Thread: Traditional Japanese vegetable knife

My knifemaking is getting a little more respectable, I think :-) This is what I believe is a traditional Japanese vegetable knife. I've never actually owned one, only seen photos, so I'm not really sure. Blade is an old circular saw. Handle was an oak branch. I cut the blank with an abrasive hacksaw and shaped with files. It's a single-sided chisel grind. Handle is fit kind of like a traditional Japanese sword handle: I split the handle and chiseled a slot for the tang, then glued it back together. Except instead of a removable pin to secure the blade, I made the tang I-shaped so it can't pull out of the slot. Finished with pickled oak stain and tung oil. Haven't used it yet, but boy it seems sharp!

There are two kinds, Nakiri and Usuba
Usuba bocho - Wikipedia, the free encyclopedia
Nakiri bocho - Wikipedia, the free encyclopedia

For me real traditional knife is Usuba, with convex grind on the back and single bevel on the front.
The profile will be great for rocking though.

Well, I guess it's not as traditional as I thought! Quite a bit of curve on mine: it's a slicer, not a chopper. Guess that's what happens when ignorant Gaijin barbarians like myself try to make Japanese cutlery :-) I think it'll be one hell of a vegetable slicer, though. We shall see.

Originally Posted by Johnny J

Well, I guess it's not as traditional as I thought! Quite a bit of curve on mine: it's a slicer, not a chopper. Guess that's what happens when ignorant Gaijin barbarians like myself try to make Japanese cutlery :-) I think it'll be one hell of a vegetable slicer, though. We shall see.

all that matters is if it cuts well, and that you are satisfied with your work.
The blade is pretty unique in shape, and I think that is what sets it apart. I like the end result.

I really do not know about Japanese cutlery, but that looks like one heck of a nice knife.