Tanto Blades

I don't have many tantos but certain tantos I really like because they provide a good, strong tip. The lack of a belly provides two very difined cutting areas that are great for certain jobs. Also some people find them hard to sharpen but I've never had any trouble just treat them like two different blades. To me tanto is just another style that has its ups and downs.
 
sorry about the ambiguous post... i was in a hurry. what i meant is that i like all types of blades. ive read post from the past from people saying that they hate tantos and serrations , and whatever else... so i just wanted to say.. that as long as its done well, i like it :thumbup:
 
I like real tantos best but I also like Americanized tanto blades like the (non serrated) BM 910 HHS and the SOG x42 autoclip. It is like a wharnclif and an angled chisel combination that is real handy for scraping, general cutting and package slitting. I do slightly round the sharp corner between the main blade and the tip so it doesn't start to dig when I'm slitting something (natural tendancy to lift the handle slightly as you pull the knife closer to you)
 
longbeachguy said:
I've never been a huge fan of tanto blades. I have only one knife with a tanto and I must confess it doesn't see much use.

My question is, is the tanto specially designed for certain specific applications? I think my lack of enthusiasm is mainy the result of aesthetic considerations, not practical ones.

I know there are a lot of tanto fans out there. Can you tell me what you like about them and what they do particularly well?

Thanks!

Jim
Click to expand...

Tanto is short sword in Japanese not a knife - certain type of knives baned for production in Japan, because of samurai background I assume (they do not like samurais in general there). I have problem when I asked hotel's consierge in Yokohama "where are you usually buying tantos?" - meaning just regular utility knife and she was very confused.

In US, marketing create "tanto legend" which has nothing to do with real tanto. Best place to read:

http://www.swordforum.com/sfu/japanese/americanized.html

I bet reason was to simplify production (just cut the tip, easy grind) and sell it to customer as an exotic staff, like chisel ground - which is used in Japan for some kitchen knives and never for any others - like hunting or tactical etc.

Thanks, Vassili.
 
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