When I first started making handles for Japanese knives I didn't have access to many product examples to compare so I searched the internet for a sizing chart of sorts. It turns out there wasn't a very detailed one. The best I could find was mainly just "length of...
You can go ages without it happening, but eventually one of your knives will lose its tip. Whether it's during dinner service and someone (definitely wasn't you...) knocks it on the floor, or mysteriously you come back to your station from grabbing a coffee and no one...
I discovered some Japanese style handle makers out there use a method of construction involving a dowel insert. Essentially the handle and ferrule are drilled out to receive a matching size dowel with a slot cut from the dowel to fit the tang of the blade. I found...
Fujimoto Nashiji knives are made exclusively for Knifewear, a Canadian importer of high end Japanese knives. The core of the blade is Aogami #2 (blue #2) carbon steel clad in stainless steel. This gives all the benefits of a carbon steel knife with less maintenance...
Shun knives are quite popular in commercial kitchens. They're very durable and usually treated as such. This early model Shun Classic 10 inch chef knife has seen hard use and better days. The blade is pretty badly curved and has seen frequent sharpening. The resin...
This Poplar saya is for a Shun Kiritsuke 8 inch. I was playing around with thicknesses on this saya to dial in exactly how thick will give good protection but not look too bulky. This is an example of the Poplar sayas I will be offering for sale. [gallery link="file"...
Saya is the Japanese term for a scabbard or sheath specifically for a sword or knife. While researching the design and construction of these I discovered the main complaint about them was losing the retaining pin that keeps the knife locked inside. So I came up with a...
This is the Tojiro 150 mm petty that I purchased along with the 210 mm gyuto. I decided to go with a slightly different handle configuration using the same woods. The saya is constructed of Poplar and painted with black milk paint. Milk paint is made using milk...
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...
This plane is made in the Taiwanese style. The body is 25cm long and made from a solid piece of White Oak. The wedge is Soft Maple. Put to use it glided over the stock surface and easily produced fine shavings. I am quite pleased with how it turned out! Plane...
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Blade Origin: JapanProfile: Gyuto Size: 210 mm (8.27 inch)Core Steel: Swedish Stainless SteelCladding: Nickel DamascusHandle: Custom OctagonalMaterials: Rosewood, Maple burl, WalnutTotal Length: 345 mmEdge Length: 200 mmHandle to Tip Length: 212 mmBlade Height:...
This is an example of a full custom commission. The client has requested a Futana SB Kuro Tsuchime Gyuto 210 mm blade and that Teak wood be used for the handle and saya. I suggested the use of Ebony to accent the golden colour of the teak. After a sketch to show the...
Here is a broad strokes view of a custom wa-handle and black finish saya for a Hitohira Futana SB Kuro Tsuchime Gyuto 210 mm.
Getting a chip in your chef knife can be devastating. Don’t worry though, that chip doesn’t mean your knife is now useless. Any skilled sharpener will be able to grind it out and get you back to prepping with your favourite knife.
When I first started making handles for Japanese knives I didn't have access to many product examples to compare so I searched the internet for a sizing chart of sorts. It turns out there wasn't a very detailed one. The best I could find was mainly just "length of...
You can go ages without it happening, but eventually one of your knives will lose its tip. Whether it's during dinner service and someone (definitely wasn't you...) knocks it on the floor, or mysteriously you come back to your station from grabbing a coffee and no one...