Ergo Santoku Kitchen work horse

[Ochs]

I finished this up not to long ago and gave it to my wife. It was immediately her favorite kitchen knife. She unwittingly helped decide the handle materials one day when she noted that the maroon linen Micarta matched the purple burl eyes in her favorite Camphor wood. I finally am getting around to taking pictures again after getting a bunch of knives finished up. This kitchen work horse is 11-1/4” overall.

Blade is 3/32’ thick with 6-3/4” edge full flat ground CPM S30V with rounded and polished back edge, Paul Bos heat treat to 59+/- HRC

Handle is Camphor burl (exotic hardwood) and has linen Micarta bolsters, white liners and mosaic pins.

Thanks for looking! Let me know what you think.

Eric

 

[Kohai999]

Thanks for looking! Let me know what you think.

Eric

Interesting knife....where do you get "Santoku" out of that?

This is a Santoku:



Sure, it's a free country....you can call anything you want what you want.

Doesn't make it what it is or is not.

Best Regards,

STeven Garsson

 

[Ochs]

Would it help if I super imposed them over each other? Or do you just not like my handle variation Steven?

Eric

 

[Kohai999]

Would it help if I super imposed them over each other? Or do you just not like my handle variation Steven?

Eric

Well, I'm going off pictures here, and obviously cannot hold your knife right now, but the spine area looks more like a clip point, and the belly is much more pronounced on yours than a "traditional" Santoku which has a gentle transition, from what I can see.

I won't comment on the handle as that is purely personal preference.

Best Regards,

STeven Garsson

 

[Kenon Rain]

I think the reason it doesn't appear wholly santoku..ish is because the handle is dropped from the spine of the blade, this throws a lot more appearance of width into the blade..

Other than that, the blade is a santoku shape.. with a slightly angular point, and a darn pretty one

 

[xaman]

I really like that bolster/handle material choice, your wife has a good eye. And the liners set it off nicely. Thanks for the pics.

 

[stabber]

Nice work Eric:thumbup:

 

[Ochs]

Hey Thanks guys for the comments!

Steven,

Well, I'm going off pictures here, and obviously cannot hold your knife right now, but the spine area looks more like a clip point, and the belly is much more pronounced on yours than a "traditional" Santoku which has a gentle transition, from what I can see.

Best Regards,

STeven Garsson

Thanks for your observations I really appreciate a good dialectic discussion. Here is a picture that may provide a little better perspective of comparison. My design does have a more dramatic upward drift to the blade edge as it approaches the tip. This may account for your observation.

Actually, as you probably know, the word Santoku refers to 'three virtues' or 'three tasks' and was an ancient Japanese blade intended for cutting meat, fish and vegetables and used as a general purpose kitchen knife for slicing, dicing and mincing. Traditionally it looked more like this:

And range in size from about 4" to 8".

Designing is a big part of the fun and enjoyment of knifemaking especially when it can lead to something slightly better and can be shared with friends and knife minded individuals. Really, I don't think I have altered from the "traditional" version than this one designed by Ken Onion, also by KAI just like the one you posted earlier and it is also marketed as a Santoku.

The minor alteration on the tip leads to a slightly more pointed tip which I prefer and increased efficiency in mincing and dicing. At least that is my perception.

Regards,
Eric

 

[Kohai999]

Designing is a big part of the fun and enjoyment of knifemaking especially when it can lead to something slightly better and can be shared with friends and knife minded individuals. Really, I don't think I have altered from the "traditional" version than this one designed by Ken Onion, also by KAI just like the one you posted earlier and it is also marketed as a Santoku.

The minor alteration on the tip leads to a slightly more pointed tip which I prefer and increased efficiency in mincing and dicing. At least that is my perception.

Regards,
Eric

Ok.

I'm still not getting "Santoku" out of your design...and don't consider your alterations "minor"....but the eye can be a subjective thing.

The bottom line is that your "customer" (wife) likes it, and you asked for opinions....I presented mine with graphic interface, as did you.

Best Regards,

STeven Garsson

 

[butcher_block]

sorry to put it but its not an old blade shape

its more because of the people outside of japan. there are hundreds of blade shapes and styles and each is made for one type of cut

also the Japanese are not really a meat and taters ppl (tho that is changing a bit ) so there blades reflect what they use them for (more fish and veg.)

 

[Ochs]

I actually call this Ergo Santoku and am not really going for a strict traditional style. Though that should be fairly obvious.

Additionally the name Santoku once again means three virtues...Check it out.

Thanks for all the comments.

 

[Mr. Night]

very nice work!