So the kitchen knife thread got me thinking, "hey, I have some Damascene steel I made a while back. Why don't I make a sushi knife out of it?" Yanagiba are long, slender knives that cut fish on one smooth pull stroke. I was impressed by the commentary from David, George, Stanley, Derek and others around the qualities of various steels and their utility as knife or edge material in various threads and in particular the kitchen knife posts.
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This billet is made 5160 spring steel and 203 low carbon steel. It is roughly the size needed for a long bladed Yanagiba.
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Typically the yanagiba or yanagi ba has a blade length of between 10 and 12 inches. It can be either partial or full tanged. I'm thinking of a full tanged version. The handle would be between 5 and 6 inches in length. It would be a single bevel (right side as I am right handed). So my process (questions) are as follows:
I plan to cut the shape using a angle grinder with a cutting blade as I don't have a metal cutting band saw.
I was going to create the bevel with a belt sander and a jig at the appropriate angle.
I will hollow the left, non-bevel side with files and coarse stone.
I was planning to harden using a peanut oil quench (that's typically what my wife and I use). I wasn't planning to clay the back.
I'll temper in the oven (did I mention my wife is very tolerant)
I would etch with muriatic acid.
I plan to pin the tang to the handle (I know this is not traditional). The handle would be some curly maple I have. It would get a silver trim and horn front if I can find some.
So my questions to the experts:
Am I missing anything? I'm mostly worried about cutting out the shape.
Is there a better way of hollowing the back?
Are there things I should do differently?
Any advice?