One more: this time a kitchen/utility knife

[Ivan Campos]

I made this one after some knives I saw on a book edited by Kodansha about Japanese kitchen knives. (no longer in print, unfortunatelly)
It was not patterned over any specific style - it just borrows some inspiration from these knives and is a very handy knife for any kind of use.
The blade is 5160 steel, about 4 1/2" long, FFC ground and antiqued and the handle is made of pau ferro wood slabs, cord wrapped and resin soaked as usual.
Let me know what you think.

 

[indian george]

That looks to good to use in the kitchen.

 

[Ivan Campos]

Hello, IG
It all depends on who are you cooking for...

 

[rhrocker]

Nice Ivan.

 

[Will52100]

Cool, I like the combination and blade shape.

 

[Ivan Campos]

Thanks for your comments, gentlemen.
And thank you too, IG!

 

[Burchtree]

Very nice -- looks like you put a great finish on it.

 

[blgoode]

I like it. How do you like the tip when you use it?

 

[indian george]

Thanks for your comments, gentlemen.
And thank you too, IG!

Your welcomed SCANA.

 

[Ivan Campos]

That´s my usual "antiqued" (for lack of a better description) acid etcehd and lightly scotchbrite rubbed finish, Michael.
The tip isn´t acute at all but works perfectly opening bags and envelopes.