Is a Tanto Blade Worthless?

[SShepherd]

tan-to
ninja-to
toma-to
camel-to
lmao...

do a google search

http://www.knifeforums.com/forums/showtopic.php?tid/102511/
http://faq.customtacticals.com/geometry/shape_amtanto.php
http://www.sff.net/people/pff/blade.txt

 

[udtjim]

Nope, every point or edge has its place and purpose.

 

[hardheart]

a sabre ground drop point does as good a job in maintaining stock thickness, and puts the point close to center for control. I would call it a relatively pointless/useless shape, not totally worthless.

 

[mdauben]

Well, I just say one more time - sword is sword and knife is knife.

I agree, and calling the tanto a sword does not make it one.

If you think that sword is long knife or knife is short sword - you should do some research to know what are you talknig about.

Please, we were having what I thought was in interesting discussion here, just because we don't agree is no reason to start insulting my qualifications to have an opinion.

The fact that the japanese use the same terminology for both a sword and a knife does not make them the same thing. As I said in my previous post, they use exactly the same kanji in the name for the naginata which is totally different from either a sword of a knife. While they all do share many structural similarites, the difference in size, etc. necessitates a significant difference in techniques. IMO function and usage is much more important in qualifying a blade than pinning it on the common transliteration of a term from a very foriegn language into english.

When I ask in Yokohama Hotel where I can buy tanto - they point me to antique shop with short and long swords starting from $5000. I had to explain them that I need just a knives - then they point me to closest shop where knives are sold. So tanto is specifically short sword, and not short sword by short nihhon-to - japanise sword.

And you would have gotten the same sort of reply in the United States or Europe if you had asked where you could buy a dagger, if what you really wanted was a chefs knife. They would probably have sent you to the nearest antique store, when what you wanted was a kitchen store. Yet, that does not mean that both the dagger and the chefs knife are not knives, they are just different types of knifes. Just like the tanto and usuba hocho are both knives, just different types of knives. (BTW, cool photos!)

I hope you understand my point.

I do, but it seems to be focused on the use and meaning of -to and does not take into account the significant differences.

Sword is not long knife, knife is not short sword.

I never said it was, that seems to be what you are saying; that a knife (tanto) is a short sword.

 

[pvicenzi]

Clip point, drop point, spear point, tanato, wharcliff.... They all are useful. That's why they exist. just because "you" like one style doesn't make it better than the others, and just because"you" don't like a style doesn't make it useless. In fact, if "you" can't use a quality knife of any style, the problem is with "you" and not the knife.

 

[horseboy61]

I agree, and calling the tanto a sword does not make it one.


Please, we were having what I thought was in interesting discussion here, just because we don't agree is no reason to start insulting my qualifications to have an opinion.

The fact that the japanese use the same terminology for both a sword and a knife does not make them the same thing. As I said in my previous post, they use exactly the same kanji in the name for the naginata which is totally different from either a sword of a knife. While they all do share many structural similarites, the difference in size, etc. necessitates a significant difference in techniques. IMO function and usage is much more important in qualifying a blade than pinning it on the common transliteration of a term from a very foriegn language into english.


And you would have gotten the same sort of reply in the United States or Europe if you had asked where you could buy a dagger, if what you really wanted was a chefs knife. They would probably have sent you to the nearest antique store, when what you wanted was a kitchen store. Yet, that does not mean that both the dagger and the chefs knife are not knives, they are just different types of knifes. Just like the tanto and usuba hocho are both knives, just different types of knives. (BTW, cool photos!)


I do, but it seems to be focused on the use and meaning of -to and does not take into account the significant differences.


I never said it was, that seems to be what you are saying; that a knife (tanto) is a short sword.

This is from wikipedia :
A tantō (短刀?, "short sword") is a common Japanese single or, occasionally, double edged knife or dagger with a blade length between 15 and 30 cm (6-12 inches). The tantō was designed primarily as a stabbing weapon, but the edge can be used for slashing as well. Tantō first began to appear in the Heian period, however these blades lacked any artistic quality and were purely weapons. In the early Kamakura period high-quality artistic tantō began to appear, and the famous Yoshimitsu (the greatest tantō maker in Japanese history) began his forging. Tantō production increased greatly around the Muromachi period and then declined in the Shintō period ("new sword" period). Consequently, Shintō period tantō are quite rare. They regained popularity in the Shin-Shintō Period ("new-new sword" period) and production increased.

