Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Results 1 to 3 of 3

Thread: Handle Question

  1. #1
    Weird Wood Pusher Burl Source's Avatar
    Join Date
    Jun 2011
    Kerby, OR

    Handle Question

    I have a no name, store bought santoku at home that I like.
    It is probably a piece of junk, but to me it is comfortable and I use it often.

    My question is about handles.
    Are certain handle shapes better for different tasks? or it is what an individual finds more comfortable? or cosmetics?
    (Remember, I am new in the world of kitchen knives, still a kitchen knifetard)

    Most of what I am seeing here are either western style or octagon shaped handles. Looking in some of the Japanese knife stores I see the "D" shaped handles.

    The handle on my knife is an oval cross section that graduates just a bit larger to the butt end. To me it feels good and looks good.

  2. #2

    Join Date
    Feb 2011
    Oval or D-shaped handles are often the stock handles on Japanese knives and octogon handles are available as an upgrade for a fee. It all comes down to preferences what kind of handle you want on your knife.

  3. #3

    Join Date
    Mar 2011
    Rockport, TX

    To me, the spine/choil area is really the handle part, because of how I hold the knife. It is generally accepted that a handle should taper, at least slightly, toward the butt. I'm partial to the D shaped wa handles, but they are right- or left-hand specific, so it's more popular to sell them in the universally appealing octagon.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts