Yoshikane is the worst IMO. Beautiful knives however.
Why isn't the tang all the way in the handle?
- Thread starter Edgy Guy
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Yoshikane is the worst IMO. Beautiful knives however.
I am kind of hestiant to post some of the "pro" photos because of the strict advertising rules on this forum. On the other hand, my own pictures are pretty bad.:eek2::biggrin:Let me see if I can link to some that customers took that look halfway decent but don't have business names, etc on the bottom. There are some links to lousy pics of a damascus cowboy bowie that I just sold in the shop talk section. The title of the thread is something like WIP..not a kitchen knife.
Here are a few that I took. The REALLY bad pics are always mine. LOL. I did not do the leather. The ivory and damascus knife is from May of 2010. The big bowies are from the fall of 2009.
http://gallery.me.com/*******/100008/DSC_0138/web.jpg?ver=13132019260008
http://gallery.me.com/*******/100024/IMG_0382/web.jpg?ver=12759713000001
http://gallery.me.com/*******/100008/DSC_0129/web.jpg?ver=12610082320003
http://gallery.me.com/*******/100008/DSC_0138/web.jpg?ver=13132019260008
http://gallery.me.com/*******/100024/IMG_0382/web.jpg?ver=12759713000001
http://gallery.me.com/*******/100008/DSC_0129/web.jpg?ver=12610082320003
RRLOVER
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Agreed......My Akifusa was the only tang that I found that was done with some quality in mind.
Salty dog
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I'm not into the genre but I really like the clean design. Very nice.
99Limited
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I took the liberty of going into your gallery and there are a few knives in there that I'd like to have. You got more stuff to look at?
To be honest, I just recently got started up again. The economy, other work, general malaise and an hand injury put me on the bench for almost 8 months. I am just getting back into the swing of things now. Kitchen knives are part of my evil scheme for world domination. Just kidding. What that really means is that I fell behind, and what I have right are the infamous WIP's at best. My to-do list for the next coupleof months include knocking those out, getting a knifemakers subforum on here and getting ready for the Belgian show in November. Good thing I currently have no life outside of work. LOL
Thanks. Yes, that work is pretty much ABS 101. VERY different from kitchen stuff. i am not one for making super thick, bulky knives, even in the case of that 13 inch bowie, but you guys have a whole new definition of thin and light. This is going to be an interesting challenge.:knife:
LOL, Scott, anyone looking for world domination in the custom knife biz is looking in the wrong place. It's right up there with buying a boat or opening a restaurant. But it is fun.
I'm about the same. It still isn't my favorite aspect on a Konosuke (obviously), but i'velearned to not even notice it, except when washing and drying the knife.
I thought it comes from traditional single bevels where the handle is only friction fitted and can be removed for polishing the blade. Next time pounded in the blade will go in just a tiny bit deeper. And the machi is for allowing that.
Who made that one? Is it single bevel and is it picture or does that bevel have a slightly hollow ground profile to it?
Probably the finest crafted knife I own or have ever owned. (yes that includes Kramer) It's not a flaw, it's a statement.
seriously... the machi thing is just a regional/stylistic thing... in truth, that style of tang does make the way japanese makers put on handles easier, but it doesnt mean they cany make that area fulsh with the handle (as many do on request)... its just preference and style... nothing more, nothing less
Too late. Jon, I think I'm ready for my . . . upgrade. :guillotine:
