It's been a minute, but I still get down!

[NO ChoP!]

After spending the day with theTanaka, I think I may nock the front of the handle and spacers off and replace that with some simple black micarta, keeping the back handle intact.

 

[NO ChoP!]

Yep. That 5 piece spacer had to go...was just too busy. I think this is more subdued and as elegant as a bright red and blue handle could be? Maybe.

African blackwood ferrule.

 

[merlijny2k]

Lookin good

 

[NO ChoP!]

A cool curly maple handle with g10 spacer, bocote and curly maple saya with handmade pin. Knife is a 240mm migaki ginsan from my boy Shigeki.

 

[NO ChoP!]

180 chef wearing stabilized koa with micarta, g10 and a mosaic. Nogal saya.

150 petty wearing swirled blue acrylic and glow spacer. Canary saya.

 

[NO ChoP!]

Zebrawood
Wenge
Chakte viga

 

[cheflarge]

Amazing stuff, Chris.

 

[merlijny2k]

Wow did you do all this on your own knives? Must be quite a unique looking collection by now. Family photo?

 

[NO ChoP!]

I'll work on it. I usually do a year end photo.

I do keep most of the knives for myself. I sell off many to friends and coworkers after a while of playing. Funny how a kitchen can be full of Shun and Wustof, and within a year of me being their, everyone has baller jknives.

 

[NO ChoP!]

190mm sporting C-tek, g10 and micarta with toasted sycamore saya and matching c-tek pin.

 

[Mrmnms]

I love your handles, but this last one is really slick!

 

[NO ChoP!]

Thanks man! Sometimes it's fun to stray from tradition. Im kinda developing my own hidden tang hybrid style right now. Rather fond of it. The fitment is easy to precisely execute, and the shaping is a bit more organic in nature.

 

[guari]

Wonderful handles

 

[daveb]

The Tanaka. Like.

 

[mhenry]

Wow!! Really cool work, Chris.

 

[Danzo]

Real inspiring work. Do you have any WIP pics of that little opinel?

 

[NO ChoP!]

Last couple. First is a 40+ year old Chinese cleaver I did for a friend. Second is an estate sale find; a heavy Mac that I reprofiled into more of a honesuki.

 

[NO ChoP!]

Here she is with a saya in burnt curly maple with matching Ctek pin.

 

[Mucho Bocho]

Chris that blue scale handle is killing it and in the saya... oh my

 

[NO ChoP!]

Alrighty. Although I've tried many a cleaver, only to move them along, I've decided to give the Shibazi large cleaver a go.

This one is sporting blue dyed stabilized curly maple, g10 and paper micarta spacer and a vintage Westinghouse linen ferule. Walnut saya is still in glue-up...

 

[valgard]

cleaver looks handsome

 

[LoneRiderAndFriends]

That handle is stellar.

 

[NO ChoP!]

Thanks guys! LoneRider, good to see you around!

Here she is with a walnut saya and maple/ carbon fiber pin.

 

[valgard]

Oh my that saya!

 

[Nemo]

Nice looking cleaver. Very pretty handle.

 

[malexthekid]

Great rehandle and saya work. Love the wood choices.

How does the shibazi go?

 

[NO ChoP!]

It's not pretty. The steal is passable; reasonably easy to sharpen. It has zero taper, but gets relatively thin behind the edge. It's big; almost 9" x 3.75", yet light. For $30 shipped, it's got to be, pound for pound, the best value in knives out there. Kiwi knives have made a big splash at my job lately. I think for a few extra bucks, the Shibazi is light years better.

 

[NO ChoP!]

Vintage Chinese meat cleaver. This sucker is huge! The handle is quite chunky to match. Black dyed curly maple, g10 and linen micarta.

 

[NO ChoP!]

Fish spats are always fun, and a good way to utilize cutoffs. Black dyed curly maple. White g10 and black micarta spacers.

 

[NO ChoP!]

A family photo from maybe 6 months ago...missing most of this recent stuff, though.