- Joined
- May 5, 2010
- Messages
- 622
170mm Santoku
Handforged W2 integral
Stabilized California Buckeye Burl
Bronze/G10 Spacers
Flat ground to .04 with a slight convex on the top third to minimize food stickage.
1 11/16" Heel height


A note about a 'funayuki'. When I made the lower knife I decided to put more of a tip on it than a santoku. It just seemed more useful that way. When Adam saw it he went and got an old Blackcod heading knife my Dad had brought back from japan and laid it next to it. Sure enough same profile. I looked it up and turns out it's usually single bevel (like Dad's) and originally intended for fisherman. How innovative of me to come up with something that's been used for centuries!

On the other hand I loved using this blade in my kitchen, plenty of edge even at 6" and with the pointy tip I could core fruits and veggies without reaching for a paring knife. It happened to be in the testing process when some venison was ready to be packaged. I boned the entire deer, even cutting apart the joints and slicing up plenty into small pieces for the grinder and it was still shaving hair at the end with no touch-ups. I can't say that I've ever had that experience with a kitchen knife before.

This is kinda exciting to me that a whisper thin edge will hold up that well without chipping at a much higher hardness than you can swing with hunting knife geometry. Apparently it can flex much easier at that thickness. As you might have noticed I'm finding chef knife creation thrilling.
This thread is also over Custom & Handmade, a forum I'm more familiar with. I was delighted to discover this little chef knife nook and figure if we all keep posting here the traffic will pick up and we'll get to drool over more knives. I'm in love with the Nakiris I've been seeing!
-Haley
Handforged W2 integral
Stabilized California Buckeye Burl
Bronze/G10 Spacers
Flat ground to .04 with a slight convex on the top third to minimize food stickage.
1 11/16" Heel height


A note about a 'funayuki'. When I made the lower knife I decided to put more of a tip on it than a santoku. It just seemed more useful that way. When Adam saw it he went and got an old Blackcod heading knife my Dad had brought back from japan and laid it next to it. Sure enough same profile. I looked it up and turns out it's usually single bevel (like Dad's) and originally intended for fisherman. How innovative of me to come up with something that's been used for centuries!

On the other hand I loved using this blade in my kitchen, plenty of edge even at 6" and with the pointy tip I could core fruits and veggies without reaching for a paring knife. It happened to be in the testing process when some venison was ready to be packaged. I boned the entire deer, even cutting apart the joints and slicing up plenty into small pieces for the grinder and it was still shaving hair at the end with no touch-ups. I can't say that I've ever had that experience with a kitchen knife before.

This is kinda exciting to me that a whisper thin edge will hold up that well without chipping at a much higher hardness than you can swing with hunting knife geometry. Apparently it can flex much easier at that thickness. As you might have noticed I'm finding chef knife creation thrilling.
This thread is also over Custom & Handmade, a forum I'm more familiar with. I was delighted to discover this little chef knife nook and figure if we all keep posting here the traffic will pick up and we'll get to drool over more knives. I'm in love with the Nakiris I've been seeing!
-Haley