Santoku with Hamon

[M.Griffin]

Here is a santoku I just finished for my sister. It has stabilized redwood for a handle, stainless pins, and 1095 clayed for a hamon. Total length is 11 1/4". Thanks for looking and please feel free to critique.

-Mike

 

[DanGraves]

There is nothing to critique. Great knife for the kitchen. I have an antique one (not as nice as yours) I use and love them. Your sister is going to love using it. Great job!:thumbup:

 

[heavy_-j]

thats a beaut'! would love to have that in my kitchen....

 

[butcher_block]

only one thing i can see
and it might be jsut the pic
how much drop is there in the but of the handle (knuckle clearance is key)

looks liek you got it nice and thin at the edge

 

[Landi]

Great looking Santuko!

 

[M.Griffin]

Thank you all for the comments.

only one thing i can see
and it might be jsut the pic
how much drop is there in the but of the handle (knuckle clearance is key)

looks liek you got it nice and thin at the edge

The knife is pretty wide at 1 3/4" so the clearance is pretty good, but I think you are right that there could be a bit more. After reading your comment I grabbed it and rolled it as if I were cutting all the way to the choil and my knuckles do hit. I know you have worked hard to get your kitchen knives right and I value your input. Thanks.

-Mike

 

[Tinker Simpleton]

While I defer to Butcher Block's critique, that is one nice looking knife!

 

[stax]

Nice....What is the thickness of the blade and how far up do you grind it?

 

[M.Griffin]

Nice....What is the thickness of the blade and how far up do you grind it?

The blade is 3/32" and I grind it pretty near all the way up to get it nice and thin. I have made quite a few of these and they are real slicers. Thanks for looking.

-Mike