my first bigger kitchen knife - Kiritsuke

[HSC ///]

a modified Carter pattern Kiritsuke
blade about 7.5"
the grinding was stressful and required alot of patience

everyone I showed it to said I should have put a "real" handle on it...

started with this

ready to HT quench

and ended up with this

 

[i4Marc]

I like that very much. Nice blade shape. I always wonder about forge finishes for kitchen knives and whether the crevices or pits will harbor bacteria etc. Great looking knife. What did you use for the steel?

 

[Matt Rochester]

I wonder the same about forged finishes but if you clean it with hot water, soap, and a brush I think it will be fine. Nice job on the knife!

 

[HSC ///]

thank you
yes I've thought about that, it's not a concern for me, but I can understand others might have a concern.
My forging and hammer work is not that good or consistent so I could only get it so flat and smooth. Of course I could grind it flatter.
I don't really know what the market expects or is looking for.
It's laminated Hitachi white steel no 2

 

[Greenberg Woods]

When I'm in LA i'll tell you what I learned. A good friend of mine sells Japanese cutlery "including pieces by Murray".

There are few places on earth better to do what you do than los Angeles.

 

[i4Marc]

Believe me, I'm not complaining about the forge finish. I think it plays very nicely off the black ferrule. To my eye it works well with the overall composition

 

[JeffreyFogleboch]

That's beautiful dude. Excellent work