I just finished this knife today , it is a 260 mm sujihiki in d2 steel with d shaped Australian beef wood handle, buffalo horn ferrule and end cap. It is 257 on the edge and 37 mm tall. It lost some height during grinding and the profile looks more like a double bevel yanagiba . The knife weighs 219 grams and balance point is an inch in front of emoto.
The saya is cocobolo and secured with a homemade buffalo pin, it is no where near friction fit
I have used it today at work, I was really happy with pull and push cuts , although lateral cuts could be better. I have thinned the mid section little bit more
Here I have attempted to take choil and spine pictures , very poorly
Last picture is after being hand finished
The lessons I have learnt : make sure you have a proper grinder and order the steel in right thickness!!! Trying to grind 1/4 inch d2 with a cheap bench grinder is PITA
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