my first bigger kitchen knife - Kiritsuke

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Nov 7, 2012
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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

E0B32DA7-2CD5-4EFC-B240-EB55B3D0616D_zpsvzwe8wys.jpg


ready to HT quench

673EEFA0-9185-4760-9A51-8CE512CC885D_zpsbcamndmc.jpg


and ended up with this

235F246B-7D13-4780-8028-976761D4F781_zpsed7npydn.jpg
 
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?
 
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!
 
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
 
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.
 
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
 
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