![215x53mm k tip. S grind blade forged from 1095 and 15n20 random pattern damascus with emphasis on food release. Black composite handle with oil and stain resistant properties. Will link choil shot. 215x53mm k tip. S grind blade forged from 1095 and 15n20 random pattern damascus with emphasis on food release. Black composite handle with oil and stain resistant properties. Will link choil shot.](https://i.redd.it/c4j9rjh2nd051.jpg)
215x53mm k tip. S grind blade forged from 1095 and 15n20 random pattern damascus with emphasis on food release. Black composite handle with oil and stain resistant properties. Will link choil shot.
![S grind gyuto chef. 52100 steel with bog oak and dyed green poplar burl. Going to make a few more of these I think : r/Bladesmith S grind gyuto chef. 52100 steel with bog oak and dyed green poplar burl. Going to make a few more of these I think : r/Bladesmith](https://i.redd.it/8l8wdtzx54s31.jpg)
S grind gyuto chef. 52100 steel with bog oak and dyed green poplar burl. Going to make a few more of these I think : r/Bladesmith
S-grind Magnacut gyuto with stabilised Tasmanian Blackwood handle and saya. #newhamknives #tasmanianblackwood #magnacut | Instagram
![Martin Huber | Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle | Modern Cooking – moderncooking.com Martin Huber | Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle | Modern Cooking – moderncooking.com](https://moderncooking.com/cdn/shop/products/Chef_Knife_220mm_Feather_Damascus_S_Grind_with_Integral_Ironwood_Handle_-_Handle__12015.1642320445.1280.1280.jpg?v=1647797917&width=1280)
Martin Huber | Chef Knife 220mm Feather Damascus "S" Grind with Integral Ironwood Handle | Modern Cooking – moderncooking.com
Crafted Knife Co. - A choil shot of my modified S grind. The blade is convex ground and then has two hollow grinds running the length of the blade (one each side).
![S-grind gyuto chef knife. Forged 52100 carbon steel blade concaved for food release. Stabilized extra dark ancient bog oak handle. 218x54mm and 3.3mm thick above heel tapering to 2.3 at end of S-grind gyuto chef knife. Forged 52100 carbon steel blade concaved for food release. Stabilized extra dark ancient bog oak handle. 218x54mm and 3.3mm thick above heel tapering to 2.3 at end of](https://i.redd.it/8nkf8wm9wxo31.jpg)