Favorite Handle Designs

Obviously its subjective and very much a YMMV thing, but id still like to know what everyone prefers and why. Whether your in a pro kitchen or at home. If your prefer different handles on different knife types i think its a worthy topic and one I'm interested in

 

This is a topic I'd like to see fleshed out. I like the traditional handle shape (Wa?) but notice a lot of Japanese style knives with western style handles with scales and two or three rivets holding them together. I wonder if it is simply preference or is there some reason to go with one over the other. On the face, I would expect a full tang with a micarta or stabilized wood with a couple rivits holding it together to be more durable. but I must admit that for aesthetics I prefer a Japanese style knife with a traditional handle shape. I don't know how the traditional handles are secured on the tang or if the tang is typically full. I did have a cheap Chinese cleaver that the tang went beyond the length of the handle and was then peened over to secure the handle on the tang. I did not know until it broke that the tang was actually welded to the blade. If it had been made from one piece of metal I am sure I'd still have it.

 

I must say I'm a full convert to the wa or traditional Japanese handle. A ll around think they look better IMO and find them very comfortable to use. I'm sure some of the guys around here make a western style just as nice but I have yet to experience it.

 

Both are plenty strong for use in the kitchen. Western may be a bit more durable because of the full tang and doesn't bend as easily, but is a LOT heavier. I have both, but I went from preferring Western handles to really liking the Wa handles. I have wide hands and short fat fingers, so some Western handles are too short on smaller knives. I also have issues with my hands (carpal tunnel?) where they get tingly/cramp if I use a knife with too small of a handle for too long, I can move my hand around the Wa easier than the Western to alleviate that.

 

Yes, it's very subjective and driven entirely by personal preference. As far as whether a traditional wa-handle or a riveted Western is better in terms of quality, both are equal at the same level of craftsmanship. The myth that a full-tang Western handle is somehow superior to a half-tang or hidden tang has pretty much been exposed, but still is brought up from time to time, usually by the marketing departments of full-tang Western handled knives.

My preferences are for wa-handles on the traditional Japanese knives - the deba, usuba and yanagiba - and Western handles on the non-traditional - the gyuto, petty and sujihiki. I'll amend this by saying that I prefer that the ferrules on a wa-handle and the bolsters or leading edge on a Western handle be tapered at the point where the blade is held in a pinch grip as Bob Kramer, Butch Harner, Will Catcheside and Marko Tsourkan do with their handles.

 

I have no preference. When I use a pinch grip, I have two fingers on the grip. I get by as long as the handle isn't too small or too large in diameter. That said I agree with Rick with debas, usuba and yanagiba having Wa's only...

 

I have Ds, Octagonal, and YOs, if they're done right I can use any.

 

I definitely prefer traditional Japanese handles.
And not to noisy either.
Burl and too much of different colors/materials is a big nono for me

 

YO is a new term to me, what is that one ?, and why the preference, is it aesthetic, or actual comfort and performance on the grip itself ?

 

Yo is the Japanese term for a Western style handle

 

I prefer western if done right (Rader). I also think Dan's handles/contours are spot on. Too many makers handles look like a pregnant goat...too much palm swell. I have never found "D" shaped handles comfortable but enjoy a good round bottom wa.

 

I prefer the Japanese D shape or the octagonal ones because they keep the weight lower than the western handles

 

I love octagonal wa handles. On everything. But I also probably haven't gotten the chance to experience a truly good western handle from any of our amazing vendors. Maybe I'll manage to pick one up in BST. Until then, I just find octagonal handles to be very comfortable plus I love the look. Oval and d-shaped handles tend to be too small and don't provide enough tactile feel for me. I suppose when I start making my own handles, maybe I'll try some larger d's. Excited to check out Del's western/wa hybrid when it finally comes though!

 

for kitchen knife I'm much prefer wa handle, its feel more nimble, lite weight & it won't lock your hand when use a pinch grip, you can easy control the knife by other three fingers. wa-handle also cheaper & more easy to remove/exchange.
for heavy duty knife like hunting, fighting, EDC...etc, I prefer full tang western handle. it feel more hefty & durable. Moreover, Western conture handle also hold secure/lock in hand better!!

 

I guess we need to put YO on the abbreviations and terms thread.

 

I prefer a wa octagon handle overall. That being said, there are some makers that do a great job with a western handle, and I'd be happy to own any of them. If I have a choice though, I'll go for the octagon, it just doesn't want to twist in my hand, and feels great for control.

 

Gotta give it to western handles. While I use both, a really nice western, like Rader or HHH, gives both an aesthetic that I love and that I enjoy using. But.... I am not a pro so not using for hours on end.

 

I like Japanese handles but I am not shure if they stay as long as western handles, I have a perfect western handle with 60 years of use

 

I was firmly in the wa camp until i was reminded of how fantastic western handles can be when i bought a 240mm Itinomonn rehandled by twistington.

 

I've used a few different ones but I still like Westerns the best, they sorta feel more attached to the knife and fit into your hand better, and I prefer the slight extra weight