Making my own Japanese Kitchen knives now!

[Salvatori Moretto]

Here's a W2 honyaki gyuto with a nashiji finish that i just got done making. I'm calling her "Dark Koala" lol

My forge is called Koala Forge, and all of my knives have a Koala stamp that I had made to mimic the types of arsenal and mon stamps found on nakago (think turtle stamp but with a koala lol) 

 Comments are very appreciated!!!! I'm still learning what people like overall, and trying to blend that with my style

 

I wanted to do a gyuto that had more touches of the traditional kind of work I do with my katana or tanto making/mounts. I also wanted it to have a very polished yet vintage/antique/nihonto vibe to it overall.

Hand forged to rough dimensions including its length, overall profile, and distal taper. The blade is hand sharpened on Japanese whetstones up to 1000 grit only and stropped.
Wa handle was made inhouse and tang was burned in for it's final fit. I left the blue, purple, and straw coloured oxides on near the ferrule after I soften the tang.

Blade was treated to about 62-63 RC

Thanks for looking everyone!

 

W2 Steel
6,000 year old Bog Oak handle with hand carved and ribbed Aluminum Ferrule
Saya is Curly Maple on the sides, Cherry for the center and a wrought iron Koala coin with a Bog oak saya pin.

 

Weight: 244g
Edge Length: 207mm
Blade height at heel: 66.73mm
Blade thickness tapers from 3.4mm to 2.2mm before the tip progresses down.
Balance is right above my touch mark 😊

[Alex A]

Cool, really like it.

 

Never heard of a 6000 year old oak being used before

[ROKUJURO]

Alex,

it is a naturally preserved oak wood, and can be even much older!

Hunting knife with bog oak handle: