Mr. Cook sure make a fine lookin' knife, doesn't he?:thumbup: I don't think that the frame actually has to touch the tang....it can be narrow so weight isn't as much of a considerartion. And it doesn't have to be steel, as the photo shows. I think a lot of times, it is guard materiel. You will notice that a lot of knives set up like this have the small pins around the edge of the handle. In these cases, they may or may not be functional depending on the thickness of the frame piece.This one is sold. Thanks Mark.
BTW, I just saw this knife where the handle is done similarly except he used a piece of ebony where I used steel. I wouldn't use steel on a full size knife because of the extra weight
I want to try this trick soon. How did you get the coners so perfect, Ray?