japanese axes

C

Cliff Stamp

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After working with a few Japanese saws and kitchen knives I was readily impressed with the cutting ability and edge retention due to the focus of the blades. Recently I had a discussion with a traditional maker about this knife :

http://www.watanabeblade.com/english/special/echigo.htm

Which he called a machete, similar blades are also called axes, Garret Wade sells a rough version. The above handmade blade is hand forged Hitachi blue steel laminated between wrought iron. The steel is uniformly hardened to 62-65 HRC. The edge is convex, ~15 degrees.

Murray Carter also makes similar blades (his handmades are much more expensive), not a lot of feedback on such knives on the forums, or on the net in general however.

Like the kitchen knives and saws, it is likely that these machetes or axes require a different method of use to bring out the true performance than the western versions.

-Cliff
 
I have several of Murray's knives, mostly his kitchen models. However, I've handled a number of his heavier blades. His most common models feature a hand-forged three-layer lamination with a center of Hitachi "White" steel, which he says is not exported to the US. He will use other, even higher-end, Japanese steels if a customer desires. He'll also grind the edge geometry to a customer's specs. The models I've used are spectacular cutters.

The most machete/axe-like Carter that I've used is the deba bocho, which is really more of a pointed cleaver. It is thick and offers enough weight to bust up fish and chickens.

I hope Murray is able to resurrect his website at some point because he offers very fine products that people on this forum would undoubtedly like to see.
 
Yes, it would be nice if he was more net active. There is little discussion of his knives on the forums. Very little feedback on use, some of it was actually negative and very surprising such as the thread on the custom forum about the edges rolling very easily.

-Cliff
 
That was a really odd discussion. If I read a complaint about one of Murray's edges chipping because it was inadvertently OVERhardened, that would be easier to understand. But a rolling edge seems inconsistent with Murray's whole approach.

I will try to find a brochure that describes Murray's Mastersmith test. As I recall, his blade did better than any blade the tester had previously reviewed.
 
Yes, I would think similar. I was exchanging emails with Carter at the time and made him aware of the thread, he declined to comment however.

-Cliff
 
Thanks for the interesting link, Cliff.

While OT for this thread, he appears to offer very nice kitchen knives at quite reasonable prices.
 
hi,Mr.Stamp,have you tried those knives?Any opinions?
I grew up with knives of this style.They are quite popular here,but local makers use spring steels and heat treat them softer.
 
No not yet, it is one of the things that I do look forward to. Japanese tools in general are very nice for wood working.

-Cliff
 
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