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SHASHIMI for the Blade

Steve Randall

Steve Randall

Joined
Dec 3, 2009
Messages
741
Just finished this slicer for our trip to Atlanta. It is something completely different for me. I have a customer who has purchased several chef knives and he was dropping hints...."do you ever do japanese style knives?" so here it is, my first Yanagiba or Shashimi knife.
OAL 19", Blade 11-1/2" San-Mai (420ss/1084 core) Olive Wood/ African Blackwood with copper spacer for the Handle. I stayed traditional, as much as I could,going with a single bevel grind with a very slight hollow grind on the back side.

http://[URL=http://s1018.photobucket.com/user/ksran2/media/Shashimi%20%204.jpg.html][/URL][URL=http://s1018.photobucket.com/user/ksran2/media/Shashimi%20%206.jpg.html][/URL][URL=http://s1018.photobucket.com/user/ksran2/media/Shashimi%20%201.jpg.html][/URL]
 
Thanks for the nice comments. The hollow side is the 2nd photo. It is a shallow hollow grind. You can see in the photo how the laminate is higher than on the front single bevel side.
Steve
 
Very Cool Steve, Don't you sell that before I get to play with it. LOL

See you soon, travel safe

Bill
 
Over the top!!! I appreciate the compliance with the tradition on such a specialized piece, and i liked it a lot the way you played with the handle stripe vs. blade layers...really cool

Stefano
 
Wow! thanks everyone for the nice comments. This thing fought me the whole way - I wasn't sure I could get it done by the Blade. Looking forward to the show in Atlanta. It's always a good time.
B. Buxton: You're a fishin' man, bring some trout and let's check this thing out, travel safe!

Thanks
Steve
 
So far this knife is still available. It is here for the Blade Show table 9 R.
Stop by and take it home-lol
Thanks! Steve
 
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