Making a twisted w Damascus k-tip gyuto chef knife

The making of a damascus steel gyuto chef knife from start to finish. The steel is forged from 1095/15n20 carbon steel. The blade was forged with a tapered spine and concaved for food release allowing less surface area for the food to stick and to lighten the overall weight. The steel is a twisted w pattern with a non traditional japanese k-tip style double bevel gyuto blade. The steel was DET annealed in a kiln prior to cold working Vermiculite is used to cool the steel slowly after forging to relive steel stress The liquid is diesel for the hot steel Coffee is used to blacken the pattern Thank you for watching! Knives are available through my webstore here Updates of work here