Japanese style kitchen knife

[JeffreyFogleboch]

Hey guys just finished this one up. The blade shape was based off of a funayuki deba.

Blade: approximately 5" of takes white #2 suminigashi steel. The blade is laser thin (approximately .09" at the thickest portion and tapering down to a needle point. The grind is ever so slightly convex with the tiniest microlevel.

Handle: The handle is comprised of black g10 with a copper spacer and some beautiful old growth cocobolo.



Thanks for checking this out; if you have more questions please feel free to comment or message me.

-Jeff Fogleboch

and now for some images...






https://youtu.be/c4RaKyN9IIA

 

[d762nato]

I'm not sure which is more beautiful the blade or the cocobolo handle but they go nicely together. Congrats she's a beaut.