Santoku redone

H

hellgap

Joined
Dec 17, 2008
Messages
1,189
I knew the knife was out of balance ,I should not have even showed it . Here it is redone with a mahogany and maple case. Im sure my sister should cut herself i did 3 times its by far the sharpest knive ive sharpened yet . cpm 154 steel RC 60.5 with a maple handle with a ebony guard. I rebuffed and retouched the blade with a 1000 grit oil stone just in case lol.
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other then lackig finger clearance looks nice to me
stop ove rat the knif forums kitchen sub forum and see what all the kitchen knife nuts look at adn build from there it makes tou "gooder faster" have thick skin as they know just what they want adn are not afraid to tell you
 
butcher_block said:
other then lackig finger clearance looks nice to me
stop ove rat the knif forums kitchen sub forum and see what all the kitchen knife nuts look at adn build from there it makes tou "gooder faster" have thick skin as they know just what they want adn are not afraid to tell you
Click to expand...

What Butch said is:

"Looks good. Might want to add more finger clearance on the next one"
"Stop over at knifeforums.com in the kitchen knife section. Those guys will give you valuable feedback. Take it as good feedback and not bashing and you'll be a better maker."

Butch decode complete :)

-d
 
omg...deker can u decode a few emails from butch i got:D.....yeah i'm oneof those guys over at kf butch speaks about.....i woul dsay -not even close to enough knuckle clearance....also the handle looks a little fat to me....it's hard to tell how a knife feels though....great job....ryan:thumbup:
 
Ergonomics - My best 8" chef's knife has a handle who's biggest dimensions are 1"x3/4" which is fine for my large hand .Only a very large hand would require a larger handle.It has only a slight taper toward the blade.Knuckle clearance is 1". A fine working knife ! Always find out the cutomer's hand size and personal tastes.
You've picked one of the best steels for a kitchen knife !!
 
I stepped back to let some other folks comment first. I didn't want to appear to be bashing the knife.
The handle is way to fat. It should be straight with no enlargement toward the rear. As said, there is no knuckle clearance.

I realize that the reworked handle is probably the best that can de done in the existing situation. ( But I would still try to thin down the back end, and make it straighter)

All this is a good reason to make another one and see how the design develops. I'd go for an oval cross section handle between 1"X.75" and .8"X.6", and about 5-6" long. That sounds small on paper, but is light and nimble in the hand. Big fat handles are for cleavers and large butcher knives. Long, straight and thin are for slicers and prep blades.
Stacy
 
It's a little hard to tell, but the tang appears to be a bit wide for a hidden tang design - is that preventing you from making the handle smaller?
 
Thanks for the translation i spent 30 min looking for the sub section kitchen knives. lol I realize there is minimal clearance on the knuckle area sorta speak and I watched my sister slice sushi she says if you pinch the knife betweem your thumb and index finger and let the rest of your hand just rest against the handle. I made this knife strictly for sushi she has every knife style but this one. Yes the tang is a little wide but the sides of the handle are slightly flat. The handle does feel alot better now than before. When i sliced a mushy tomatoe the other day i also ued just my thumb and index finger to slice it into 20 slices papaer thin. I think you guys may have thought i was making a chopper but its only for sushi. There are alot of variations of santuko knives and i would have rather made a traditional handle but i saw a few like this so i went along with it. My next one will be better . I know where my some of my misstakes are thanks kellyw
 
How I make mine...I would have cut a machi into the tang, then made the handle as wide as the tang before the machi, that would have given you plenty of clearance and put it more into proper proportion

remember, a sontoku is an all general all around use knife. "sushi" pretty much just means a seasoned rice, there's alot of different sushi-- nigiri, maki, etc.

if you are cutting fish-sashimi- there are specialized knife designs for that.
 
Ditto SShepherd.
A sashimi knife is very different from a santoku.
Stacy
 
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So then what i made is a multi purpose knife ??? I thought a Santoku knife was for sashimi , hey im learnig . I think its not bad i only have the people from this web site for guidance there are no people here that will show me some tricks . I do listen and absorb as much as i can my sponge is kinda full some days lol. kellyw
 
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