Kuro uchi ko bocho

I have always been a fan of kuro uchi knives and this is my first attempt at forging and also kuro uchi finish





The blade is from 1095 flat stock , I have tried to have a little hollow side between the bevels for easy food release .i must say it is not consistent either due to the grinding or forging.



It has 98mm cutting edge , 34.9 mm tall at the heel , the spine is 3.46 mm thick at the heel , it tapers to to 2.71 in the middle of the blade




The handle is made from two colored sassafras wood and beefwood ferrule. After I carved the cavity for the tang ,I have glued the sassafras wood scales . Since this was a practice knife I didn't want to put too much effort into the handle.



The handle is 103 mm long, tapers from 1.62 at the ferrule to the1.91 end in width, and from 1.93 to 2.03 at height.
The knife is thin behind the edge and weighs 74 grams
It was lot of fun but serious effort trying to make it look like a knife, I do appreciate all the old school blacksmiths with eyeballing the temperature of the forge , steel etc.
I have done the heat treatment at night in the dark to get experience , I guess I need lots and lots of experience or to still use my thermocouple and laser thermometers
I guess I will stick to stock removal for a long time

 

Looks like a decent early piece to me! The end result of what it cuts is the what we are after... Keep practicing!

 

Well done Mert! I like it.

 

i love the looks of it myself, how does it handle ?, great job Mert

 

Thanks guys , I was happy with the edge it took but the tip could be definitely thinner , then again if I ground it I would loose lot more of the kuro uchi finish . It has been a good practice run, hopefully I can make something semi decent from these

 

Nice looking start. Good luck with the new billets (killer steel).

 

Great looking little knife.