W2 Integral Santoko

David Loukides

David Loukides

Joined
Mar 17, 2006
Messages
1,363
This is my first integral. It went to my Wife and is in "Testing" :)in the kitchen.
Onions do a great job on the patina.
Cheese cuts fine without the dimples.
Spec's,
Forged out of 5/8" Diameter W2 rod.
It has to be one of the thinnest blades I have made at max thickness .080"
6" Blade, 11.5" overall length and Just under 1.5" blade height.
Distal taper.
African Blackwood handle with Loveless type screws.
In the future I will watch my transitions more but Wendy is pleased with it.
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Thanks for Looking.
 
Excellent Dave! Let me know once you make one you're willing to sell... I still have a tiny bit of room in my knife block.
 
Very beautiful knife. I love the thin-ness of the blade; it's going to be one hell of a slicer. I especially like the blackwood handle with the different grain in the corner - very Japanese - leaving a little imperfection in the perfection.
 
Thanks for the Comments!!!
There is distal taper in the blade. .080 To .050 before the round down to the cutting edge.
The tang is flat except for the slight error in the transition.
The diameter before the blade is a little over 1/2".
The edge before sharpening was around .010.
I had to really pay attention not to over heat the blade.
I also left the sapwood on the handle for contrast and see how it would stand up to every day use.
Thanks Again
 
I think everything is perfect with the exception of blade height. Personally I think the minimum should be 2" at the heel. Great looking knife though! Love the patina
 
I would be willing to offer my services as a tester for the next one. Maybe a traditional chef's knife with an 8" blade. Just kidding.

Great looking knife, but then I say that about all your knives. Can't wait to see what you make next. Thanks for posting the photos.
 
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