Critique my first knives

[EGA]

hi all. The community has been very helpful with a few questions I had his past week making my first two knives. I’d appreciate a critique from those that would give their time. This Santoku and paring knife were made from 1/8” 1084, HT’d in a charcoal forge- just a old grill and a hairdryer. The handles are cocobolo and ebony.

 

[Low_rez]

Beautiful. Well done!

 

[tim37a]

very nice.

 

[john april]

they look very good !

 

[milkbaby]

I wish my first knives had looked this good!

One thing to consider on kitchen knives is to round off the sharp edges on the spine and choil. Chefs that use a pinch grip or pointy finger grip will prefer that. Look at the pics below and see how the edges are relieved or rounded.

 

[EGA]

Thanks all. Milkbaby I particular - - you know that’s not something I had considered at all. For me most of the issues seemed to be around the blade/ricasso transition, since there isn’t a plunge line on this thing. Additionally, the termination of the handle/scales by the blade seems really tricky to get right, and is also particularly critical both to usability and aesthetics. I hadn’t considered your point at all and am really glad to have it pointed Out to me. I wonder about the distinction between European and Asian style knives, but in a sense I don’t know the significant differences between how the two are used , so I think your point is kind of dependent on that.