Knifesmith
1124
33
4
Japanese style kitchen knife in 1080 steel (with hamon), a stabilized redwood burl handle, and a nickel/copper mokume collar piece (though it's hard to see the pattern in this pic).
That little mark on the blade is my touchmark (a scarab beetle).
If anyone wants to look at more of my knives:
http://s1185.photobucket.com/user/knifesmith/library/Currently%20Available?sort=3&page=1
And if anyone wants to ask knifemaking questions hit me up. Also, because I'm a sucker for sitting around bashing metal with people, if you're anywhere near Orange County CA, and want to bash some metal, hit me up.
Enjoyyourfuneralcake
Very nice work!
heyletsbefriends
https://imgur.com/zZ9AU8D
Bogwoppit77
That's fucking awesome
igreatlydislikechickens
Snowden2020
Looking sharp OP!
Drakiin
IBrewLiquidGold
We’re going to need more photos of the making process.
Knifesmith
ask and ye shall receive...
whothehellelseusesTingjidasausername
This
thatsthethingaboutstuff
Do you do your own heat treat?
Knifesmith
Darn tootin'. These all start out as bars of steel. The ones with hamon get a clay quench.
thatsthethingaboutstuff
What stock thickness?
Knifesmith
Thinner kitchen knives like this one usually start with 1/8" or 3/16" (USA-ian, so imperial units). This one was 1/8" I think.