Incoming Custom Jap. Tanto

L

Luis G.

Joined
Jan 18, 2011
Messages
1,855
I've got a custom tanto on the way from a custom forge in China, probably not blade forum's cup of tea but I sure know you guys love your knives.
(Actually more of a dagger, since it's a tanto).
Some of you may recognize the forge or vendor.
Wasn't sure if this would go in the customs section or in the general knife section.

Steel type: T10 (Chinese Tool Steel often compared to 1095 but really is more along the lines of a silicone alloy steel)
Mirror Polished, Clay tempered
Blade shape: Shinogi Zukuri
Kissaki (Tip shape): O-Kissaki Fukura shape it is Geometric with physical yokote (not counterpolished)
Boshi is continuous (does not turn back)
12" Nagasa (Cutting length)
5.7" Tsuka (handle)
Saya (scabbard): African rosewood with Buffalo Horn koiguchi (mouth), Kurikata (cord knob), and Kojiri (scabbard butt).
Tsuka (handle): African rosewood Buffalo horn Fuchi (top tsuka reinforcement), and kashira (bottom tsuka reinforcement. Tsuka is fitted with one buffalo horn mekugi (pin).
Brass Habaki (Collar):
Hamon (temper line): Wavy (mixture of different hamons: Gunome Midare mostly).

Should be receiving it some time this week.

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thats a one nice knife.hope u will enjoy ur new knife(im sure u will:D) and i got a question.Tanto tip that we see on folders or fixed blades are more straight.this has a curves at the tip.there are some various of tanto tips and tanto is a genral name?and whats is the original name of the straight tanto that we saw on folders.
 
Zakk Wylde said:
thats a one nice knife.hope u will enjoy ur new knife(im sure u will:D) and i got a question.Tanto tip that we see on folders or fixed blades are more straight.this has a curves at the tip.there are some various of tanto tips and tanto is a genral name?and whats is the original name of the straight tanto that we saw on folders.
Click to expand...

That "straight tip" tanto is an Americanized tanto. The "curved tip" tanto....like this one...is what the original/Japanese/"real" tanto looks like.
 
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Ok i got it.Thanks m8.The original tanto looks like have more slash capabilities at the tip am i wrong?
 
The kissaki of traditional Japanese blades vary from "long" to "short" with the longer ones (less abrupt curvature) designed more for slashing and the shorter ones (more abrupt curvature) designed for piercing.

I read somewhere that the Americanized "chisel tip" tanto was based on a knife used in Japan for slicing fish but I have never seen a historical example to confirm this.
 
That's beautiful. I'm really digging that hamon. I'm also quite partial to physical yokotes. I also have a tanto coming in this week, but it's pocket knife sized. I designed it with 7 inches as the over all length. Normally, I prefer rayskin and cord wrap on the tsuka, but on a piece like yours, the wood really gives it a simple, elegant look that just seems to flow right. I guess I just like having menukis. heh.
 
Kissaki shape, and size depends more then anything with the era, bladesmith, and the sometimes the commissioners request.

Going off here:
It is very rare for the kissaki to be used for cutting typically that is done with about 2/3rds the length of the cutting edge, prior to the yokote. So no a longer or short kissaki would not really matter in slashing nor would there be a noticeable difference to be perfectly honest if it was used for cutting (which it was sometimes, when the opponent was just too far).

Smaller or longer kissaki's do not offer more or less optimal stabbing or cutting performance it is more of a aesthetic feature of katana. Since the tip of the sword was likely what your opponent would see of the blade, it gave your opponent something aesthetically pleasing to look at more then anything. Also the swell above the yokote in the shinogi (Sometimes present, sometimes not) would also cause light to reflected and made it difficult for the opponent to gauge the length of the katana.

What did help with stabbing however was the tapering of the blade as well as reinforcement (having the kissaki "swell" above the yokote at the shinogi (spine), some schools had thinner with steeper tapering precisely for balance and nimbleness during peace times, where armor would rarely be encountered however fighting would occur.

The Americanized tanto actually is kind of a silly thing. Nothing like a real tanto, and I am unsure why it is called a tanto to be honest, but hey some do look great.

I've bought from this particular forge already, the full sized katana I bought from them came very sharp with a nice symmetrical edge, and virtually no hidden bevels some companies put on swords to make them more durable.
 
Almost forgot the Americanized tanto point is hyped* up by Cold Steel.

Definitely not based on a knife for slicing fish:
Tako hiki
Deba Bocho
Yanagi ba
Fugu Hiki
These are the Fish slicers of japan.

I am not 100% where the American Tanto point came from, likely made up by Cold Steel.
 
Vertebrae
It's said Shinogi Zukuri may have been the first real Japanese design.
One of the examples of kiriha zukuri from the Jokoto Hieian used in the reference of Japanese sword shapes is not even confirmed to be Japanese made.
http://www.yamakawadojo.com/The Japanese Sword Historical Changes in Shape.pdf
This is a fairly good read.

There was an argument about sword shapes a while ago, and a few books used as reference (moroha-zukuri). It's assumed or at least the opinion of some Nihonto experts that Shinogi Zukuri was the first Japanese design with "Chokuto" straight swords being an off spring of Aother Asian countries (China mostly).

Also there are some differences in the spine of American tanto's usually coming down almost like a false edge.
http://faq.customtacticals.com/images/geometry/amtanto_ex_02.jpg
http://images.knifecenter.com/knifecenter/coldsteel/images/80pgt.jpg

Some variations however of the American tanto are like you said very similar to the Heian period straight swords.
 
Thank you very much dtown, can't wait to get it. Likely will have it tomorrow or the next day. EMS moves hella fast.
 
Luis G. said:
Almost forgot the Americanized tanto point is hyped* up by Cold Steel.

Definitely not based on a knife for slicing fish:
Tako hiki
Deba Bocho
Yanagi ba
Fugu Hiki
These are the Fish slicers of japan.

I am not 100% where the American Tanto point came from, likely made up by Cold Steel.
Click to expand...


AHT27.jpg

unagi-saki
it's used for unagi (eel)
 
SShepherd said:
AHT27.jpg

unagi-saki
it's used for unagi (eel)
Click to expand...

Ah thank you, I guess there was some that were the same, haven't seen that particular one used in a Jap seafood restaurant (great sushi), they have eel if I am not mistaken.
Hmm maybe they just dont have that tool (all of their knives are imported from Japan by the owner when he goes to visit.
 
Luis G. said:
Ah thank you, I guess there was some that were the same, haven't seen that particular one used in a Jap seafood restaurant (great sushi), they have eel if I am not mistaken.
Hmm maybe they just dont have that tool (all of their knives are imported from Japan by the owner when he goes to visit.
Click to expand...

I doubt you would even see one used outside of japan, pretty specialized. Just like a saba-kiri, I loved watching those guys using them at the shops.
 
The ones I mentioned are ones I know the owner has and uses in his restaurant, they prepare sushi and fish in front of the customer. They have several sets.

I have not seen the unagi-saki you mentioned however, then again they may or may not serve eel. I dont go there very often, it's fairly expensive. About $25-$45 a plate and I am not a a big sea food lover.
 
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