Description
This book is for everyone who enjoys Japanese kitchen knives and would like to learn how to make their own custom sayas/sheaths for them. I will go through the process from start to finish, covering the hand tools I use, providing tips on wood selection. I will be using detailed step by step technical drawings to show how to make a saya/sheath for any size and shape of Japanese kitchen knife.
Both metric and imperial measurements are included.
What’s New in the v2.0 Update:
- Master Index: Rebuilt from the ground up for easy navigation while you’re at the workbench.
- Knife and Saya Anatomy Illustrations: Newly expanded illustrations of knife and saya anatomy with English and Japanese names.
- Process Pictures Upgrade: All new and expanded process pictures showing extra details and tips along the way.
- The “Why” vs. The “Where”: I’ve kept the deep technical explanations of why I use specific tools in the book, while moving the “where to buy” to a live Resources Page on the website for instant access.
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