Above: Santoku style kitchen knife with western style standard handle. 7 inches long, 2.5 inches wide and 1/16th inch thick. The word Santoku has Japanese historical significance meaning 'three virtues', and a Santoku knife wears its name quite proudly, with its marvelous chopping, dicing and mincing abilities. Typically, a Santoku knife ranges in sizes from 5" to 7" in blade lengths but I make them 8", 9" and 10 ". The handle has a Rose Wood. It can also comes in an Asian style, see an example below.
 

Above: Close up of my custom 1/4" rivet that is placed in
the butt of my handles. Square brass inside round brass, filled with
brass and steel rods and red-dyed epoxy. It goes through the handle.

 Below: 7" Santoku with standard Asian style handle, with Rose Wood.

click to enlarge
 

               
Above: Standard Asian inspired handle .
This cost of this style handle is inclusive in standard handle choice ( see prices at the bottom of this page ) .
Left photo handle wood is Stabilized Amboyna, and right is Myrtle Wood
 

Above : 7" Santoku with Myrtle wood with standard western style handle. Orange oil finish.
 

Fancy standard western style handle, with stabilized Box Elder Burl wood with two 1/8" black and white spacers ~ brass/white/black/ handle wood.  This is called a fancy handle, and costs $20 above cost of knife for spacers .
 

Above : Double Brass Bolsters with a high French polish on . If you want your knives to have double brass just order them as a normal order , and e-mail me of your wish . Cost for double brass is $35 extra per knife .

       Madrone is very hard and grows wild all over the west coast. It exhibits swirls and waves at it's best. I call it the Northwest's answer to Pink Ivory, because of it's pink overtones. It is much like Eucalyptus in that the skin of the tree sheds it's bark and some leaves in summer. It is ideal for kitchen knives.  
     I also use Santos Rosewood, which is heavier and more oily than Myrtle, because of climatic conditions. It is harvested from a finca in southern Mexico one tree at a time, and is an abundant excellent substitute for Cocobolo ( which is rare and super expensive ) . It still has the brown base and can exhibit swirls and dark longitudinal lines. It is perfect for a kitchen knife handle.
      Madrone, Myrtle and Rosewood are the same price in the drop down menus. If I have Myrtle and you want it, great. If I am out, I may need to replace it with Madrone. Any questions about this, write me.
      The last choice of wood I offer, is stabilized burl wood. All species and handles can usually be highly figured with swirls and eyes.  If you go to my F.A.Q. page ( & scroll down ) , there you will find two links to my suppliers. Simply cruise around their sites seeing if you can find the wood you want on your handle, then e-mail me.
   If your busy and you want me to look, let me know. Each wood choice is unique, with no two exactly alike. I charge $20 over the cost, plus shipping/handling to work with this wood. Part of the $20 is the cost to ship it to me. 
    The stabilized wood, absorbs very little moisture and the color will not fade. Wood is graded and only the finest is selected for stabilization.
    Below are two sources of stabilized wood. Cruise around their sites, and see if something hits your fancy. If it does,, simply e-mail me along with size of knife you want, and I will invoice you.
Any problems with size match and I will get back to you promptly. Each side of the knife has a SCALE and each knife has a set of scales.
Minimum size of each scale of wood should be : 4 3/4" long, 1.5" wide and 5/16th" to 3/8th" thick.
Any questions about this process, please let me know. They carry many different woods (both local and exotic) and most are quite nice. Just noodle around and let me know, or tell me and I can send a few choices if you like. e-mail here

1- Burl Source - they are two valleys over from me.

2- Alpha Knife Supply - numerous choices. I prefer not to work with spalted wood.

   The finish on my blade surface is up to 600 grit and is not to a mirror because over time the surface of carbon steel kitchen knives, will take on a patina. All handles come finished to 400 grit, with a coat of vegetable oil. Presently I use Orange/Olive Oil.

    The carbon steel I use is 1/16th or .062 inch thick ( except for knives longer than 12”) . The steel is 1075 cold rolled high carbon tool steel, which is heat treated one knife at a time, by me in my shop. I machine my knives, thereby saving the expense of forging a thick piece of steel out to the thickness of the steel I use. Properly heat treated carbon steel, allows for a knife that will keep a keen edge, yet is noticeably easy to re-hone for a new keen edge. All the sweeps of the edges of my knives have the classic French curve, for that nice rocking motion. For ease of use and re-sharpening.
    The brass bolster is riveted and glued onto the full tang, and is in between the handle and the blade. It serves to protect the end grain of the handle wood and adds the perfect weight to the handle. Handles generally measure out to about 5 ¼ inches – ¼” leeway from the back of the blade to the bolster, 3/4" of brass and then 4 1/4" of wood. All blade lengths are close but not exact.  The handle is secured with 4 rivets, which are glued and pressed into place. There are three 1/8” brass pins, and a company chop in the handle ‘butt’.
    My chop goes through the handle and is functional. It is made in 12” lengths and is comprised of 4 - 1/16 ”  brass pins, with a steel center, inside a 5/32nd square brass tube, which is inside a round brass tube. Red dyed epoxy is injected into the 12” tube, to hold all a-tanto.  I then cut them down to about an inch and install.

 Santoku shaped kitchen knives