Damascus Santoku for my wife**Patina pics added

M.Griffin · Dec 30, 2010

Here is one I just finished for my wife. It is 1084/15n20 with a stainless/micarta/redwood handle. This is the first damascus I've made and it was fun. I enjoy making kitchen knives since they tend to get used more than most, so they are good for feedback. Any comments or criticism good or bad is appreciated.

Specs:
OAL: 11.5"
Cutting Edge: 5 7/8"
Handle: 5 1/4"
Thickness: 3/32" with distal taper to 1/16"
Height: 1 1/2" (should have been 2" for better knuckle clearance)

Thanks for looking.

-Mike

1066vik · Dec 30, 2010

yowser!
that's pretty!
nice work, hope she appreciates it.

ADD · Dec 30, 2010

Outstanding!

Very useful art.

xtestifyx · Dec 30, 2010

Nice clean work, I like it very much

M.Griffin · Dec 31, 2010

Thanks for the comments. It is already at work in the kitchen.

-Mike

smasak · Jan 5, 2011

Looks great!

86 Knives · Jan 7, 2011

I'm a professional chef and love using a Santuko. It looks great, though on the small side. Does she have problems with oxidation when cutting different foods? How much would you charge for a 7 inch blade?

M.Griffin · Jan 8, 2011

86 Knives said:
I'm a professional chef and love using a Santuko. It looks great, though on the small side. Does she have problems with oxidation when cutting different foods? How much would you charge for a 7 inch blade?

Send me an email at griffinknives(at)gmail.com I think it would be against the forum rules to discuss any prices here.
As far as oxidation, it will oxidize but so far the damascus is still very visible. I was going to wait until it has been used for a few weeks and take a pic to post for follow-up. I posted this knife in the knifemakers gallery too and had some questions about oxidation there as well. Thanks for your interest.

-Mike

86 Knives · Jan 8, 2011

I currently use an 8 inch Usuba Blade made of Japanese Blue Steel. It has an incredible edge and oxidizes very easily. Especially if I don't clean it between products.

M.Griffin · Mar 22, 2011

Here are the follow-up oxidation pics. This knife has been used to cut anything and everything in the kitchen. The pattern remains very visible even with the patina. This knife gets no special treatment, just hand washed and put away dry. No special oiling or cleaning. Sorry for the crappy pics, it was necessary to get the patina to show up.

-Mike

Dan Pierson · Mar 24, 2011

That patina worked out much better than I expected! Still looks very good.

PDE · Mar 25, 2011

Looks great, if your wife doesn't appreciate it, send it to me. I would love it.

M.Griffin · Mar 26, 2011

Dan Pierson said:
That patina worked out much better than I expected! Still looks very good.

Yeah, I am happy with the look of it. I was a little worried the pattern would completely wash out. Not sure if the pattern will still be visible after years of use.

PDE said:
Looks great, if your wife doesn't appreciate it, send it to me. I would love it.

I'll keep that in mind if she gets sick of it, but don't hold your breath

Thanks for the comment.

-Mike

Michael Rader · Apr 8, 2011

Very nice. You do good work and the damascus is super. (I really should hang out more in the Cutlery section - there is lots of good stuff going on here.)
-M