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Showing results for tags 'santoku'.
Hi all I want to make a kitchen knife, a Santoku What I want to know is what type of steel do you masters recommend me? I don't want to use Inox steel, because, well, it sucks, I would like to use some kind of carbon steel but the problem is to wash it in the dish washing machine and prevent that it will get rusty. Is there any kind of treatment to prevent rusty? Thank you
Santoku kitchen knife WIP, first blade of mine that i have posted here. 5" cutting edge, 9" Overall length, 1.6" at widest point, approx 1mm thick blade. Skeletonized tang slot fit into solid oak handle .75" x 1" x 3.75" Still trying to get the tool marks totally removed and a nice polish on the blade, and the Oak handle will not be shaped fully until i get to a belt sander next weekend. Makers mark is my last name in Traditional Chinese