Hybrid Kitchen (26N3) with Wa Handle

[DanF]

My Japanese Kitchen Knives book has not arrived yet and the wife claimed this one before I handled it so after looking at a few different Wa handles I came up with this. Hopefully the book will lead me in a more traditional direction.

Six inch edge, ready for sharpening.

 

[Stacy E. Apelt - Bladesmith]

Nothing wrong with that one.

Sharpen it and buy her some fresh veggies and chicken and turn her loose with the wok.

 

[Alex Topfer]

Looks good!
Is the pin the same handle material as the bolster?

 

[DanF]

Thanks, bolster is African blackwood, pin is carbon fiber.

 

[Alex Topfer]

Ah, i was wondering if you were making wooden pins (it's something i want to try at some point)

 

[butcher_block]

loooks good and looks liek you did a good job of fit up. cant tell how the grind is but use will tell you and your wife if it woudl be better thinned out. when you book gets there i think you will see blades with less belly (all about east vs west cutting style)
nice job