- Joined
- Jun 10, 2008
- Messages
- 158
Hello Bladeforums,
Here are three Wa-handled knives I've been working on.
In reverse order of size:
The first is a "petty" style blade with an octagonal Wa handle. It has a 1095 blade hardened to 59-60 and hand-rubbed to a very nice matte 400 grit finish. The cutting edge is 150mm (6") long and its overall length is 280mm. The handle is 120mm long and tapers very slightly from front to back. The main handle section is 25 year old walnut and the front is curly maple, both of which were stabilized by K&G. The two sections are separated and joined by a .030" red vulcanized fiber spacer. This is the knife's decoration. The handle is finished to 600 grit, buffed, and then warmed and treated with a micro-crystallin wax. I'm very happy with the handle finish.
The second is closest to a sujihiki. It is joy to use as a slicer. Its 190mm long blade (180mm cutting length) is 1095, hardened to 59-60, and hand rubbed to 400 grit (my preference for finish shine). The handle is 132mm long and made from stabilized curly maple and Nicaraguan cocobolo.
The last and largest blade is a 270 (260 cutting edge) mm wa gyuto. This blade, like the other two, is 1095 at 59-60 rockwell, and hand rubbed to deep 400 grit. The edge on this knife is optimally thin for a "do-everything" knife—thin, but not so thin as to be too delicate to work hard. The handle is 142mm long, slightly tapered towards the front, and made from stabilized curly maple and a special piece of Nicaraguan cocobolo with a dramatic eye and great color.
I'm really happy with how these knives turned out. They are light, very well balanced, and beautiful (and have a stunner of a cutting edge).
The price for all three is $725 shipped. The 160mm petty by itself is $210 shipped, and the 190mm "suji" is $255. The 270 Wa Gyuto is $325. The Gyuto and "suji" were designed as a pair and as such will be $535 shipped.
I stand behind the materials and workmanship of these knives. If there is ever a problem and I'm still alive to address it, I will.
Thanks for looking!
-Patrick
Here are three Wa-handled knives I've been working on.
In reverse order of size:
The first is a "petty" style blade with an octagonal Wa handle. It has a 1095 blade hardened to 59-60 and hand-rubbed to a very nice matte 400 grit finish. The cutting edge is 150mm (6") long and its overall length is 280mm. The handle is 120mm long and tapers very slightly from front to back. The main handle section is 25 year old walnut and the front is curly maple, both of which were stabilized by K&G. The two sections are separated and joined by a .030" red vulcanized fiber spacer. This is the knife's decoration. The handle is finished to 600 grit, buffed, and then warmed and treated with a micro-crystallin wax. I'm very happy with the handle finish.
The second is closest to a sujihiki. It is joy to use as a slicer. Its 190mm long blade (180mm cutting length) is 1095, hardened to 59-60, and hand rubbed to 400 grit (my preference for finish shine). The handle is 132mm long and made from stabilized curly maple and Nicaraguan cocobolo.
The last and largest blade is a 270 (260 cutting edge) mm wa gyuto. This blade, like the other two, is 1095 at 59-60 rockwell, and hand rubbed to deep 400 grit. The edge on this knife is optimally thin for a "do-everything" knife—thin, but not so thin as to be too delicate to work hard. The handle is 142mm long, slightly tapered towards the front, and made from stabilized curly maple and a special piece of Nicaraguan cocobolo with a dramatic eye and great color.
I'm really happy with how these knives turned out. They are light, very well balanced, and beautiful (and have a stunner of a cutting edge).
The price for all three is $725 shipped. The 160mm petty by itself is $210 shipped, and the 190mm "suji" is $255. The 270 Wa Gyuto is $325. The Gyuto and "suji" were designed as a pair and as such will be $535 shipped.
I stand behind the materials and workmanship of these knives. If there is ever a problem and I'm still alive to address it, I will.
Thanks for looking!
-Patrick
. Are you a member of Kitchen Knife Forums? I'm willing to bet they'd love to have a chance to see your work.