My kitchen knives

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi Everyone,

I've gotten quite interested in making kitchen knives lately, and I wanted to share what I've done so far with you folks.
These are more or less in chronological order:
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Steel: 1084
Blade length: 5"
Style: ajikiri (left-handed for my girlfriend. I also made a right-handed one for myself, but it didn't come out well enough to photograph)

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Steel: 1084
Blade length: 6.5"
Style: usuba

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Steel: 1084
Blade length: 6.5"
Style: FFG usuba (basically a thick, single grind nakiri. I've been calling it a "shiseiji bocho")

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Steel: 1084
Blade length: 7"
style: funiyuki

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Steel: 1084
Blade length: 6.5"
style: a left-handed shiseiji bocho for my friend

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Steel: 1084
Blade length: 5-1/8"
Style: petty

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Steel: 1084
Blade length: 4"
Style: wa petty (my first and only wa handle to date)

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Steel: 1084
Blade length: 7"
Style: santoku

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Steel: 1084
Blade length: 6.5"
style: (don't really know what to call this one, either, but it's based on a negikiri higashigata)

I've learned a lot from making these — not the least of which that I need to outsource my HT. I've got lots more blades in progress right now (all in 1084) that are out for HT: gyuto, sujihiki, an assortment of pettys, german chef's knife, kiritsuke, yanagiba. Mostly wa-handles, which I really like doing. I also just bought lots of 52100 as an upgrade from 1084.
Thanks for looking — I'd love to get any feedback you might have.

- Chris
 
I'll see what I can do. In the mean time, I can tell you that all of the blades are no greater than 0.01" behind the edge.

- Chris
 
Love the funayuki and western petty. Great stuff; your grinds are pretty dang clean.
 
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Thanks guys! The stock is 1/8" (it's all I could get in 1084), but I ground it past the shoulder on the pettys to get closer to 3/32". I know that a lot of people like thin stock, but I'm really liking the 1/8" so far. I'm going to be trying 3/32" stock in my next batch to see which I like better, though.

- Chris

ETA: Also, I forgot to mention earlier that these are all single-grind. After working with single bevel knives for the past several months, I don't think I'll go back!
 
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Great collection and variety of good looking knives. You got talent and great craftsmanship. Great job!
 
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