Great explanation of little covered topic, thank you. One question on Japananese knife western handles; some have a metal bolster and others are just 'full' wood. Any differences to be aware of or just personal preference (feel and look)?
@@KnifewearKnives thank YOU for the reply. I figured something had to account for the price difference in knives forged by the same blacksmith from the same steel.
Hey, I find octagonal handles feel a little more substantial, like these ones: knifewear.com/collections/haruyuki-shiso Some of the western handles are a bit girthier too! knifewear.com/collections/tojiro-atelier
Japanese handles are prone to collect bacterias where handle and blade meets. Because its difficult to get completely clean. Western style is not. They fixed that issue.
We've found that sealing up the gap where the blade enters the handle with some epoxy is a great way to prevent buildup for folks concerned about bacteria!
Once again, very clear and concise, Chris. Thanks.
Yes! Also a lefty using right handed D-shaped handles here.
Right on! Those D handles are wicked in both hands!
Great explanation of little covered topic, thank you. One question on Japananese knife western handles; some have a metal bolster and others are just 'full' wood. Any differences to be aware of or just personal preference (feel and look)?
Great question! It's just a matter of preference. The steel adds durability that isn't necessary in a home kitchen, so it comes down to feel.
handles made from Abalone Shell are pretty!
Any disadvantages?
I'm not sure! We haven't seen them, but they sound great!
they are best used as a spacer as a nice little decro or inlay the wood.
Thanks for saying so much in so little time.
I'd think it's more expensive in general to manufacture a knife with a western handle, no? Riveting, etc?
Thanks for watching! It certainly would be more expensive to make a riveted handle.
@@KnifewearKnives thank YOU for the reply. I figured something had to account for the price difference in knives forged by the same blacksmith from the same steel.
Are there any Japanese brands that have slightly wider handles?
Hey, I find octagonal handles feel a little more substantial, like these ones:
knifewear.com/collections/haruyuki-shiso
Some of the western handles are a bit girthier too!
knifewear.com/collections/tojiro-atelier
Japanese handles are prone to collect bacterias where handle and blade meets. Because its difficult to get completely clean.
Western style is not. They fixed that issue.
We've found that sealing up the gap where the blade enters the handle with some epoxy is a great way to prevent buildup for folks concerned about bacteria!
@@KnifewearKnives im not concerned personally. But in a professional kitchen that part must be top notch.
Why is your fog able to get near a super sharp knife and chew on it???
Right?? We've seen it dozens of times, which never fails to blow my mind.