- Joined
- Jan 27, 2008
- Messages
- 2,010
"Hachidori", literally "bee bird", or hummingbird.
This piece has been a long time coming. I forged the blade at the beginning of the summer and have been slowly, but steadily working on it as a side project. This is a light weight, nicely balanced piece that feels like a feather in my hand. The blade has very little rocker as I intend this to be an herb chopper and fine slicer. The Red Maple "onion burl" is hard as Hades, takes a nice polish, and is a fine color compliment to the copper. The habaki has a nice tight fit, but has a light coat of epoxy to make it water tight.
The saya was a challenge! The onion burl pin is a three-part affair... the hand carved flower bulb, the pin/stamen, and the Rosewood "pollen" at the top. The flower petals attached to the top of the saya and the flower "bottom" on the reverse side were carved with teenie weenie little gouges. I can't capture on camera how chatoyant the Red Maple saya case is... it shimmers spectacularly!
Over the years I've prided myself on doing every step of knife making by myself. However, for this piece I swallowed my pride and in so doing "upped" my game a notch by having the heat treat done by Rick Marchand. I just can't do a proper job on 52100 with my set up. He can.... and did. Thank you Rick!!
Hachidori
Blade: 8 7/8" x 2" x <1/8"(to the habaki) of hand forged 52100. Heat treat by Rick Marchand! Full flat grind with a 600 grit hand sanded finish.
Handle: 5 1/2" of Red Maple "onion burl" and Rosewood with stainless steel and copper spacers and peened pin, and a copper habaki. The handle wood has a food safe bee's wax finish.
Saya: Highly figured Red Maple with Rosewood hummingbird inlay and inset collar, inset onion burl flower(front and back) with Rosewood "pollen" on the head of the pin.
Please let me know what you think, I'd like to have your comments and critiques.
-Peter










This piece has been a long time coming. I forged the blade at the beginning of the summer and have been slowly, but steadily working on it as a side project. This is a light weight, nicely balanced piece that feels like a feather in my hand. The blade has very little rocker as I intend this to be an herb chopper and fine slicer. The Red Maple "onion burl" is hard as Hades, takes a nice polish, and is a fine color compliment to the copper. The habaki has a nice tight fit, but has a light coat of epoxy to make it water tight.
The saya was a challenge! The onion burl pin is a three-part affair... the hand carved flower bulb, the pin/stamen, and the Rosewood "pollen" at the top. The flower petals attached to the top of the saya and the flower "bottom" on the reverse side were carved with teenie weenie little gouges. I can't capture on camera how chatoyant the Red Maple saya case is... it shimmers spectacularly!
Over the years I've prided myself on doing every step of knife making by myself. However, for this piece I swallowed my pride and in so doing "upped" my game a notch by having the heat treat done by Rick Marchand. I just can't do a proper job on 52100 with my set up. He can.... and did. Thank you Rick!!
Hachidori
Blade: 8 7/8" x 2" x <1/8"(to the habaki) of hand forged 52100. Heat treat by Rick Marchand! Full flat grind with a 600 grit hand sanded finish.
Handle: 5 1/2" of Red Maple "onion burl" and Rosewood with stainless steel and copper spacers and peened pin, and a copper habaki. The handle wood has a food safe bee's wax finish.
Saya: Highly figured Red Maple with Rosewood hummingbird inlay and inset collar, inset onion burl flower(front and back) with Rosewood "pollen" on the head of the pin.
Please let me know what you think, I'd like to have your comments and critiques.
-Peter









