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| The Display Case A place to post your latest knives and creations. Let the Knife Network community see your work first! |
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#1
04-01-2003, 01:29 PM
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Traditional Japanese Chiefs/Sushi Knife
For your comments, my 8th knife to date (figured it was time to upload some of my own work).
This is a small traditional Japanese Chiefs or Sushi knife. Overall length is 8 inches with a blade length of 3.5 inches. The blade is made with one of the oldest methods of Japanese blade construction. That being a layer of iron welded to the steel layer and chisel ground to expose the steel cutting edge. I lightly etched the blade prior to hand rubbing it, to show weld line. So as not ruin the look of the blade, my makers mark is on the back. Handle is made of poplar with a copper collar. Poplar was used instead of traditional Japanese Ho Wood, due to availability. Tapered, 8 sided handle shape is taken from other traditional Japanese working knives. I plan on making more and larger versions of this blade style in the future. 
__________________ Scott B. Jaqua http://www.hagersonforge.com http://hagerson.livejournal.com ---------------------------------------------------------------------------------------------- The most important right of all, is that of Free Speech. With out that, all your other rights will soon be taken away. So, I may disagree with what you say, but I will defend until death, your right to say it! Last edited by sjaqua; 04-01-2003 at 01:33 PM. 
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#3
04-01-2003, 04:14 PM
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Just a hair over 1/8", at the spine, near the tang. (.1455" in fact). It then has a gentle taper to the tip.
__________________ Scott B. Jaqua http://www.hagersonforge.com http://hagerson.livejournal.com ---------------------------------------------------------------------------------------------- The most important right of all, is that of Free Speech. With out that, all your other rights will soon be taken away. So, I may disagree with what you say, but I will defend until death, your right to say it!
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#5
04-01-2003, 09:25 PM
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Good work.
I'm a great fan of that style of kitchen knife.
I've got lots of questions - Did you weld the blade yourself ? If so, what is the high-carbon steel part ? Any quirks in HT ? Or is it ground cold ? I've heard of 2 common types - silver steel (1.25% C) core mated to mild steel for an all-carbon steel blade. And VG-10 core mated to 416 or 420SS. You should definitely make more of those !! Jason. __________________ JASON CUTTER BLADEART Jason Cutter @ Dr Kwong Yeang Knifemaker, Australia (Matthew 10.16)
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#6
04-02-2003, 10:30 AM
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Oso,
I'll get a close-up photo when I get my digital camera back from my Brother-in-law (he's in Italy right now) Jason, Yes I welded it myself. It's "Pure" Iron welded to 1084. The pure Iron was given to me. I believe it's from some specialty metal company. The iron did present a major problem during heat treating. The blade warped, very badly toward the Iron side. I actually had to shorten the original blade, because the tang cracked during straighting (iron layer cracked, not the steel???). Next time I may go a little less traditional and weld 1018/1084 and see if I still get the right look and feel without as much warping. __________________ Scott B. Jaqua http://www.hagersonforge.com http://hagerson.livejournal.com ---------------------------------------------------------------------------------------------- The most important right of all, is that of Free Speech. With out that, all your other rights will soon be taken away. So, I may disagree with what you say, but I will defend until death, your right to say it!
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#7
04-03-2003, 01:17 PM
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the nice thing about the 8 sided handle is that its very grippable when wet
__________________ Jerry Oksman ~ Cogito Cogito Ergo Cogito Sum ~
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