Santoku

Landi

Landi

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Joined
Mar 4, 2007
Messages
1,960
Hey BF,

Knife is sold, thanks for looking!

This was an order, the customer had to cancel due to economic and personal reasons.

OAL at 12 1/4 inches, and a cutting edge of 7 inches, with a full flat grind.

Cut from 1/16 stock, at 2 inches edge to spine.

Handles are Black G10 with red and white liners, attached with epoxy and Brass corby rivets.

Steel is ATS34 and is heat treated, cryogenically treated, triple tempered and tested to guaranteed Rc of 59-61 by Peters of Meadville, PA.

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Knife is $169 (was $189.) Shipping is FREE Conus, I will ship internationally at cost. MO, Check, Paypal... are all fine.

Thanks for looking John.
 
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man.. that's a nice one John...:eek: i really like these kitchen/cooking knives you're making...:thumbup:
 
EIDO said:
More graceful than the usual Santoku. Nice work.
Click to expand...

Thank you EIDO!

I would like to venture into the more traditional realm in the next few months, this was my initial interpretation of this classic knife, we are using one in the home kitchen, it is really comfortable.

Thanks again, John
 
I do alot of cooking...I appreciate a good chef's knife. Great looking knife you made as all of yours are. Right now I have 5 chef knives ranging from 8 to 12". Carbon to stainless. Sabatier, LamsonSharp, Kershaw Shun, and Porsche Designed. I even owned an F Dick until I gave it away. I have two 7" santokus. Like them but I am leaning more towards chef's style blade. I dont buy cheap steel. Looking for something to hold an edge but is easy to put one on....we may have to talk.
 
bear1889 said:
I do alot of cooking...I appreciate a good chef's knife. Great looking knife you made as all of yours are. Right now I have 5 chef knives ranging from 8 to 12". Carbon to stainless. Sabatier, LamsonSharp, Kershaw Shun, and Porsche Designed. I even owned an F Dick until I gave it away. I have two 7" santokus. Like them but I am leaning more towards chef's style blade. I dont buy cheap steel. Looking for something to hold an edge but is easy to put one on....we may have to talk.
Click to expand...

Thanks Bear.

When you are ready shoot me an email at landijohn at gmail.com

Talk soon,
John
 
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