Forging a kitchen knife�Steel used: 1095��Differential hardening to achieve hamon

Anatomy of a Knife

Starting stock is 6 inches long to the point, 1.5 inches wide, and ¼ inch thick

Create the tang/neck area.

Start the pointy end

Mark the anvil side.

Draw down the heel

Working up the edge to the point

Achieve desired length by stretching the spine.

Start the tang/neck area.

Draw out and taper the tang

Planish, straighten, and refine profile.

Normalize 3X

Rough grind and apply clay