Wakizashi!

Mitchell Knives

Mitchell Knives

Knifemaker
Moderator
Knifemaker / Craftsman / Service Provider
Joined
May 21, 2000
Messages
6,250
I just finished this today. This was a custom order; the first piece in a two piece set. This one took a little longer than expected to make, but I'm happy with how it turned out. Thanks for looking! :D

‎- A2
- Chisel Ground
- 1/4 Stock
- 60 HRC
- 24.25" OAL
- 17" Cutting Edge
- Nylon/Paracord Wrap
- Rorschach Finish
- Skeletonized and Tapered Tang

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Wow! That looks great. That is a piece anyone should be proud to have in their collection
 
Very nice. Was the chisel grind the customer's request? Any other reason, sorry just curious.
 
foxx said:
Very nice. Was the chisel grind the customer's request? Any other reason, sorry just curious.
Click to expand...

Thanks!

The customer requested a chisel grind.

I usually double grind everything except kiridashis.
 
Nice! Everything about it looks just right, very clean. Great job on the cord wrap, it looks perfect.
 
Outstanding Johnathan! This bad boy looks great! For someone who usually does double grinds, you sure do an awesome chisel grind! I can't wait to see this one--plus it's gonna look great with the Vertigo and XL Soothsayer. Not to mention the 2nd wakizashi! I'm glad we chose to keep the skull theme, it looks awesome. The Turks head knot looks great with your amazing wrap job on the handle--nice and clean. FYI, Johnathan does an absolutely outstanding job on his handles, from the wrapping to the placement of the menuki is attention to detail at it's highest. Also, the Rorschach finish looks great in the pics, but it really comes alive in person. As you can tell, I'm stoked about this one! Thanks for the opportunity Johnathan you are a gifted maker!
 
Thanks guys!

Hopefully I can finish a few more of these in the near future.
 
Johnathan:

Would you be willing to share a little information about the grind. What is the angle of the major bevel? Did you put any edge whatsoever on the flat side? What is the angle of the minor bevel? I ask these questions because (now please don't get out of sorts here) this looks pretty much like what I want to do with a sushi knife that I have in mind. The major bevel on the right side of the blade would leave the left side flat which would be perfect for a slicing knife for a right handed person. I, of course, do not want to use 1/4" steel (probably 1/8" or 5/32" at most). I have made one hidden tang sushi (sorta kinda) knife but it was flat ground on both sides in the typical American way.

One more thing: do you just grind the one side until you get the angle that you want? That may be a dumb question - I really do not know. Thanks for any help you can offer. Oh. And, by the way, that is a real fine looking blade you made. I am a little bit picky about what I like and I have never commented on a knife picture on this forum. I really do like your work. Thank you for sharing the pictures with us. Nicholas Jasper
 
Hi Nicholas,

Thanks for the positive feedback!

I'm not exactly sure what the angle of the grind is, as I grind freehand and don't measure the angle afterwards. I grind with a final thickness and grind height in mind.

The primary grind was completed using a 14" contact wheel. This results in a very shallow hollow ground edge that still has enough steel behind the edge to be durable.

The secondary grind was completed using a 4" contact wheel.

I imagine that someone with a bit more mathematical prowess than myself could use that information to give a reasonable estimate of the edge angle.

A similar style grind in 3/32" or 1/8" steel would make a great sushi knife. I've been tempted to make a few myself.

When making a chisel ground blade, I don't grind anything on the flat side. (Other than putting a finish on it.) Some people put a small bevel on the opposite side, but I don't care for this method. I basically grind to my scribe line, and to the height that I want.

Once everything is complete, I sharpen on the ground side of the blade. A burr will develop on the flat side. You can then strop the burr off with a piece of leather and a bit of buffing compound.

If you have any questions, feel free to give me a call!
 
nice sword

sushi knives are hollow ground on the back witha wheel in the 36-48 inch range and often the same is done to the fron but at a angle not less then15 degrees as under that the edge will not hold up
once you get the front grind to about .003 you can then lay the blade flat on thye honing stone and blend the edge in as you polish the other way is a slight convex on front (and i do mean slight)
 
I for one was never a fan of the cheesy skull stuff, but the sword looks good. I also like the sheath, did you make it, too?
 
Thanks guys; I really appreciate the kind words!

The second piece to this set should be complete soon. I'll be sure to post pictures.
 
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