Thanks for the encouragement guys! We haven't been active on any forums for a while as we've been in the process of purchasing a new shop/land so that we're not in two separate backyard sheds. . . fun times of hobby turning into career! The shop is still in our backyard, but we're in a new location out in the country a ways where we can make noise as much as we want, hunt, garden, fish, etc. We're also trying to catch up on our custom orders as the move and major renovations that were required have put us behind a bit. The new shop is awesome and just what we needed. We've been working out of it for a few months now and are getting caught up slowly but surely.
To spice things up. . . 235mm gyuto in copper, blackwood and coffeebag laminate- HRC 63 with a slightly asymmetric grind for R-hand:
Also some line knives with blades from files, one at HRC 63 and one at 61.5. Maple and Bubinga on the one and bocote and brass on the other.
AND just for kicks two big 'ol 12" monsters. First- Western chef with filework and TX honey locust- done so it's comfortable for a pinch with everying smooth and rounded. The ebony spacer is from the minor keys off an 1899 Steinway upright grand piano that had finally reached the end of its natural life.
The other is a monster bullnose cimeter for a TX barbecue lover out of TX mesquite and TX whitetail antler. Brass from a midcentury chair. . . The blade on this one is from a granite-cutting sawblade. What makes this knife different from a machete outside of grind and heat treat I don't really know.