How do they ...

[shappa]

How do they...

put in the cho? Is it cut with a chisel? Ground out? I notice each kami has one that's his own style.

 

[Bill Martino]

Generally rough cut with chisel and finished (sometimes!) with file. Practically speaking it's a waste of time but when I tell the kamis this they get very upset.

 

[Pappy]

I have tried to look at all of the american made khuk-like knives that I could find on the net and in catalogs. With out the Cho they just don't look like Khuks to me. Hardly any brass work on American made khuks and without the Cho there is surely a lack of class. Or should I say finess.
Like comparing Cold Steels heaviest khuk with the 18" WW11. Now tell me which one looks like a khuk.