This small EDC (Every Day Carry) carbon steel blade measures approximately 3.5″ with an overall length of 7.25″. The bocote wood handle has 3/16″ brass pins and luster finished with boiled linseed oil. Bocote (Cordia elaeagnoides) is native to Central America, South America, and Mexico.
Knives By Shawn 
christophersknifeblog
March 17, 2012 at 20:45
What kind of steel are you using in this knife? (And in the Ulu?)
Nice-looking work!
ssknives
March 19, 2012 at 19:21
Thanks for the compliments, Christopher. These were made from old circular saw blades so aside from the manufacture saying carbon steel I would be guessing to say L-6 but it could be anything and analysis on a small run of metal is out of the question. Now that I am comfortable with working with steel, I am going to order some carbon steel so I know what I am using exactly and can sell a few, since folks are interested in purchasing some.
christophersknifeblog
March 19, 2012 at 21:31
Sawblade is good stuff. When we are heat-treating with a magnet, and using basic testing (such as the brass-rod-flex test) to determine proper temper, steel analysis is not usually necessary. However, buying hot-rolled annealed steel is good.
One hint here–1084 is probably superior to 1095 for most things. 1095 is pretty close to total carbon saturation, so it either needs some chromium or other element to mellow it (O-1 and 52100 are good examples), or it seems to be a little more brittle for applications that involve impact.
For heavy chopping tools, a steel like 5160 is good.
For kitchen use, stainless is pretty nice because the edge doesn’t rust off. ATS-34 can be had in thin sheets. But, it requires a more sophisticated heat-treat. Carbon steel works in the kitchen, too, if it is touched up daily.