Rehandle a Japanese Chef Knife

by | Nov 9, 2017 | Kitchen Tools, Knives | 3 comments

Working in a kitchen, I get to play with knives quite often. I also tend to buy more knives than I will ever need… This Tojiro 21cm Gyuto (Japanese Chef Knife) and 15cm Petty were my latest purchase from the friendly bunch over at Bernal Cutlery down in San Francisco. Originally I planned to treat the blades, oil the handles and put them work. That was the case for a short time… until I was inspired to try making a Saya. Saya is wooden sheath with retaining pin.

In typical fashion for me I decided hey why not make a Saya and rehandle it! I have been wanting to try rehandling a Japanese knife for a while and decided to go for it. I use the 15cm Petty more often at work so I decided to start with the Gyuto. In the next week or two I will give the Petty knife the same treatment.

The woods used are White Oak and Ebony. The Ebony is the keys from a decommissioned piano so I’m not sure what species it is. Everything is finished with boiled linseed oil.

Handle Dimensions:
Length: 135 mm
Width: 18 mm
Height: 26 mm
Ferrule: 36 mm
Ebony: 4.5 mm

 

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