Sunday, March 13, 2011

East Meets West in the Kitchen

Scott was recently commissioned to make a unique knife. The customer wanted a slicer/carver with a Japanese look. The knife looks like a sushi blade, but sharpens European style. It has a single bevel, a clay hamon, and a faceted handle made of black and white ebony, accented with ram's horn and a mokume ferrule, and peened together via a single nickel-silver pin.

Steel: W1
Handle: Black and white ebony, ram's horn, black vulcanized spacers, ns pin, and mokume ferrule
Finish: Hand-rubbed
Blade: Ultra-thin Wharncliff
Overall Length: 18 1/4 inches
Blade Length: 12 1/4 inches
Blade Thickness: 0.110 inches
Weight: 9.8 ounces

The following links go to a couple of videos taken before the knife was finished. The first video shows the knife in action sans a handle, and the second video shows Scott sharpening the knife using a Spyderco Triangle Sharpmaker

A handleless test drive

How to sharpen a Japanese-European hybrid knife


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