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The Newbies Arena Are you new to knife making? Here is all the help you will need.

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Old 12-27-2012, 08:41 PM
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NJStricker NJStricker is offline
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Mini-santoku

At least that's what I've taken to calling it. This is a small kitchen knife I made as a Christmas present for my wife. The steel is 1080 from Kelly Cupples, red Dymondwood handles, brass pins. It's 6.5 inches overall, and the blade is a hair under 3 inches. Full-height flat ground using Fred Rowe's Bubble-jig.

This is the first kitchen knife that I've done, and I'll definitely do more in the future. The barstock I started with was 1/8 inch since that was what I had on hand. Next time I'll go thinner, and probably go with stainless, which I haven't used in a long time.

Here's a picture, thanks for taking a look!

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Old 12-27-2012, 08:52 PM
metal99 metal99 is offline
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That's a nice little knife man, Once it gets that good old patina I think it would look even nicer


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Old 12-27-2012, 09:25 PM
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Ray Rogers Ray Rogers is offline
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That is a nice knife but not really shaped like a Santoku. But, whatever it is, it looks like it might do the job very nicely ...


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Old 12-27-2012, 10:02 PM
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Quote:
Originally Posted by metal99 View Post
That's a nice little knife man, Once it gets that good old patina I think it would look even nicer
Thanks man. I'm looking forward to seeing how it performs. I don't mind the patina, but I know my wife wants her knives shiny, that's why the next one will probably be in stainless.
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Old 12-27-2012, 10:04 PM
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Quote:
Originally Posted by Ray Rogers View Post
That is a nice knife but not really shaped like a Santoku. But, whatever it is, it looks like it might do the job very nicely ...
You're right Ray. The name just stuck in my head while I was making it. It's closer to a European chef's knife in profile, though not in size. Santoku's have more of a drop at the tip, don't they? And a little less belly?
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Old 12-27-2012, 11:18 PM
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This here's what I call yor Santoku (*spits tobacco*):



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