Lets see your handmade Kitchen knives

[Bill Hoffman]

delete

 

[on_the_edge]

Two by Phil Wilson...

 

[heavy_-j]

dammy stuff will happen just not for a bit
here is a wedding gift i am working on
if they think its too big for there house i l make them a smaller knife as a back up then sell this
its 303mm blade edge 320 overall blade to handle and 490mm total
3/32 spine and edge to spine is 47mm at the heel

Custom Yanagiba, 240mm handle about 6.25" 1084 steel, stabilized walnut burl w/ ebony and ss. Back is hollow ground with a 4' wheel, keeps food from sticking to the back of the blade, Cut by pulling across, this slices without crushing keeps juices in. Great for meat, fish and vegatables.

First of all these are some beautiful knives! ...and i want to thank you for doing them justice with some properly fitted handles...i see so many "custom" japanese chef's knives with handles that sit a half inch back from the that shoulder on the tang, and look like somebody just hammered the handle on with no thought on fitment at all!

I had no doubt that you guys would do this judging by your caliber of work, but I just had to say something...I've been looking into these knives a lot recently (thank you for the inspiration by the way), and notice many many very poor examples of them.......this is refreshing, and a treat to look at!

keep it up!