2 newest kitchen knives

[weo]

Both 1095/15N20. A bit confused on the shapes, are they Garasukis or Honesukis?

7" blade, 12" OAL

8" blade, 12 3/4" OAL
I don't like how the brass spacer is bent on this one. Not sure how that happened.

Critiques always welcome.
~billyO

 

[HSC ///]

I would say that the neck at the heel/choil looks fat, then the handle looks too wide there making the whole thing look chunky.
That's what I see when I look at the forest.

 

[milkbaby]

I can't tell, but it seems maybe a garasuki is just a larger honesuki? Hopefully somebody that knows Japanese cutlery better than me can clarify. I think the Japanese versions might go to less height from the heel to the tip so the tip can more easily maneuver around bones:

The damascus pattern on both are beautiful. Maybe it's an optical illusion, but the bottom one with slightly bent spacer looks like the edge profile is a bit wonky too. Just an illusion from the photography or the etching?

 

[Robert Erickson]

Nice blades! It looks like a shorter Kiritsuke maybe? Kind of like this:
https://www.chefknivestogo.com/kofuwh2ki.html

 

[weo]

Maybe it's an optical illusion, but the bottom one with slightly bent spacer looks like the edge profile is a bit wonky too. Just an illusion from the photography or the etching?

No, you are correct and that is something I've been meaning to fix the next time I get to play in my 'shop'. What I thin you see is that the grind at the heel is too flat.

 

[Stacy E. Apelt - Bladesmith]

Handles look a bit fat, but otherwise they are nice. I would call it kiritsuki.