Maguro Bocho/ tuna sword

LR Harner

Well-Known Member
A fun build and was a nice challenge for me as its the biggest knife to date that I have made. Made for fileting tuna its part sword part sushi knife. While most are more bland I wanted to dress this one up a bit.

In keeping a bit with tradition the blade steel is a high carbon water quenched type and just like swords in japan i added clay to the spine to produce a hamon of sorts. the blade is hand sanded and lightly etched to show the "clouds in the steel" a bit better. the blade grind is hollow on the back using a 4 foot wheel equivalent platent on my grinder. the front of the blade is a compound grind of flat and part convex. the blade is sharpened during the finishing of the steel with only a polish of the edge to finishe the honing.

The WA handle starts off with mokume gane of nic-silver brass and copper then on to African blackwood. the thin spacers are nic-silver and accent the stabilized buckeye burl. finishing up the handle is a nic-silver cap that is threaded on to the tang of the blade itself.


forgot the finished specs
320mm of handle
610mm edge with a blade total of 627mm
edge height at heel 37mm and at the tip 30mm

asking price is $3100 USD
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Holy Mackeral.....I mean tuna. That is absolutely awesome!!! The clouds, the mokume, the handle work - everything is totally top notch. You should be very proud of that one, Butch!
 
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