favorite handle shapes/styles for kitchen knives?

Joseph Bandeko

Joseph Bandeko

Knifemaker / Craftsman / Service Provider
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Dec 9, 2021
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Just what the title says. What’s your favorite handle shapes, styles, length, etc... for kitchen knives?
I would love to hear your opinions.

Regards Joseph.
 
Bunker Hill Blades said:
Just what the title says. What’s your favorite handle shapes, styles, length, etc... for kitchen knives?
I would love to hear your opinions.

Regards Joseph.
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My personal choice is the bolstered full tang western handle. The main reason being the weight distribution seems to me to be thee most accomodating for long time usage at any one time. I avoid non-bolstered ones because a couple decades ago I had a non-bolstered Heckels that developed cracked scales. Seemed that water got in behind it. I have knives with pakkawood and micarta scales and have no specific preference in terms of material. I am not a fan of synthetic (rubber-like) handles for kitchen knives, although I am for hard-use outdoor knives.
I do have several Japanese wa-handled Yanagi and Deba knives which I use only for fish preparation. There the forward weight of the knife is not an issue due to the limited usage. And after so many years of having used them, I would feel uncomfortable if they felt differently.
Howevr the Wa-handled Gyuto, Sanko and Nakiri are very popular outside of Japan, so many people may prefer these.
 
KenHash said:
I avoid non-bolstered ones because a couple decades ago I had a non-bolstered Heckels that developed cracked scales. Seemed that water got in behind it.
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Did you ever put it in the dish washer?
 
Bunker Hill Blades said:
Did you ever put it in the dish washer?
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LOLOL....are you kidding? No knife that has been owned by me has ever been in a dishwasher. And I will berate anyone who does.
I remember being so surprised that I sent it in to Henckels and they sent me a new replacement knife, no questions asked.
But as I said, that was decades ago.
Over the years I have "repaired" two other people's knives that were full tang western handle. One was a vintage Kyoto Aritsugu, a really nice carbon knife. when it came to me the handle was bloated out from the tang rusting and scaling. Had to take it apart and clean that tang up.
From such experiences, my initial belief that wa-handles were inferior because I had seen quite a few very old knives with deteriorated tangs changed. Western handles can also fall victim to corrosion under some circumstances.
Personally I believe that hand washing and wiping dry as soon as possible after use is the proper way to preserve the life of the knife. Regardless of steel or handle type.
 
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KenHash said:
LOLOL....are you kidding? No knife that has been owned by me has ever been in a dishwasher. And I will berate anyone who does.
I remember being so surprised that I sent it in to Henckels and they sent me a new replacement knife, no questions asked.
But as I said, that was decades ago.
Over the years I have "repaired" two other people's knives that were full tang western handle. One was a vintage Kyoto Aritsugu, a really nice carbon knife. when it came to me the handle was bloated out from the tang rusting and scaling. Had to take it apart and clean that tang up.
From such experiences, my initial belief that wa-handles were inferior because I had seen quite a few very old knives with deteriorated tangs changed. Western handles can also fall victim to corrosion under some circumstances.
Personally I believe that hand washing and wiping dry as soon as possible after use is the proper way to preserve the life of the knife. Regardless of steel or handle type.
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OK was just wondering and yes I absolutely agree NEVER put chef’s knives in the washer!
what types of wood were on those knive? (I’m assuming they’re wood)
 
I have different preferences for different sized knives.

And people have different sized hands. My hands are averaged sized male, slim fingered, with a sharply angled thumb positioned, which can cause hot-points in work tools with confined grips. And I hold a knife mostly by the handle, adjusting grip position as needed for the task.

These are a few common ideas:

- The butt of the handle should not be sharply down turned, because this creates hot points in you grip if the handle is small for your hand. Changes in shape must be gradual.
- There should be a slight lateral indent where your front finger and thumb grip the handle, but no other finger groves.
- The handle can be oval or rounded octagonal, without thick square edges. Many knives are too wide handled for my hands.
- Also, if there is a bolster, it should not interfere with sharpening the blade.
 
I enjoy a good Western full tang, and the kind out kite shaped hidden tangs. I’m not describing the second style well.
 
Wa handled gyuto for me. I do have two western handled knives that I use on and off. First is a HHH semi-custom AEB-L 240mm gyuto and the second a Konosuke HD2 western 240mm Gyuto. All the others are Wa-handled and see much more use.
 
Just got these made with the help of my mentor. My wife 2 favorite knife designs.
 

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scdub said:
I like a long oval-octagonal handle best for med/large kitchen knives.

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THIS^ for me as well.

I have Shun Classic Chef 8", Tojiro DP Chef 10", Zwilling Pro Chef 8", Harukaze AS 240mm gyuto, and Yoshikane SKD 240mm gyuto. So far the wa handle on the Harukaze is the most comfortable. The Yoshikane handle is a bit too thick for my small hand but still comfortable. Then comes the Shun's D shape handle.
 
My Damascus chef and paring knives are maple tiger stripe and fat!
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having only made a few kitchen knives, the thing about handles which makes the most sense to me is that they allow the blade to move in the way it's supposed to, as easily as possible. A goal that I try and achieve, (I'm still new to this mind you) is to create a handle which is as unnoticed as possible while it's being used. Its general shape could be anything, as long as it's the best rudder for your cutter
 
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