My latest 9" damascus wa chef.

[Salem Straub]

Here’s a wa chef that I made this week. I modified the wa handle to have just a little bit of curve to it as well as taper, and hollow ground the front of the bolster on both sides to increase comfort for a pinch grip. The bolster is slanted forward for style points. This knife was made for a friend whose hands are on the smaller side, so overall it’s quite light and compact for a 9” chef.
Materials are: my own ladder pattern damascus in CruForgeV and 15n20, African blackwood handle, and stabilized box elder burl bolster. The mekugi is made from black micarta.

Specs:
9” blade length
13-3/16” overall length
2-1/4” blade width at heel
5/8” handle thickness
.100” spine at ricasso
.008” edge before sharpening
5-3/4 oz. total weight

Here’s some pics and a vid.

Vid will be posted later when I get to a better internet connection...

 

[Dawkind]

Beautiful......Art Work in the kitchen.

 

[carbonsteel928]

Alright already Salem, you win knife making!

 

[Kohai999]

Looks great Salem!

I would buy it as is!

Best Regards,

STeven Garsson

 

[Don Hanson III]

Very Nice, Salem!

 

[Russ Andrews]

VERY nicely done...!!

 

[Darrin Sanders]

I like everything about it Salem, especially the slight curve in the handle. I don't recall ever seeing a curved Wa before. Well done.

 

[Don Nguyen]

That. HANDLE.

Man that's awesome.

 

[Salem Straub]

Thank you very much for the encouragement, fellas! I'm glad you like it.

 

[Willie71]

That looks absolutely perfect to me! Perfect materials, perfect profile, perfect handle shape! WOW!

 

[D lisch]

That is really nice Salem your work just keeps getting more and more depth very very cool

 

[vic2367]

very nice !!

 

[DesRosiers]

Awesome all the way around but especially the handle. I've been toying with the idea of a curved wa and after seeing it executed I love it!

-HD

 

[Shawn Hatcher]

That's just incredible, Salem. Truly beautiful work.

 

[stereo.pete]

Salem, you continue to impress, amazing work!

 

[chavez556]

So sick man!

Real quick question....

Could you explain your thoughts on not using a pin for hidden tang kitchen knives?

Do you prefer to?

Nick

 

[FosterJ]

Great workmanship. I really like the handle design and materials.

 

[Salem Straub]

Thanks everybody! Chavez, sometimes I do and sometimes I don't. I used a pin on this one, as the bolster is aligned with hidden pins but not fully mortised into the handle block. I didn't want to rely in glue to hold everything together long term with that kind of joint, so I also used a pin but made it black so as not to visually stand out. Many times it is an aesthetic concern not to include a pin, especially if the handle is mortised deeply and will hold together well. In that case I rough the tang up hard, including notching it to hold the glue. Epoxy is some pretty strong stuff, and I don't worry about it failing, especially in a chef knife. Maybe in the handle of a chopper I'd reconsider.
That's just my personal outlook on it...