Kampman Knives
Well-Known Member
Here a selection of some work a made the last two weeks, all the knives are forged in a 'Brut de Forge' style.
The first knife is a drop point bush crafter, forges out of a Japanese Aogami steel (blue steel) and oil quenched 58 HRC - hidden tang with a full flat convex edge - buffalo horn bolster - stabilized tiger striped maple dyed blue with a red copper pin and at the back of the handle some abalone shell details.
2nd knife is a Japanese kitchen knife forged out of Suminagashi steel, water quenched (yaki ire) 60 HRC, with a clear hamon - hidden tang with a buffalo horn bolster - handle from Buckeye burl horse chestnut stabilized - red copper pin - full flat convex edge.
3th knife is another Japanese kitchen chopper, a little smaller than the first one, forged out of Shirogami steel - water quenched yaki ire 60 HRC - full flat convex edge - full tang - red copper pins - koa handle.
4th knife is a mix of Japanese style and a western bushcraft knife, forged out of Aogami steel - water quenched/yaki ire 60 HRC - hidden tang - full flat convex edge - bolster and but cap from buffalo horn - red copper pins with a handle from stabilized maple dyed black.
Ans the last 2 knives are forged out of 100 year old steel and water quenched 58 HRC - the big one is a fish knife - full tang with a full flat convex edge, handle from wood i have no idea (just something what was laying around the studio getting dusty) with red copper pins and lanyard whole - the small one is a minichopper cheese knife, full tang with a full flat convex edge - handle out of horse chestnut with brass pins.
Thanx for watching Igor/Kampman knives
The first knife is a drop point bush crafter, forges out of a Japanese Aogami steel (blue steel) and oil quenched 58 HRC - hidden tang with a full flat convex edge - buffalo horn bolster - stabilized tiger striped maple dyed blue with a red copper pin and at the back of the handle some abalone shell details.
2nd knife is a Japanese kitchen knife forged out of Suminagashi steel, water quenched (yaki ire) 60 HRC, with a clear hamon - hidden tang with a buffalo horn bolster - handle from Buckeye burl horse chestnut stabilized - red copper pin - full flat convex edge.
3th knife is another Japanese kitchen chopper, a little smaller than the first one, forged out of Shirogami steel - water quenched yaki ire 60 HRC - full flat convex edge - full tang - red copper pins - koa handle.
4th knife is a mix of Japanese style and a western bushcraft knife, forged out of Aogami steel - water quenched/yaki ire 60 HRC - hidden tang - full flat convex edge - bolster and but cap from buffalo horn - red copper pins with a handle from stabilized maple dyed black.
Ans the last 2 knives are forged out of 100 year old steel and water quenched 58 HRC - the big one is a fish knife - full tang with a full flat convex edge, handle from wood i have no idea (just something what was laying around the studio getting dusty) with red copper pins and lanyard whole - the small one is a minichopper cheese knife, full tang with a full flat convex edge - handle out of horse chestnut with brass pins.
Thanx for watching Igor/Kampman knives
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