Hi Mike,

Thank you for your patience. Here they are;

Six hand forged W2 blades with a clay hamon showing the line where they are differentially hardened. The cutting edges are at a hardness of RC 62 while the backs are unhardened. There is jimping on the back of the blade by the thumb. Bolsters are nickle silver, as we discussed, pinned and soldered to the blade for durability. Desert ironwood handles with nickle silver hardware; one corby bolt and two pins. The cutting edges are hand sharpened at 20 degrees and are very sharp. Be aware that ceramic and glass plates are very hard and will dull the edges faster than using a knife on most materials. Normal sharpening methods can be used on them when needed.

W2 is not stainless, so the most important thing is just to wipe it dry when you are done with it. A little oil will keep them in top shape. Natural oils are best for lubrication of knives you will be eating with. Camelia oil is my favorite, but nearly any oil or wax will do. Staining from acids is normal and does not affect the performance, just avoid the rust. I can help if you need maintenance. Definitely do not use the dishwasher. Using cutting boards is ideal, as hard materials like glass, ceramic or granite are harder on the edge, but that may not be realistic with a knife you are eating with.

I ended up making an extra knife for insurance against any errors. If you would like the extra I can add it on for the same price as the other pieces, otherwise I can find another home for it. This post is for the set of six, but let me know if you want that last one and I can add it to the order.