Meat Lovers

If you're doing a lot of meat, this is the pair for you.

I forged both blades from a coil spring, making the steel 5160.  The brisket knife has a 12" blade, and is a little under 18" overall.  The boning knife has a 6.25" blade, and is 11.75" overall.  Both have integral bolsters, and both have DymaLux handles.

To add a little bit of character, I did forced patinas on both blades using mustard.

*The cutting edge is sharpened at a 20°.

**This knife comes with a hand tooled sheath made from 7-8oz leather.