Hi Frank,

Thanks for your patience! I finally wrapped up your master chef, very similar to the one you bought for your son.

It has a 9.5 inch hand forged W2 blade with a clay hamon and brute de forge finish. I hand honed it at 18 degrees. The cutting edge is at RC 62.5. Three local woods are used in the handle; Black walnut from Beaverdale, IA, Cherry burl from my yard in DM and ancient bog oak from Adams county, IA. These are the same trees that I used for your son’s knife. I silver soldered the nickle silver guard to the blade and used the same material for the spacer and pin. I finished the handle with tung oil from Florida.

Wipe the knife dry after use and don’t put it in a dishwasher. A bit of linseed or tung oil is a good idea of it looks like it needs it. You know the drill. If you do damage it, I can always get you back up and running.

While it is a very similar knife, it is not an exact copy. I do not use jigs or patterns, so the result is 100 percent crafted by hand and eye. You will notice a few differences in the throat of the blade and the pattern of the hamon, among other things, but I feel like it’s a good match visually and functionally. The price is a little more than first one, due to rising costs on my end and the custom nature of the work.

Thank you for the order and your patience. I appreciate the opportunity to do special projects like this. It’s really what it’s all about for me in this field and I did my best to make a knife you can be proud to own and use.

If you want to come by and pick it up from the studio, don’t forget to choose that option at checkout. Otherwise I can get it mailed out to you ASAP.

Thank you!

Cameron