That buckeye handle looks awesome--and the knives aren't too shabby either.
one man gathers what another man spills...
Oh My Goodness!
You just think you know who he is.
In order to make delicious food, you must eat delicious food. Jiro Ono
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