That buckeye handle looks awesome--and the knives aren't too shabby either.
once in a while you get shown the light, in the strangest of places if you look at it right
Oh My Goodness!
You just think you know who he is.
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
So I was asked to make a 180mm santoku and I accepted. Then came the time to actually make the knife and I struggled with the design. The thing is that while I've handled and worked on thousands of santokus I have little experience with using them so I've never thought a lot about what a santoku really is or what it should/could be. I spent a lot of time researching and toying about until I finally went with what I'd like to have if I was going to use one of these knives. Did I come up with something useful or did I fail?
Steel used is O-1, handle is redwood burl with a dyed Oregon maple burl ferrule
So anyway, here it is for your review and comments....
Here is James' 240mm yo gyuto
Steel is O-1, the blade profile is of the new rocker style (1st production knife), full tapered tang, the handle is Arizona Ironwood with a redwood ferrule & copper pins
I received two PM's on the santoku already....
2. Inspired by Rachel Ray's curves
I love it!