Santoku knife design

[Jay Griesser]

I want to make a Santoku knife. They have dimples on the blade. Any suggestions on how to make them?
Thanks Jay

 

[Cushing H.]

The dimples are not specific to a santoku.. several styles may have them. The santoku is defined mostly by the profile. Go online and look for examples and then come back here for advise. You will also need to decide whether you want a western style handle, or a Japanese style “Wa” handle

 

[Robert Erickson]

I believe those are called Granton dots, IIRC.
A ball end mill bit if you have a mill or use your smallest diameter contact wheel.

 

[Hubert S.]

Are you talking about the Granton edge that has scallops to improve food release or the dimples/texture that you see on knives like the Shun Premier?

There are quite a few threads here discussing both. You can just search the site by adding site:bladeforums.com to the search terms if you are using google.

I have one santoku with a Granton edge and do not see a big improvement over other knives. It was pretty cheap and I don't think you find that type of edge much on more expensive knives. It looks like there is only one santoku by MAC on chefknivestogo.com with a Granton edge. There are quite a few knives with texture/dimples on the flats on that site. I would look there for inspiration.