timos wrote:Very interesting, I suppose the kitchen environment is light duty enough for the Wa construction to last for years. It is also more economical to make. Ive gotta gear up for some Wa handles!
Yep, no trees are being felled in the kitchen... well most kitchens anyway. lol
I think the biggest concern is for the blade itself... how thin it is, the profile, and the edge it can take and hold. The handle just needs to be functional and look nice. It shouldn't be taking any severe shocks like an outdoors/survival style knife might. Well, unless it is something like a cleaver and that's another kettle of fish. lol