Recommendation? Dimensions of tang for Wa handle knives.

M

Maelstrom78

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Sep 21, 2013
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They seem to be thinner than I am used to seeing on western hidden tang knives.

Since most of my Wa handles end up around 3/4" tall at the front and 1ish"+ at the end (slightly thinner and tapering side to side) should I just aim for something that gives me 1/8" or so to work with above and below?

I don't know, some of the naked blades I see the tangs look so skinny. But I guess you wouldn't be chopping wood with them anyway.

While we are at it any recommendations for handle length for blade length?

For me most of my handles end up around 5-5.5" for the Wa handles and although a bit long seem to be comfortable for everyone who uses them.

Thanks!
 
I see guys using 3/8-1/2 wooden dowel for the core of their wa handles, so that says their tangs are no more than 3/8-1/2 tall. What I have noticed about some the higher end Japanese knives like Shigefusa is that the tang appears be much thicker than the spine of the blade at the heels the tang is more "square" and is scalloped/heavily tapered between the front of the handle and the heel.
 
Most are .5" to .3" tall behind the machi. They generally taper slightly in thickness and width toward the end. The nakago on a deba is going to be heavier than on an usuba.
 
Still need a bit of clean up. Not sure if I like it yet.

AEB-L with paper and canvas micarta. Artificial ivory. Mortised Wa style handle.

110az5u.jpg


29m5e6o.jpg
 
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Handle seems a tad to big. Maybe splitting hairs. 5.25"long, 3/4" wide at the front and a bit larger than 1"at the back. Taller than wide.
 
I like to try and have the front of the handle close to the same height as the tang at the machi.
 
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