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Bossman
Hulsroy
I really really like how the forks came out. I don't really fancy the straight tube that is the crown, but with the right fillets that are bit heavier on the underside of where the "crown" meets the legs it ends up with a similar stance as true segmented forks!
My next attempt in improving this design is rolling the crown tube to a slight radius. Enough that it is visibly curved but so that it can still slide through the fork steerer.
They will be called segmented sausage forks.