Japanese fish knife
At the time I was experimenting with W2 steel, I decided to try my hand at a Japanese style Yanagiba ( sashimi ) knife. While I followed the single bevel design, I didn’t look too deeply into the tradition of making these knives and I know that a concave cutting side would be more authentic, but that was beyond my capabilities at the time.
Using the clay during the heat treatment resulted in a pleasing hamon pattern on the blade so all in all I felt like it was a successful experiment while still leaving plenty of room for improvement.
I do find that I am more attracted to making more traditional French style kitchen knives.
