Japanese knife

T

Tasogare

Joined
Oct 8, 2003
Messages
16
Hello folks. Please allow me to brag my new knife. This is the reproduction of japanese traditional hunting knife.
http://www.imagestation.com/picture/sraid83/pfd4a3199bdd64cbc8a47df7ebe0c9585/fae15884.jpg.orig.jpg
http://www.imagestation.com/picture/sraid83/p405f09cc1b3a7233071b4bc7c4106814/fae15875.jpg.orig.jpg
The blade is 30cm and forged out of carbon steel billet,AOGAMI-super. This is the best steel for cutlery in japan and hardness is HRC65.It is deadly sharp like SUSHI knife! The scabbard is made of the same wood with Katana and well oiled. Personaly I like the shape of Tanto,but the knife with Tanto-point is prohibited in Japan. The blade was slightly convexed for hacking and its back was black-coated for corrosion resistance.
The works of local traditional smiths were tend to be limited to agricultual implements,hatchets, saws and so on.But they began to make utility knives using their trad techniques.Their knives are very peculiar and getting popularity in Japan.The price was about $210. I think it's in reasonable range for practical use. I am eager to test this knife in the woods!
East and west
http://www.imagestation.com/picture/sraid83/p711a7c9554fd73009882060d75b1d6e0/fae15881.jpg.orig.jpg
 
I have used many japanese wood working tools and found them to constantly be of high quality, specifically with very high initial sharpness and overall cutting ability.

I have seen knives such as the above and they are very interesting considering past experience. However I have two concerns. First are possible problems with brittleness with such a hard edge. Second are concerns about warping as such blades are usually made with either iron or mild steel laminates.

Do you have any details on the edge geometry. How thick is the blade behind the edge and at approximately what angle is it ground? I would be very interested in your impressions of the knife after some use. That is a very reasonable price for such a blade.

-Cliff
 
The blade thickness is 6mm and 34mm in width.The overall weight is 570g but wielding it is far easier than BKT Brute. Weight balance is almost the same with Tanto.
I am not sure about the edge angle, but it seems the same with my old SOG Tigershark with convex-grinded edge version.
Regarding your concerns,I asked smith the same question before purchase. I asked him I should buy lower grade steel model with lower hardness(as SHIROGAMI,AOGAMI). He said some chips might be happen in any steel in hard use,but it will never warp,bend or break thanks to his temparing knowledge. And it was time-tested fact, he said.
I think should do TAMESHIGIRI test as Katana with this sometime.
 
Neither can I. Please someone post those pics or email them to me so I can post them.
 
I can't access the photos either and I'd like to see the knives. I've been pondering a particular one from Seki-direct for a while.
 
Brings up an interesting question. If the Japanese are making many of the top end production knives in the US, and Sekei City has a solid reputation, why don't they market some of their own traditional desgins? The obvious marketing hype would the the mystique of the samuri and Japan's great history of knifemaking. (Or maybe they are already doing this (Al Mar?) and I just dont't know it)
 
Bell, if you re-read Tasogare's first message, you'll find that the Japanese gomt prohibits the making (?) of traditional samaurai weapons - there's a martial prohibition that stems from the MacArthur era. It sucks, 'cause they not only know how to make good stuff, they had wonderful pieces that have arisen over time to be perfect for their job... Our loss as well as theirs... So, they can cantract make stuff for foreign markets, but they can't make their traditional stuff, beyond sushi knives... However, that's my understanding of the matter... Maybe Tasogare can elaborate?
BTW - Welcome to the forums Tasogaresan!:D
 
firstly, those knives are really nice. I like the half roughly finished half smoothly ground look.

as for not being able to make 'weapons', I thought the Japanese DID make katanas n tantos for sale. I saw a couple of websites selling them, except they're in Japanese and I can read them. Can someone explain/clarify? I'm intending to get a tanto made in Japan sometime in the future.
 
The Japanese DO make plenty of traditional weapons! Worry not about that. Not knowing Japanese law, I can only speculate. But I know that the traditional Japanese weapon blade "craft" is HIGHLY regulated. For example, smiths are limited to making no more than 2 katana per month. Though we tend to think of tantos as knives, tantos are actually short swords according to Japanese classification. Also, in Japan it is unlawful to carry around bladed weapons, as far as I know. So carrying around a tanto is a big no no.
 
My referring to Katana was inadequate in my first post.
Making sword(Katana,Wakizashi and Tanto) is not prohibited in Japan.But each of them need to be registered by local Board of education as art.
This system limit the owning Katana to connoisseur or people learning Kendo and Iaido with high Dan(degree).In addition,the way of making Katana is generally ruled by tradition. Sword-smith use traditionally munufactured steel chunks(Tamahagane) for katana and does not use steel billet as making knives. This traditional method affects the price of Katana. I think it will be around $5000 at least for a new Katana.
To Prevent the prevailing cheap Katanas is the government's policy after WW2. The knives sold in Japan must not have the shapes of Katana like Tanto-point and backward-curved body according to the police's guidance. CS Tanto line and SOG Tunami are not sold in Japan despite they are made in Japan . Sad story for us...
 
Beside, a lower end katana (entry level) cost about $6,000. I don't think there are many people who would be willing to spend such amount of money for a sword.
 
from my understanding, the regulations and long-held well-disciplined makers' methods have relegated katana production in its native country to something akin to commissioned works of art. they are very, very good, but they are boutique items.
 
Thanks for the additional information, if you do get a chance to use it, I would apprecite any comments on its performance, especially compared to the Brute or other knives.

-Cliff
 
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