My buddy asked me to make him a brisket knife, basically the only requirements he had were that it has a 10” edge and that it’s thin and flexible. I used 1/16 15n20, very hard to grind and sharpen because of the flex but I got it after lots of fiddling around with it
One more finished up for the day. .95 15N20 kitchen knife with some crazy beautiful triple dyed black ash. The little divot in the spine is a comfy place to rest a thumb, and it is conveniently located where I gouged it on the grinder…