Tapered WA handles

[Stevem627]

I’ve decided that I totally prefer a tapered end on a WA handle by the choil. I am curious if most people prefer it? I am also wondering if there is enough extra work making a WA handle this way to preclude most makers using them? I see it on many higher end Western makers knives, but few Japanese makers. It just makes a pinch grip more comfortable for me.

 

[tostadas]

Agree. Taper adds to the feel, but adds a subtle touch to the overall appearance of the handle. It doesn't add any extra work, unless all the maker does to shape is use a rectangular block and knock off the corners to make a handle. When I make a handle, taper vs no taper has no impact on total time to finish.

 

[NotAddictedYet]

Totally agree, after my hardent it's very hard to go back to pure rectangle handles. Interesting that it doesn't take extra work to do. Interestingly I think Japanese knives started adding taper to their handles to a subtle degrees. My Ginga petty and Hado Junpaku is a tiny bit narrower in the front.

Hardent