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Handmade Damascus Kitchen Steak Knife Blank - K10
Original price was: £39.99.£34.99Current price is: £34.99.
Handmade Kitchen Santoku Knife Blank – K13
Original price was: £39.99.£34.99Current price is: £34.99.
Chef Knife
Full Tang
Hand forged blade
4
Items sold in last 4 days
Description
Overall 9-5/8″
Edge 5-1/2″
Each Of Our kitchen Knife Blanks is hand made individually designed with the intention of making it Functional, Durable, and Long lasting each of our products is a result of hard work from designing to assembling. Our Appropriate Material Selection, skillful heat treatment, and work on it allow it to give you the best blend of it. our aim is to serve quality at unbeatable prices with 100% assurance of accuracy in quality for your peace of mind. Every Single Knife Is Hand made hand ground and heat treated and quenched in brine solution or in oil depending on the nature of the material used. This allows it to achieve 57-61 Hrc and edge retention for a long time.
Custom Services we Offer:
Please contact us through e-mail for all your custom requests.
Make Your Own Knife:
SelectÂ
- Blade Material: J2,D 2, 1095,1060, Damascus Steel, Spring Steel, Leaf Spring
- Handle Material: Wood, Bone, Horn, Antler, Micarta, Resin etc
- Blade Finish: Mirror Finish, Satin Finish, Blackened Finish, Antique Finish,
- Engraving on Blade or Handle.
- Leather Sheath Color: Black/Brown
Feel Free to contact us for queries and quotations.
Reviews (1)
1 review for Handmade Kitchen Santoku Knife Blank – K13
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Disclaimer
Note: All knives on this website are designed by Jayger for camping, survival and Bushcraft activities.
By placing an order for this product, you declare that you are 18 years of age or over.
Adult signatures will be required at delivery. This item must be used responsibly and appropriately.
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Tom Brown –
I’m in Australia and received this knife blade as a birthday gift. Fantastic birthday gift as I like my kitchen knives. Not a great knife out of the box though. I spent quite some time thinning the blade as its’ profile was more a cleaver than a santoku or paring knife which made cutting things like carrots an exercise of splitting and not cutting- convex blades do this. The steel is very hard though and it can keep up with the sharpening routines of my Blue #2 steel knife which is really good and ahead of other European carbon steel knives that I have. I give this a 3/5 and if the blade profile was more in line with kitchen use, easily a 5/5.