I have heard all the reasons for the Cho. most of which i don't believe are true. Blood stop, and blade catcher come to mind....
But i was thinking about a actual practical need for a Cho on a hand forged blade...
When you hammer an edge, at some place, that has to stop and then switch over to a thick edge for a tang.
At that spot, you will have a misshapen place, and likely cracks from the hammer making the last strike to thin edge from thick edge.
At this point, the kami just cuts out the problem with a notch. Notice the Cho is always located at the spot where the blade edge ends and the handle tang begins. As most of you know, any crack in steel is like cancer. It will spread and must be cut or filed out. Hence the need for the notch.
The cow hoof style "Cho" just grew out of that need, because it looks nicer than plain old notch.
Interested to hear what and experienced forgers and kuk experts think of my theory. I have not heard this explanation before, but to me it answers the practical reason for "why" that no other reason i have yet heard does. Think of where modern ground knives always seem to break. Right at the spot where the cho would be...
A coincidence?
But i was thinking about a actual practical need for a Cho on a hand forged blade...
When you hammer an edge, at some place, that has to stop and then switch over to a thick edge for a tang.
At that spot, you will have a misshapen place, and likely cracks from the hammer making the last strike to thin edge from thick edge.
At this point, the kami just cuts out the problem with a notch. Notice the Cho is always located at the spot where the blade edge ends and the handle tang begins. As most of you know, any crack in steel is like cancer. It will spread and must be cut or filed out. Hence the need for the notch.
The cow hoof style "Cho" just grew out of that need, because it looks nicer than plain old notch.
Interested to hear what and experienced forgers and kuk experts think of my theory. I have not heard this explanation before, but to me it answers the practical reason for "why" that no other reason i have yet heard does. Think of where modern ground knives always seem to break. Right at the spot where the cho would be...
A coincidence?