7" Santoku is my go to knife for 98% of my needs, followed by a 4" paring, and then after that a French chef's knife, serrated bread knife......

well, here is the re-worked butcher knife so far. hard to get good pics for the glare on the blade. this thing should slice like a razor when i am done.

dozer

gave the blade a final buff polish and then etched it with yellow mustard in our unique pattern. i left part of the weathered finish high up on the flats. this one is going to be a stunner when finished.

dozer

She's a Beaut!!

i was initially going to make this for the fun of it, but i may offer it for purchase. it is coming out so nicely, someone might like to have this for themselves.

dozer

Great rework of the blade profile. That's my favorite profile for a chef's knife. Very nice.

thanks, i am fitting up the handle tomorrow. blue and blonde maple burl should look awesome with this blade. pretty excited to see this one finished.

dozer

Nice bud⚔️⚔️⚔️⚔️⚔️⚔️⚔️

Western chef - 9 inches. Thinner blade than the Germans, but not Japanese thin.

Sort of like a Western Chef, with 1/4 Santoku mixed in.

thanks, sybo. jhe888, thanks for the suggestion. that is kinda the way i ground the old butcher knife. i like them as thin as possible without sacrificing any strength.

dozer

quote:

Originally posted by dozer:
thanks, sybo. jhe888, thanks for the suggestion. that is kinda the way i ground the old butcher knife. i like them as thin as possible without sacrificing any strength.

dozer

I want them to be able to chop, which needs some weight and stiffness, but I usually find the German knives to be a little too heavy and thick.


And a parer - 3.5 or 3.75 inches and pointy.

this one is on the light side, but it was that way when i received it. so, i just kinda went with the design that it already had. very unique hybrid grind that i have to assume was common back in the day. it is a full flat grind with the last inch or so at the heel of the blade, a light convex grind. i assume that is to add strength to the area of the blade that takes the brunt of the force when pressing down on something. not really sure, that is just my thought on it. never seen it before, really, but it makes sense. it is really a neat piece of steel. i had a blast working with it. i do intend to do some paring knives as well. i am going slow and learning lots about all the subtle variations in design.

dozer

i like it. I hope i see it in the classifieds soon.

thanks, it should be available by the weekend. i am really enjoying making these types of knives.

dozer

Following... very interested to see how this beauty turns out

here is the last teaser pic. the handle is about half finished at this point. i still have much sanding to do. it should be finished tomorrow. all that will be left is to sign and sharpen it. really liking the look of it already.

dozer

Let me know if you sell it, I'll take it.

just shoot me an email at liontribedesigns@gmail.com. don't need to discuss sales outside of the classifieds. i used two different types of pins with the handle. that may be a signature thing for us, if folks take a shine to it.

dozer

That maple burl is amazing, especially the left panel.

thanks, i love working with this wood. i am trying to secure some more for the next couple of chef knives i am making. i am planning W2 with some nice double dyed maple burl. hoping to get some nice book matched scales.

dozer