K

Lefty single bevel with a compund Urasaki

15n20 and 1084 raindrop damascus

Handle is leopardwood and ebony with a blue maple spacer

145g weight

Hickory Saya included

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$375