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A little departure from my normal hunting knives. Here’s a nice pair of little kitchen knives made from CPM154 stainless and Opal G10. The blade design incorporates the traditional lamb’s foot shape and is highly useful. Rather than a straight cutting edge I put just a tiny upsweep near the tip. Blade length is 4” on these little cuties. I’ll be making more, as these two got gone before quick. The cutting board I made years ago utilizing floor joists reclaimed from my mom's old high school.

Thanks for looking!

[Linked Image from i.postimg.cc]


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Nice . I have several hand made sharp knives ( with my kitchen knives) in this size range and when we serve good steaks we set the table using them as steak knives Non " knife Knut " people will always remark ,wow sharp knife ! Those look about perfect

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Very impressive!

What's the wood species for the block?


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Originally Posted by Brad
Very impressive!

What's the wood species for the block?

Old growth longleaf pine from the low country of South Carolina. Same species used for ship’s masts back in the day.


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Originally Posted by Godogs57
Originally Posted by Brad
Very impressive!

What's the wood species for the block?

Old growth longleaf pine from the low country of South Carolina. Same species used for ship’s masts back in the day.


I wondered, given your location, if it might not be some variety of pine. Ship's masts... the "Kings Wood."

I prefer a softer wood for boards, but that's gorgeous and certainly less hard than a lot of woods used for boards.


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Very nice. I really like the bottom one.

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Those are very nice!

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Dandy’s gristle. 👍


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I keep my circle small, I’d rather have 4 quarters than 100 pennies.

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Originally Posted by Judman
Dandy’s gristle. 👍

Thanx so much. Hope you’re doing well.


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kind of a Japanese deba-bocho, but more graceful and longer. Those are beauties


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Originally Posted by Mannlicher
kind of a Japanese deba-bocho, but more graceful and longer. Those are beauties


The shape is far more Santoku.


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Originally Posted by Brad
Originally Posted by Mannlicher
kind of a Japanese deba-bocho, but more graceful and longer. Those are beauties


The shape is far more Santoku.

Man I don’t speak Japanese.....what did I do?


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Originally Posted by Godogs57
Originally Posted by Brad
Originally Posted by Mannlicher
kind of a Japanese deba-bocho, but more graceful and longer. Those are beauties


The shape is far more Santoku.

Man I don’t speak Japanese.....what did I do?


grin

A Deba is a fish knife, fairly tall, and in Japanese tradition usually has a single beveled blade. It's a stout blade. Unlike your kinves, a Deba usually has a more pronounced point.

A Santoku is a general purpose kitchen knife for slicing, dicing and mincing and has more of a blunt, dropped sheepsfoot type point like yours. Anymore they're mostly made with a 50-50 bevel rather than a traditional single bevel.


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Gotcha. Thanks!


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Man, those are nice. Stretch it out to 8" on the cutting edge and I'm in. That handle material is cool

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Originally Posted by FishinHank
Man, those are nice. Stretch it out to 8" on the cutting edge and I'm in. That handle material is cool

That’s easy to do. Contact me if interested


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They look great. I really like those scales


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