u/GoomerBile

I know it’s common to swap out simple ho (magnolia) and horn handles for handles with fancier woods, resins, metal spacers, etc. I like upgrading handles too. But the combination of ho wood and horn is just classic. It’s an essential part of the aesthetic that drew me to start collecting Japanese knives in the first place.

Show me your favorite knives with ho wood handles!

Rule #5:
* Wakui White #2 SS-clad 240mm gyuto
* Ittosai Koutetsu (Y. Tanaka x Yamaguchi) Blue #1 Damascus clad 240mm gyuto