Santoku, steak knives

T

Tobbe lundström

Joined
Nov 2, 2010
Messages
117
Two Santoku with 17cm blade in Damasteel twist and Vinland, dyed Birch burl handle.
Two models steak knives in the same material.



 
I love how the wood and damascus compliment each other as they really make the colors and patterns pronounced! And I absolutely love the profile of the top steak knife...I wouldn't be able to use it just for steak though as it would probably wind up being my steak knife and general usage paring knife. I find my hand fatigues with many smaller knives and that a handle that stays on the same straight plane with the spine of the knife greatly reduces this fatigue, so that style is the perfect setup for my own usage of a smaller prep knife that sees frequent usage.

I've been using Damasteel quite a lot lately and I must say that I really like it. I find it has great edge-holding, excellent corrosion resistance, and fantastic toughness (not to mention great looks). Twist is definitely my favorite pattern because the contrast on it is so pronounced. While I've not used Damasteel on a kitchen knife, I imagine it's a great steel for usage on virtually any and every kind of kitchen knife.

The way you managed to get the Twist pattern to run parallel with the edge is also really neat. It looks great and I imagine that will help the knife look good even after years and years of sharpening as it will wear evenly/proportionally over time as metal is progressively removed.
 
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