Alston's 280mm W2 Honyaki Sujihiki

Hello ladies and gentlemen!

This was another really enjoyable project! I'd been looking forward to a suji commission for awhile. I had like four of them in a row, and every time the customer who had ordered one would come up in line, they'd change the order to an XH gyuto!! So when Alston's turn finally came around and he stuck with a suji...I sprang my new handle geometry concept on him. Luckily he loved it, and the rest is here in the pictures before you. The idea was to get the 'Western' like ergonomics of the flared dual taper I put on my gyuto and other taller heel knives, in a more standard wa handle profile. This also allows me to match a suji's handle into a set including a gyuto and petty which are ordered with the flared dual taper. I can also tell you this, like the flared dual taper...in hand it's really something nice. These pictures also don't do it justice (or the hamon lol), but I'll attach a video below for you all to see it in 3D.

Steel: AISI W2 tool steel from Aldo Bruno at New Jersey Steel Baron

Handle: Stabilized California buckeye burl from Arizona Ironwood LLC, nickel silver liners, 1/8" antique copper from Peoria High School, (in Peoria AZ), and 150yr old wrought iron from Globe Elevator in Wisconsin.



And the video

 

Can't wait to put some pics of it in action in here. Planning on doing some serious feasting in the near future.

 

YES!!!

 

Awesome acquisition :like What are your plans for this, carving?

 

He should also chop some vegetables if he's curious lol...the geometry might just surprise him a bit .

 

I hear ya, I see a lot of guys on KKF who prefer sujis for their general purpose cutting. For some reason when I read "feasting" my brain immediately goes to large, delicious, herb-crusted roasts.

 

Dat buckeye burl is crazy! So as the hamon

 

Looks awesome Cris. I really like how this turned out

 

Thank you both! Anton...that piece of wood had a huge void in it that almost killed the project lol.

 

Exactly my thoughts as well. Leg of lamb, standing rib roast, Berkshire pork loin roast. Gonna be great.

 

a Beast !
ave

 

Thanks!!

 

Here it is with a a standing rib roast

 

NICE!! Looks like it's doing its job handily .

 

That is a wicked good looking piece of wood and knife Cris!
The roast looks great Alston.

 

Thanks Jim!! That meat has me drooling lol. Apparently I'm not the only one either, judging by the look in the pup's eyes in the background .

I'm very much looking forward to hearing Alston's thoughts on the new handle, since he's the first to use it lol.

 

I mean the knife is great, but the dog is the best part of all the photos, for me...

 

Is that your new tapered Wa Cris? Looks great and I'm also very interested to hear how it goes.

 

The dog is classic, lol.

Yes sir, the first of them. From Alston's conversations with me, he's pretty happy with it . I'll let him tell it in his own words though.

Btw, be on the lookout for my next post tonight. Ian's gyuto and suji are both dual taper handles.

 

There is so much awesome here it's giving my beard competition.