Some Wa-Petty Knives I Made

[Harvitz81]

My Mom's birthday was several weeks ago on the 4th so I decided to make my mom a knife for her birthday. I couldn't help but make myself one as well.


First time really trying a knife with thin starting stock (0.090") and basically my first real attempt at properly making a knife after my razor making experience. The steel is 52100 which was a first for me as well in working with it.


I decided to make some Japanese style petty knives and aimed for about 155-160 mm for mine and 170mm for my moms.


Here are some pics of the blades after hardening and tempering. The top blade still has the scale on and the bottle has been ground to near finish. The handles are rough shaped and ready for hand sanding. Stabilized poplar burl/blue & black recon stone spacer and buffalo horn ferule on the top handle (moms). Stabilized walnut burl/yellow & Black recon stone spacer/ and buffalo horn ferule on the bottom handle (mine).








I aimed for a concave grind and thought it went pretty well for my first attempt at this with the concave grind extending 1/2-2/3 of the way up the blade.


Unfortunately on grinding my blade I got too thin towards the toe area and lost some of the profile. I finished off the blades with a forced mustard patina to protect them a little.


My knife looks a little better than the pics shown for the profile as I've shaped it a bit on a bester 1200 sharpening stone. Regardless, I actually left the edge at that level for mine and it preforms excellent - it is all I've been using for the past several weeks. My moms I took up to 3 um lapping film, but I actually think I like the toothier edge of mine better for use.










Really happy with how they came out. I stamped my mark a little too deep on both of them thinking I better leave room for the post heat treat grind. Someday, when I make stuff again I'll remember to not stamp so deep. Eventually I would rather get an electro-etch makers mark as it is just so much easier to deal with.


My mom loved hers and has been using it a lot as well.

[Drybonz]

They look great, Joe. I love your handles too.

[Jim]

Really nice job Joe,
you hit the sweet spot behind the edge- nice and thin, you will have no problems sharpening that for a long time.
Hows it cut? Does food release easily?

[BobS]

Those are mice looking. I am just curious about the tang on the knife and the way you attached it vs a full tang?

[maxman]

Very nice indeed.
My birthday is in September.....you know.... just putting that out there....

[Harvitz81]

Really nice job Joe,
you hit the sweet spot behind the edge- nice and thin, you will have no problems sharpening that for a long time.
Hows it cut? Does food release easily?

It cuts really well and I've been using it over my Konosuke Gyuto. Both really thin and release food well.

Those are mice looking. I am just curious about the tang on the knife and the way you attached it vs a full tang?

The handle is a japanese style Wa handle and I prefer it over the traditional western full tang handle. I filed a slot on the Wa handle for attachment so that the tang could be inserted and hidden.

Very nice indeed.
My birthday is in September.....you know.... just putting that out there....

Thanks! My dad's birthday is in September though so I imagine he will get priority....

[YetiDave]

Oh man, nice! My birthday's October, looks like you'll be busy

[WickedSwde]

You will be really busy preparing for september. My b-day in the end but shipping takes time )

[superbleu]

Looks great Joe. Nice work.

When's the big move?

[maxman]

All kidding aside, I looked at them just now on a better computer monitor and they look really well made.
You may have found a new calling.

[Harvitz81]

Looks great Joe. Nice work.

When's the big move?

Actually was a couple weeks ago. Settled in now, but no longer have my equipment to do any work. Oh well, life is full of experiences and I'll enjoy my time out here till the next move.

[saf]

Those are incredible, really nice work.

[joshua1970]

spectacular!!!!