Tulip Santoku

E

EdgarFigaro

Joined
Mar 6, 2006
Messages
186
Blade - Tremblay W-2 with hamon
Spacer - Water buffalo horn
Handle - tulipd wood with mosaic pin from Jantz

Japanese style santoku
Got this done the other day so figured I'd post it, all that's left is to sharpen it up. It may end up being a gift for a friend.
Quite pleased with how it turned out, so feedback is welcome.
Going to try to get the hamon a big higher on the back end of the blade next time.
Blade was taken to 600 grit etched and then polished with red iron oxide in mineral oil, repeated a few times.

Any questions feel free to ask...
Comments and critiques are welcome.

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Images hosted on photobucket.


Beau Erwin
 
That looks like a knife that would work great in the kitchen. That tulip wood makes a fine looking handle, and I like the hamon.
 
Thanks Keith, I was pretty pleased with the way it turned out =]
Gonna have to get it sharpened up and see how it performs massacring some veggies.
 
one thing you should definitely list is the spine thickness, especially on a kitchen knife.

the blade itself looks fabulous, but for regular kitchen duty it looks like the handle is going to crowd your fingers to close to the cutting board. but I may have an odd sense of proportion due to the pictures
 
*nods* On the next one I think I'm gonna try to get more depth in that area, make a little more room for fingers and such.
Spine thickness at the thicker area behind my mark is about 4mm, but it does have a bit of a distal taper in it, and it's flat ground.
So would it be better to aim for a thinner spine on the next one? Or just make the blade wider and keep the spine thickness about the same?
 
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