Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 38,468
This year I made a small Japanese blade , which could be called a petty or a mini yanagi ba. One friend calls the one I made him his "Ginger" knife.
It is for very fine slicing and preparation of fish and soft vegetables.
The blade is made from CPM-D2, and the handle is Amboyina Burl. The edge is right handed, and at a very extreme low angle. The togi was done on water stones and taken to a final finish on the edge at 1 micron. Even though the blade has a matte look, it is very reflective, as the one photo shows. It is probably the sharpest blade you will ever use in the kitchen. The photos were taken before the engraving, so I'll put up some more tomorrow after I engrave the makers mark.
It is for very fine slicing and preparation of fish and soft vegetables.
The blade is made from CPM-D2, and the handle is Amboyina Burl. The edge is right handed, and at a very extreme low angle. The togi was done on water stones and taken to a final finish on the edge at 1 micron. Even though the blade has a matte look, it is very reflective, as the one photo shows. It is probably the sharpest blade you will ever use in the kitchen. The photos were taken before the engraving, so I'll put up some more tomorrow after I engrave the makers mark.