My first kitchen knife - Wa Santoku

S.Alexander

S.Alexander

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Jul 7, 2013
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Here is the first kitchen knife that I have made. It was made for a friend at work, to be used as a veggie chopper.

It is a Wa style Santoku with a 5.5" blade made from 15N20 steel. The handle is made from stabilized Gabon ebony, and curly Anigre. The blade is satin finished by hand, and the handle is hand sanded up to 2500 grit.







 
Nice knife with some nice clean lines! Octagonal handles are always cool, and quite nice in the hand.
 
Burton Harruff said:
Nice did you split the handle and mortise it for the tang?
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No, I actually drilled out the slots with drill bits. It took me a long time to get all the material out that way. Then epoxied the tang into the hole. I drilled a few holes through the tang for extra grab with the epoxy. I didn't want to put any pins through the handle for aesthetics.
 
cool santoku one thing to think about is rounding the heel and at least part of the spine so tht in a pinch grip it will not make you fingers raw from sharp corners
 
butcher_block said:
cool santoku one thing to think about is rounding the heel and at least part of the spine so tht in a pinch grip it will not make you fingers raw from sharp corners
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Great advice and something I would never have thought about. Thanks Butch.
 
My kid's a chef, he agrees with Butch when it comes to any similar knife.
 
I still have a few days before this is delivered to its new owner. I will round the edges off the heel and front of the spine. Wouldn't want Jenny to get blisters on her hands :o
 
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