Sam Salvati Posted March 10, 2012 Posted March 10, 2012 Forged this blade in the traditional japanese method, hot dog in a bun weld mild steel jacket with a 1095 core. Spine is 1/16", good and thin. Maple handle, DOM tubing ferrule. Quote
Daniel.85 Posted March 10, 2012 Posted March 10, 2012 Now if you can get a tv spot at 3am to sell those and show how they cut cans and frozen stuff and pipes then still slice tomatoes you'll be rich enough you wont have to talk to us anymore! haha, jk, Very cool knife, does your anyang do well when you get down to that thin of work, or did you do more regular hammering? Quote
trinculo Posted March 10, 2012 Posted March 10, 2012 Very nice work Sam. I always look forward to your posts of new wares. Keep up the good stuff. dw Quote
Sam Salvati Posted March 11, 2012 Author Posted March 11, 2012 thanks guys! Dan if only!!! that'd be a blast :D The anyang did most of the forging on this one, it was only 5 or 6 heats to get it knocked down to an even 3/16"; thickness from 1", then a quick profile grind then one or two more passes under the hammer to give it some taper. I fillowed the traditional techniques of the japanese guys, you pretty much forge a paddle, then cut or grind the profile then refine it a touch again under the dies. Quote
Robert Yates Posted March 19, 2012 Posted March 19, 2012 I lone the elagence and simplicity of it very nice blade . I would love to have a kitchen/chef set . Sam Quote
Ten Hammers Posted March 19, 2012 Posted March 19, 2012 Sammyboy, you have indeed come a long way. Nice knife. Quote
Frosty Posted March 19, 2012 Posted March 19, 2012 Nice blade Sam. Is that a "santoku (or is it santuko?) profile? I got to use a ceramic version at a cooking class I took a while ago and REALLY liked the way it worked. I've been planning on forging one for myself but like so many things. . . <sigh> Frosty The Lucky Quote
dlpierson Posted March 20, 2012 Posted March 20, 2012 Really nice looking traditional santoku Sam! How does it work? Quote
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