Sam Salvati Posted March 10, 2012 Share 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 Link to comment Share on other sites More sharing options...
Daniel.85 Posted March 10, 2012 Share 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 Link to comment Share on other sites More sharing options...
trinculo Posted March 10, 2012 Share 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 Link to comment Share on other sites More sharing options...
Sam Salvati Posted March 11, 2012 Author Share 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 Link to comment Share on other sites More sharing options...
Nick Rossi Posted March 12, 2012 Share Posted March 12, 2012 Very nice as always, Sam. Quote Link to comment Share on other sites More sharing options...
Robert Yates Posted March 19, 2012 Share 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 Link to comment Share on other sites More sharing options...
Ten Hammers Posted March 19, 2012 Share Posted March 19, 2012 Sammyboy, you have indeed come a long way. Nice knife. Quote Link to comment Share on other sites More sharing options...
Frosty Posted March 19, 2012 Share 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 Link to comment Share on other sites More sharing options...
dlpierson Posted March 20, 2012 Share Posted March 20, 2012 Really nice looking traditional santoku Sam! How does it work? Quote Link to comment Share on other sites More sharing options...
Chad J Posted March 20, 2012 Share Posted March 20, 2012 Hey Sam, As always great job! Quote Link to comment Share on other sites More sharing options...
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