Ivan Campos
Knifemaker / Craftsman / Service Provider
- Joined
- Apr 4, 1999
- Messages
- 2,419
I aways liked the style of Japanese kitchen knives and finally made one for a local cook. It is not a totally traditional blade but more of an interpretation of it combinin traditional features and an overall style with others that are not and itt is workin fine for the purpose.
This was one of the most challenging knives I ever made and I lost a few blades before finding the right way to heat treat the thin long asymetrical blade, wich is over 9" long, 1/8" thick, made from 1070 steel and hand rubbed. The handle is 5 5/8" long, made from aroeira with a bolster of taiuva, both local woods, and they are assembled togheter with hidden brass pins. The blade is not glued to the handle, but tightly stuck on it, like the traditional knives.
Now, on to te next project, wic is almost 11" long. Lets see ow it goes.
This was one of the most challenging knives I ever made and I lost a few blades before finding the right way to heat treat the thin long asymetrical blade, wich is over 9" long, 1/8" thick, made from 1070 steel and hand rubbed. The handle is 5 5/8" long, made from aroeira with a bolster of taiuva, both local woods, and they are assembled togheter with hidden brass pins. The blade is not glued to the handle, but tightly stuck on it, like the traditional knives.
Now, on to te next project, wic is almost 11" long. Lets see ow it goes.
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