The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I read any untrained fool with a barong could cut a man's head or arm or leg off in a single swing, but only a man with good technique could cut someone clean in half at the waist.
Supposedly with good technique you could cut a man from his left collar bone to his right hip bone.
I bought a Blackhawk tatang a while ago. It was an impulse buy because I liked the looks and saw a promotional video.
Frankly, I was disappointed. Although it probably compares favorably with most mass-produced commercial blades, as Scara says, it didn't have the kind of "character" that I see in handmade Nepalese or Filipino blades. Just seemed to have been stamped out of a sheet of steel by some giant machine, and then had edges ground onto it. I put it away and forgot about it until this thread reminded me.
I doubt very much that it could compete with a traditional barong of any size. As for cutting power, my impression is that it could cleave a man all the way from one side of his left collar bone to the other side of his left collar bone. If that's what you want to do, you can pick up a good kitchen cleaver.
I've seen some barong cutting demonstrations. The blades tend to be relatively wide and thin. That means if you cut with good technique it would have enormous penetrating power against a human opponent. However, if you make a sloppy cut the blade will tend to flex or enter the body at a sideways angle, greatly reducing penetration. That's consistent with blue lander's comment about the importance of good technique.
....The comment also makes me remember that I need to find a good way of getting cutting practice so I can practice proper technique.
Reminds me again of the movie "Gangs of New York": The scene where Bill the Butcher teaches his young apprentice by stabbing a blade into a hanging pig carcass. "This is a kill ..... this is a kill .... this is a wound .... this is a slow kill; let him think about it for a while ...." etc.
Unfortunately, with the price of pork these days (not to mention the problem of refrigeration) a pig carcass would be a costly way to get cutting practice. And it might make your neighbors nervous, to put it mildly.