Natchez Bowie Tang variants? SM/SK5/01

[PaleoRod-O]

Gents, other than the steel itself, are there any other differences between the San Mai/SK-5/01 versions of the Natchez? I read somewhere that the tang was slightly different between the San Mai and SK-5 versions, and that the
San mai version is the more robust version of the two?

Is this true?

I own an sk-5 and was thinking about picking up the San Mai, but if there really is no difference other than quality of steel, I may just stick with the sk-5.

Thank you in advance,
-Rodney

 

[ursamajor]

Cable tang in the sk5, stick tang in the San mai

 

[PaleoRod-O]

Oh, okay, so it is true.

Is the stick tang a little stronger?

-Thanks again.
-Rodney

 

[halbschaf]

Is this the same with the Laredo? And what exactly is a stick tang?

 

[ursamajor]

I have a the san mai 3 Natchez. The tang is more than strong enough. Remember, swords have less substantial tangs. The most important features, are proper hear treat, and the blade to tang transition. The Natchez gets both right.

Cliff Stamp gives a curt, but thorough explanation of this.

 

[ursamajor]

Oh, okay, so it is true.

Is the stick tang a little stronger?

-Thanks again.
-Rodney

The two, for all intents and purposes, should give indistinguishable performances.

 

[PaleoRod-O]

Copy that, thank you for the explanation Ursa.
I appreciate your insight.

-Rodney

 

[halbschaf]

I have a the san mai 3 Natchez. The tang is more than strong enough. Remember, swords have less substantial tangs.

I don't think that sword tangs are less substantial than wire tangs of knives. Cannot see the reason, sorry.

 

[GrinderMcgee]

Not only is the steel and upgrade to stainless, but I prefer the Micarta on the Japanese knives over the pressed faux wood of the Taiwans.

 

[ursamajor]

I don't think that sword tangs are less substantial than wire tangs of knives. Cannot see the reason, sorry.

The area where a tang always fails, is at the blade to tang transition. That is the part of the tang that receives the most stress-overwhelmingly so. Look at how much actual steel is there on a Laredo or Natchez. Also look at how the transition is radiused, instead of a 90° transition. There is more steel at this crucial area on a Natchez or Laredo, then there is on any internal tang sword I have ever seen. Ergo, the knives have a more substantial tang than most swords.

 

[halbschaf]

Ok, what I can say is, that the tangs of the swords, which are build here in Solingen, a city, which is famous for making swords for more than thousand years, are very solid.
Nevertheless, what I don't understand is the reason, why than so many people find the cable tang extremely critical.

 

[Freman Bloodglaive]

Some people believe that the full tang (blade steel continues from the tip to the pommel) knife is stronger than one where the tang stops half way down the hilt and is connected to the pommel by a short cable. In an absolute sense they're probably correct, but the cable tang as done by Cold Steel is more than strong enough to hold the blade to the pommel, and it is designed to absorb shock when you hit something solid with the blade (like a skull).

If done well (which of course Cold Steel do) then you'll never really notice the difference between cable and full.