WIP.... custom carbon Sabatier

Japanese Knives - by Tokushu Knife
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rough handle pic.

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DevinT said:
...About these knives, the blanks I got were rough forged and trimmed. They had to be fully annealed, straightened, rough ground, hardended and tempered, straightened, finish ground, polished. The tangs needed a lot work also. These blades are heavy when they come and need a lot of grinding and straightening. It is easier to make a new knife from scratch...
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Sounds like a heckuvalot of work!
 
I dunno, man, that last pic looks a little clunky......
 
tradegy at the tip.

While rounding the spine, I got the tip into the wheel and busted off about 3/8 of an inch. Major bummer. I started to reprofile the blade but I thought that I better wait until tomorrow. Some times you have to put things down and start again the next day.

Hoss

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Ouch! Glad to see you are human though; lately I've been doubting it :biggrin:

Looking forward to seeing the finished project. Thanks for posting all the WIP pics!
 
Now, THAT is a beautifully clean, classy-looking knife.
 
I like the Thomas tip you put on it. Good solution!


That is really cool. These sabs are nothing but fun. I would have been so excited to buy one back in the day, you had to know it was going to be a useful gem even half a century and half a dozen owners later.
 
oivind_dahle said:
+1

Not impressed by the bolster either .)
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For those of us that do like the shape of the bolster and really don't mind the heel, this is an incredible knife. If I had some money and were looking for a "sleeper" type knife that you could use in a pro kitchen w/o someone walking off with it, this is probably it!
 
Vladimir said:
Exquisite knife
But a closed heel and a thin handle makes me melancholy
That's the reason I do not like knives Sabater
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You don't have to like it, you just have to think it's cool.

Hoss
 
:doublethumbsup: It is very cool. I wish it would have been easier to make then it turned out to be, but I'm still interested in hearing the pricing once you get that worked out. I know a couple people who really love those knives, and snub their noses at gyutos.
 
Devin has a few more of these, so I am sure you guys can talk him into making one without 'closed heel. Don't forget to ask for detailed pictures - more is always better!.

This way he gets to work out the kinks and I will just copy him. :)

M
 
Awesome work Devin. You turned a classic back into a classic. Great work!
 
I'm not currently taking orders on these but thought I'd bump this WIP because of the thread in the main forum area.

Hoss
 
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