It has always been my understanding that Tanto means Short Sword. That doesnt make it a Sword , but it IS what it means , all the blades they mention above do not neccesarily have Chisel Ground tips . probably none of them do. That tip was adapted to penetrate body armor , prob after breaking the tip , in an effort to salvage a valuable tool. Semantics.

 

[greater]

"Is a Tanto Blade Worthless?"

No

 

[SShepherd]

the idea of "the tip is to penetrate armor" is marketing myth

 

[udtjim]

I don't love the Tanto for skinning, but for everything else it seems to work very well for me.

 

[Kaizen1]

a sabre ground drop point does as good a job in maintaining stock thickness, and puts the point close to center for control. I would call it a relatively pointless/useless shape, not totally worthless.

I'd refine this statement to say that "it might not add utility value over a drop point blade in general." But to say that it's "useless" seems to say that it cannot be used. "Pointless" might be okay to say.

Personally, tantos only bother me a little. I'm not a huge fan of them, but I don't shun them like many others seem to do. And that's fine- to each his/her own. I'm not blaming anyone in particular, but I just don't see a reason for telling new folks who come to this forum to stay away from them like it's a cursed blade shape. I EDC'd an Emerson CQC 7B and had no issue with it being a chisel grind or a tanto and there seems to be plenty of knowledgeable knife users on this forum that are very happy with their Americanized tantos. Utility isn't the only thing that people consider. Aesthetics and style are reasonable factors to consider for some folks too. And while that may not be the case for many EDCers here, I wouldn't want to deny that from someone who does consider aesthetics as an important factor in their knife buying consideration.

 

[hardheart]

I mean a useless modification, adapting the secondary edge and high point of the sword design. I don't see where a functional advantage lies. It can still be used.

well, that's basically pointless, lol

 

[Kaizen1]

I mean a useless modification, adapting the secondary edge and high point of the sword design. I don't see where a functional advantage lies. It can still be used.

well, that's basically pointless, lol

I think you've missed the whole point of the design then. One edge is for letters and the other for zombies

 

[robicon]

I use an Old Elishewitz Stryker out in the yard and have done so for the last 8 years.

Tanto isn't my preferred blade shape. Of all the knives I own, the Stryker is the only tanto style.

No belly for regular ol cutting chores, the blade tip isn't much if any stronger than a good drop point. It's a relative pain in the ass to sharpen.

But it's held up fairly well to regular abuse.

not worthless, just not the best shape for everyday use.

 

[Kaizen1]

I use an Old Elishewitz Stryker out in the yard and have done so for the last 8 years.

Tanto isn't my preferred blade shape. Of all the knives I own, the Stryker is the only tanto style.

No belly for regular ol cutting chores, the blade tip isn't much if any stronger than a good drop point. It's a relative pain in the ass to sharpen.

But it's held up fairly well to regular abuse.

not worthless, just not the best shape for everyday use.

That's strange, this is one of the few things that many folks can agree on- that tantos are easier to sharpen because of the straight edges.

 

[robicon]

That's strange, this is one of the few things that many folks can agree on- that tantos are easier to sharpen because of the straight edges.

Maybe I make too much out of it, but I try like hell to not round the transition from belly to "tip".

A drop point knife on the stone? I don't have the same concern.


Chalk it up to inexperience perhaps, but I don't like sharpening it. (might have something to do with the serrations as well).

 

[Kaizen1]

Maybe I make too much out of it, but I try like hell to not round the transition from belly to "tip".

A drop point knife on the stone? I don't have the same concern.


Chalk it up to inexperience perhaps, but I don't like sharpening it. (might have something to do with the serrations as well).

That seems understandable. But from what you explain, it sounds like you're doing a continuous swipe through the entire edge like you would on a drop point. I treat them as two separate edges. And from what I can tell, so do the others that think tantos are easier to sharpen. That might be annoying to have to sharpen them as two separate edges, but it might make it easier for you.

 

[robicon]

That seems understandable. But from what you explain, it sounds like you're doing a continuous swipe through the entire edge like you would on a drop point. I treat them as two separate edges. And from what I can tell, so do the others that think tantos are easier to sharpen. That might be annoying to have to sharpen them as two separate edges, but it might make it easier for you.

What you're describing is how I sharpen it. Just not my cup of tea.

 

[Kaizen1]

What you're describing is how I sharpen it. Just not my cup of tea.

Gotcha.

 

[Knife Outlet]

Don't feel bad. The Japanese name for a chef knife - gyutou - translates to "cow sword."