Kitchen knives you have built

[David Broadwell]

I made the santuko below from 1/8" CPM154. I ground it from edge to spine after I heat treated it. The smaller knife was made from a small sample of Bohler's Vanax 35. It's .110" stock and came to me heat treated. Bohler had it as a display at Blade. At this time all it has cut is that one mushroom, but when it gets back I'm going to see how this steel work. As with the santuko, it's been ground from edge to spine, about 1 1/8" across, and it has an edge that's around .005" thick before sharpening.

I do have an order for a santuko that I'll be starting in a day or two.

David