Large Chef Knife or Sontaku

spaknives

spaknives

Knifemaker / Craftsman / Service Provider
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May 26, 2008
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Here is a newly finished large Chef Knife that is pretty much a Sontaku pattern with a little bit of my own style. It is pretty big at 11 1/4" OAL. The blade measures 6 1/2" from the front of the bolster to the tip of the blade. The handle is heavily contoured for a good solid grip, and feels excellent in the hand. It makes you want to do some chopping, slicing, & dicing! This handle is made from a product called Staron which is basicly the same thing as corian. The handle has gray liners and gray & brick red spacers. All work and heat treating is done by me in my shop.

Here are the specs

Steel: Chad Nickols Stainless Damascus Scrambled Eggs Pattern
Hardness: 58to60 Rockwell C Scale
Bolsters: Satin Finished Nickel Silver & Dove Tailed
Handle: Staron/Corian
OAL: 11 1/4"
Blade Leangth: 6 1/2"
File Work: Wandering Vine
Extras: Nickel Silver & Brass Mosaic Pins, Gray Liners, Gray & Brick Red Spacers
Sheath/Cover/Carring Case: 8to9 oz. Veg Tanned Hand Tooled & Stitched Leather. Dyed with Eco-Flos Dark Mohogany oil dye. No Belt Loop

I made one of these for my wife and we both love it very much. I like taking it to bar b-Q's and family get togethors so I made a leather sheath just for taking the knife to and from functions such as these. This is a very solid and well built knife. Buyer will have 3 days after receiving the knife to look it over if you are not 100% satisfied please return the knife in it's origanal condition for a full refund. I do guarantee my knives for life as long as they are not miss used & I am able to work on them.
The going price is $525.00 and includes everything I have mentioned plus free shipping in the U.S.A. Over sea's buyers please ask for shipping quotes. A letter of authenticity which is marked #27/2009 meaning this is the 27th knife I have made in the year 2009 is also included. I accept money order and paypal to maximusaurullius@yahoo.com . If you have any questions please feel free to PM me or email me at spaknives@yahoo.com . Thanks for looking and please leave any comments. Thanks, Shane Paul Atwood

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That is absolutely gorgeous. Functionally though, I prefer the cutting edge to be usable all the way in a kitchen knife such as this. That's my only problem with this knife...imagine cutting on a cutting board and you can't use the last fraction of an inch near the handle....just a thought.
 
Thanks for all the awsome replies!
Xmodius I am glad you like it. Believe me I have thought this out exstensively and the rear part of the blade was a huge thought. The reason I left it the way it is, is for saftey. I cook a lot and slice and dice and chop a lot & it is somewhat of a saftey hazard to have it sharpend all the way back. I left the unsharpend area on the one I made for my wife a little larger than this one. I do like it a little smaller like this one a touch better. while cutting on a cutting board and slice and chopping I don't even notice that portion of the blade. I don't even relize that it is there, and like I said I use it pretty much everyday. I always try to add a little bit of safety to my knives. I hope this helps. Thanks, Shane
 
Traditional western chef knives almost universally have that feature. Here's arguably the most popular/respected Chef knife sold in the last 50 years:

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Here's a "japanese" variant (by Shun/Kershaw):

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I really like your "east meets west" design choices here, SPA. :thumbup:
 
Hey Los Angelas, Thanks a bunch for the pics! This realy helps us see the different styles that are out there. Thanks
 
Goin down to $500.00! The wifey needs a new washer! Ours just broke down!
 
This one maybe sold ,BUT if you are interested please PM or email me incase this deal falls through! Thanks
 
spaknives said:
Thanks for all the awsome replies!
Xmodius I am glad you like it. Believe me I have thought this out exstensively and the rear part of the blade was a huge thought. The reason I left it the way it is, is for saftey. I cook a lot and slice and dice and chop a lot & it is somewhat of a saftey hazard to have it sharpend all the way back. I left the unsharpend area on the one I made for my wife a little larger than this one. I do like it a little smaller like this one a touch better. while cutting on a cutting board and slice and chopping I don't even notice that portion of the blade. I don't even relize that it is there, and like I said I use it pretty much everyday. I always try to add a little bit of safety to my knives. I hope this helps. Thanks, Shane
Click to expand...

Oh yes I agree. I think you made me rethink it from a safety point of view. Definitely.

Maybe I was Japanese in a previous life? LOL! Their knives seem to have an edge all the way.

I have a bunch of strong, really nice older carbon steel chef and kitchen knives, French, German and maybe French Canadian (that I use every day)....and all of my best ones have that same thing before the finger area, just as yours does. I'll shut up and just order a custom sharpie if I need it. Thanks for a beautiful knife to hope for.
 
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