- Joined
- Jan 1, 2010
- Messages
- 767
Scott was recently commissioned to make a unique knife. The customer, a New York chef, wanted a slicer/carver with a Japanese look. The knife looks like a sushi blade, but sharpens European style. It has a single bevel, a clay hamon, and a faceted handle made of black & white ebony, accented with ram's horn and a mokume ferrule, and peened together via a single nickel-silver pin.
Steel: W1
Handle: Black & white ebony, ram's horn, black vulcanized spacers, ns pin, and mokume ferrule
Finish: Hand-rubbed
Blade: Ultra-thin Wharncliff
Overall Length: 18 1/4 inches
Blade Length: 12 1/4 inches
Blade Thickness: 0.110 inches
Weight: 9.8 ounces
The following links go to a couple of videos taken before the knife was finished. The first video shows the knife in action sans a handle, and the second video shows Scott sharpening the knife using a Spyderco Triangle Sharpmaker.
A handleless test drive
How to sharpen a Japanese-European hybrid knife
Let us know what you think.
Steel: W1
Handle: Black & white ebony, ram's horn, black vulcanized spacers, ns pin, and mokume ferrule
Finish: Hand-rubbed
Blade: Ultra-thin Wharncliff
Overall Length: 18 1/4 inches
Blade Length: 12 1/4 inches
Blade Thickness: 0.110 inches
Weight: 9.8 ounces
The following links go to a couple of videos taken before the knife was finished. The first video shows the knife in action sans a handle, and the second video shows Scott sharpening the knife using a Spyderco Triangle Sharpmaker.
A handleless test drive
How to sharpen a Japanese-European hybrid knife
Let us know what you think.
