Thread: A nice kitchen knife

Not too long ago I finished a prototype of a san mai kitchen knife. The core is Japanese white paper steel (very clean steel with very high carbon content). It's not something for the razor gallery obviously, and I thought people might enjoy it here.

It was the first time I used san mai. I really like the end result (or rather what the end result should have looked like) and it has the added benefit that the end result makes it extremely visible what I did during the forging process, and (after etching) how many mistakes I made



Because of all the handsanding it is really flat near the edge and it cuts extremely well. As a matter of fact, I haven't even honed it after sanding. The edge is so fine and sharp that I'd like to keep it as is