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Thread: Kuro uchi ko bocho

  1. #1
    Senior Member chefcomesback's Avatar
    Join Date
    May 2013
    Hunter Valley , Australia

    Kuro uchi ko bocho

    I have always been a fan of kuro uchi knives and this is my first attempt at forging and also kuro uchi finish

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    The blade is from 1095 flat stock , I have tried to have a little hollow side between the bevels for easy food release . I must say it is not consistent either due to the grinding or forging or bit of both

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    It has 98mm cutting edge , 34.9 mm tall at the heel , the spine is 3.46 mm thick at the heel , it tapers to to 2.71 in the middle of the blade

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    The handle is made from two colored sassafras wood and beefwood ferrule. After I carved the cavity for the tang ,I have glued the sassafras wood scales . Since this was a practice knife I didn't want to put too much effort into the handle

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    The handle is 103 mm long, tapers from 1.62 at the ferrule to the1.91 end in width, and from 1.93 to 2.03 at height.
    The knife is thin behind the edge and weighs 74 grams
    It was lot of fun but serious effort trying to make it look like a knife, I do appreciate all the old school blacksmiths with eyeballing the temperature of the forge , steel etc.
    I have done the heat treatment at night in the dark but I believe I need lots and lots of experience or to use my thermocouple and laser thermometers
    I will be sticking to the stock removal for a long time for my next projects

    Sent from my iPhone using Kitchen Knife Forum

  2. #2
    Senior Member
    Join Date
    Sep 2013

  3. #3

    Join Date
    Apr 2014
    That looks like a really fun knife. I'm impressed!

  4. #4
    Senior Member
    Join Date
    Feb 2014
    London, England
    Nice job especially for a first attempt

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