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

[NO ChoP!]

Thanks man! It's 165mm.

 

[cheflarge]

DAMN dude!!!

 

[NO ChoP!]

So, this sakimaru arrived to me rusted with multiple chips and a rotted ebony handle. Apparently left in a sink...

The splitter received a wa conversion.

Both handles kept simple to compliment the vintage look of the splitter and classy look of the slicer.

 

[NO ChoP!]

A couple kurouchi sporting koa, micarta and blackwood.

 

[cheflarge]

Awesome looking packages!

 

[NO ChoP!]

Bringing these in from Japan and finishing the profile, polished spine and choil, etch...

This is a 165mm funayuki profile (unique to me) in blue #2 clad in nashiji stainless.

The handle is Rosewood, ctek, g10, and spalted tamarind. The saya is red gum with matching tamarind pin.

Probably one of my favorite combos yet.

 

[milkbaby]

That's freaking great! Totally dig it! :doublethumbsup:

 

[NO ChoP!]

So this little Dojo chef received one of my first rehandles years ago. Thought is was time for an update.

Also, a few in for sanding, refinishing, sayas, pins, etc....

Oh, and a Jolly Rancher fish spat.