Gilbert McCann Posted November 19 Share Posted November 19 Finally finished the Wakizashi brisket slicer. Longest blade yet first habaki (made twice) there were some challenges, but I'm very happy with the outcome. Blade cutting edge just over 14 inches, Go mai construction core steel 52100 with a nickel shim and A-203 outer layer. Handle is ancient bog oak with a wrought iron tsuba and patinad copper cherry blossom overlays and copper fittings. 7 Link to comment Share on other sites More sharing options...
Alan Longmire Posted November 19 Share Posted November 19 Well THAT came out well! With that patina the A203 looks almost like tamahagane... Link to comment Share on other sites More sharing options...
Gilbert McCann Posted November 19 Author Share Posted November 19 Thank you @Alan Longmire I appreciate that very. A203 scale is hard to grind, but gives cool activity. Link to comment Share on other sites More sharing options...
Doug Lester Posted November 20 Share Posted November 20 Now that's a knife! Great job. Doug HELP...I'm a twenty year old trapped in the body of an old man!!! Link to comment Share on other sites More sharing options...
Gary LT Posted November 21 Share Posted November 21 This is a dandy. The A203 pattern caught my attention also. I really like the simple handle contour/shape….it works. 14” must be hefty for kitchen work though however carving through a brisket it’s well suited, which you stated. May I ask how thick the nickel shim stock was to start with, as it ended well defined and even in width. Gary LT "I Never Met A Knife I Didn't Like", (Will Rogers) Link to comment Share on other sites More sharing options...
Gilbert McCann Posted November 21 Author Share Posted November 21 Thank you for the kind words Gentlemen. @Gary LT It's probably lighter than you think. The customer uses a pinch grip so I used heavier handle materials to help with balance. The balance point is just in front of the habaki. The weight is 15.44 oz and the blade at the habaki is .205 and mid way .142. Finally to answer your question .005 nickel and I started with a 3/16 core and 1/4 inch outer layer 1 1/2×4 1/2 drawn-out to about 18 inches. Link to comment Share on other sites More sharing options...
Francis Gastellu Posted November 21 Share Posted November 21 (edited) Lovely! As others have stated, the A203 layer works very well! I do not see a pin in the bog oak and obviously no ito to secure the kashira, so I am curious. Might I ask how you constructed the handle? I imagine that the oak was pierced rather than split in halves? Does the nakago still have a traditional form? Did you extend it through to pin or thread the kashira? Edited November 22 by Francis Gastellu Link to comment Share on other sites More sharing options...
Gilbert McCann Posted November 21 Author Share Posted November 21 @Francis Gastellu Thank you. Yes drilled/ milled the handle. It's a threaded thru tang with a nut pulling it tight It's slightly recessed. The kashira (I had to look that and nakago up) has 2 pins and is epoxied on. Threading the kashira could have been good. 1 Link to comment Share on other sites More sharing options...
Gary LT Posted November 22 Share Posted November 22 @Gilbert McCann, thank you. I imagined the nickel shim would have been thicker, it really came out well. Good control, Bladesmith.! I haven’t tried nickel stock but will and thank you for the other information also. Gary LT 1 "I Never Met A Knife I Didn't Like", (Will Rogers) Link to comment Share on other sites More sharing options...
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