01-21-2012, 11:28 AM
I think what also does is is the size of the handle when compared to the tang. The smaller range makes the handle look bigger too. Thanks for the heads up, with each new completed knife they are harder and harder to resist.
01-21-2012, 11:52 AM
Originally Posted by bcrano
Yeah good point, this is pretty thin stock that I'm removing from whereas a lot of Japanese knives are forged to have a thicker section at the handle.
01-21-2012, 12:29 PM
So, would a little extra taper on the ferrule of the wa handle be better? I sometimes do that and find it very comfortable to hold. I will be working on these handles today and could still change that, at least for a few of them. Any thoughts?
01-21-2012, 12:44 PM
I think it looks great Stefan. I was just trying to see how they compared. I like the beefier wa handle on a bigger bodied knife.
01-21-2012, 01:59 PM
I was thinking to ask you to do that but didn't want to disturb your process but seeing as you're Ok I'll say yes please do a few with some more taper towards the front.
Originally Posted by apicius9
02-02-2012, 12:21 PM
Here is Alan's 240mm O-1 gyuto with ironwood scales, koa bolsters, and copper pins. The wood is from Burl Source.
02-02-2012, 12:26 PM
That looks incredible! Great work, Dave.
02-02-2012, 12:42 PM
02-02-2012, 04:22 PM
You really make it harder and harder not to get one every time I see your knives!
02-02-2012, 04:58 PM
I think this ties the suji with the coastline handle for most attractive work in the Martell knives gallery.
You are cranking these out, BTW. Keep up the good work!