Hon Warikomi hocho

[Bill Burke]

here are a couple of japanese style kitchen knives that I finished recently.

This one is 410 stainless over 52100.

This one is 416 over 52100.

And this Santoku is also 416/52100

the blades are .1 .11 and .11 in thickness at the handles and 7 1/2 inches long. they have a full convex grind right down to a zero edge and a full distal taper.

 

[Keith Montgomery]

All three look like they would serve very well in the kitchen. The hamons are fantastic.

 

[RAN]

Hey Bill
Those Look Amazing
Ive always thought 52100 would make an awesome kitchen steel now with the mainated stainless even better
are you still heat treating triple cylce?
are spines radiused and the area behind the choil?

hope these are on your table at Blade!

 

[Bill Burke]

Yep Riad you got everthing right

 

[D lisch]

Very nice Bill I love the Santoku.

 

[tritiuminator]

I agree fantastic hamon. The top 4 knives reminds me of the clouds drifting across Mt. Fuji on ukiyoe prints.

 

[fujita yuji]

wow!
I cannot find such fantastic kitchen knives within Japan.

 

[peterinct]

Very nice Bill I love the Santoku.

They all look great but that Santoku is my favorite too!

Peter

 

[John Frankl]

Sweet, Bill.

Does either of the stainlesses weld up easier? Also, are you using a thin layer of nickel between the steels?

All good,

John

 

[Bill Burke]

Sweet, Bill.

Does either of the stainlesses weld up easier? Also, are you using a thin layer of nickel between the steels?

All good,

John

Hi John, The 416 is definately easier to weld than the 410, it is also easier to find in bar stock. No I am not using any nickel between just cleaning boxing and welding. By the way I was very imprest with the tamahagane that you posted over on the other forum.

 

[stabber]

Very, Very nice!! Incredible Hamons!!:thumbup:

 

[John Frankl]

Thanks Bill, twice.

The tamahagane is coming along nicely. Great swords being made from it, but the hamons won't "pop" the way store bought steel will. More homework.

John