I've wanted a Santoku knife for a really long time, but up until now I've gotten by on cheap kitchen knives you might buy at a grocery store. Recently, I was cutting up vegetables for some salsa, and my regular knife I had sharpened earlier that day become so dull that by the time I got to the tomatoes, it wouldn't even go through the skin without smashing them. That's when I decided I needed to finally make a good Santoku for myself.
So one of these is mine. These are both made of 1095. I put some clay on them during heat treat in hopes of producing a hamon. The hamon worked, but some of the clay came off, leaving the hamon all wonky. It happened on both knives. The stuff I used was only rated up to 1300ºF, though, so I probably just need to get some furnace cement from Ace hardware and try again. But I decided to hand sand these instead.
I really like how both of these came out. I will probably keep the one with the walnut handle because I like it the best. The other one has bloodwood with stabilized spalted pecan bolsters, white g10 spacers, and black g10 liners. The one I'm keeping has red vulcanized paper liners.
So one of these is mine. These are both made of 1095. I put some clay on them during heat treat in hopes of producing a hamon. The hamon worked, but some of the clay came off, leaving the hamon all wonky. It happened on both knives. The stuff I used was only rated up to 1300ºF, though, so I probably just need to get some furnace cement from Ace hardware and try again. But I decided to hand sand these instead.
I really like how both of these came out. I will probably keep the one with the walnut handle because I like it the best. The other one has bloodwood with stabilized spalted pecan bolsters, white g10 spacers, and black g10 liners. The one I'm keeping has red vulcanized paper liners.
Attached Files
Comment