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Beau Erwin

Tulip Santoku

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Blade - Tremblay W-2 with hamon

Spacer - Water buffalo horn

Handle - tulipd wood with mosaic pin from Jantz

 

Japanese style santoku

Got this done the other day so figured I'd post it, all that's left is to sharpen it up. It may end up being a gift for a friend.

Quite pleased with how it turned out, so feedback is welcome.

Going to try to get the hamon a big higher on the back end of the blade next time.

Blade was taken to 600 grit etched and then polished with red iron oxide in mineral oil, repeated a few times.

 

Any questions feel free to ask...

Comments and critiques are welcome.

 

CIMG3401.jpg

CIMG3402.jpg

CIMG3403.jpg

CIMG3405.jpg

 

Images hosted on photobucket.

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I like it! Well done Beau. :D

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When were you on my back porch? :huh: Those boards look just like mine! :lol:

 

Nice job on the knife, too. ;)

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Very nice.

Chris

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Thanks for the comments.

 

And Alan, wouldn't you like to know =P notice anything missing? *grins*

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That is quite nice. Good job.

Larry Sharp

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Thanks Larry. =] Was fun to make.

Probably gonna have to make some more japanese style cutlery, they're kinda fun to do.

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ooooer ...... me likey. :)

 

though i look at that and the home chef in me kicks in and just wants to cook ..

must ... refrain .... from .... making ... sushi! :lol:

 

its a really nice piece of wood too ..

spiffy.

:)

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Thanks Dee, I've got more of the wood too!

I've not had much sushi...gonna have to try it more sometime. Seems like my sis likes going out for it.

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The nori (seaweed) is what makes sushi taste fishy. If you like that flavor youll like sushi, otherwise look for types of sushi that arent made with it. Kinda wierd to me that raw fish tastes less fishy than the seaweed. I guess it soaks up all that salt and stuff from the ocean.

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