I'm a long time lurker and first time poster in the forum. I was first introduced to japanese kitchen knives with a shun chef's knife and a Mac santoku I bought nearly 8 years ago. Since then I've expanded my 'collection' to include a few more affordable handmade gyutos. I'm an avid home cook and especially enjoy smoking meats. I am also a professional woodworker, have tried my hand at rehandling a few knives, and have shaped out some blades as I work toward learning a bit about knifemaking. So far, I've enjoyed knives on my own, but am looking forward to sharing my enthusiasm with fellow nuts and learning from all of you, too.
Here are some photos of the first two rehandles I completed on my Tanaka 210 and Yamashin 240 gyutos: