Kitchen Knife variation of my Eastern Hunter...

J

Jason Cutter

Joined
Oct 9, 2002
Messages
1,419
Shortly after posting my Eastern Hunter a few days ago - I had requests for another one. My bandsaw is out of action, no fresh belts for the grinder - thought this one would be worth a try.

Its my first forged to shape piece with such thin stock - starting with 1/8inch thick 1095 bar; after grinding most of the blade is around 3/32inch thickness with a gentle distal taper. This is the first time I've actually forged the tang to shape as well - usually I just forge the edge portion.

I made this one with a slight "chef's knife" influence to the shape. Thanks for looking. Jason.

http://www.fototime.com/ftweb/bin/f...52-47DC1AB10A3B}&exp=f&moddt=37970.4937658449
 
I love it. I especially like that the handle is contoured a bit instead of just straight tapered.
 
I'm with Keith on this one. It doesn't look like any kitchen knife I have seen. That doesn't stop it from being an awesome looking Japanese style knife, and it certainly doesn't stop me from loving it. :)
 
Damn. I keep seeing your work on here and it's always impressed. Time for me to start saving up.
 
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