Tanto tip or American Tanto.

nozh2002

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I found very interesting and informative article on this matter.

http://www.ksky.ne.jp/~sumie99/kissaki.html

What is called now Ametican Tanto tip is Kamasu-kissaki.

"The line from the start of the kissaki to the top of it is almost straight.
Such a kissaki is especially called "kamasu-" even if the kissaki is long or short.
It looks very sharp.
This type has a little different meaning than other types.
Because, this type is an original shape of the kissaki before the 14th century.
So this type is very rare today.
The tip is very sharp and delicate so it is easy to be broken in a fight.
The kissaki line easily becomes round by re-polishing after use.
We can see kamasu type only in some old temple or shrine as a treasure.
They were put in there before use to celebrate Buddha or god.

Therefore we have to change the image of the kissaki shape when we think about the original in the period of samurai living before 14th century.
After the 15th century most of the kissaki shape is "chu-" and "o-kissaki". There has never been seen "ikubi-" or "ko-kissaki"."

So it was tip of all Nihhon-to before 1500. But from that time does not exist.

Funny part is that as author state - it was sharp and delicate too easy to break in a fight. Absolutely opposite to how it is positioned on the market here.

This is also very informative article about blade shapes:

http://www.ksky.ne.jp/~sumie99/styles.html

In particular about tan-to:

"HIRA-ZUKURI
The most general style for TANTO.
usagia-097.jpg
"

As well you may see that there is no single beveled tan-toes as well as any other blades. There is assimetrica KATA-KIRIHA-ZUKURI but double beveled. So all this marketing about special single beveled fighting tactical blades in Japanese style is just creative marketing and has nothing to do with real Japanese tradition.

Thanks, Vassili.
 
Are you going to just keep posting this over and over until you get the response you want? That's kinda trollish, don't you think?
 
Are you going to just keep posting this over and over until you get the response you want? That's kinda trollish, don't you think?

He probably just didnt want to look silly by bumping the old thread he started on the same subject :rolleyes:
 
No I just read this pages, found them interested and post it here, because it seems to be about knives.

Again I prefer rather focus on topic itself then on my own person. I think it is more matter of moderation to keep this forums as a place to discuss knives not each other, at least this is my intent. But do not feed the troll anyway, it will save some time for everybody - this one is already on my ignore list.

Thanks, Vassili.
 
I find the topic interesting.
Also I am terrible for having a few drinks and telling the same old stories and jokes so I am not in a position to judge.
I really like the Hira Zikuri or traditional style tanto tip and always wonder why we don't see it much. I had a Skookum Bush tool that had that style of blade and it makes an excellent wood craft tip and gives a bit more length to the blade and a great point.

My Rosarms Bayonet has a very subtle drop to it's point that looks very similar and is one of my favourite knives ever.
 
So...what are we looking for here?

That tanto points are fragile?





Who cares, they are ugly and ridiculous anyway, and I defy any lovers of them to give one advantage to having one, aside from wanting to stab cars.

(Sits back and enjoys the show :D)
 
Oh, Vassili---Get a copy of, The Samurai Sword, by John Yumoto. That book is a must for understanding Japanese blade shapes.
 
The earliest Japanese swords had a kissaki (tip) of this type. The sword type is called the Chokuto and most had a single bevel. I have a Muromachi period tanto that actually has a yokote (line demarking the tip from the rest of the blade) which is not usual but does happen. I dont think they ever made them with the Kamasu style tip.
 
Who cares, they are ugly and ridiculous anyway, and I defy any lovers of them to give one advantage to having one, aside from wanting to stab cars.

(Sits back and enjoys the show :D)

While I am far from a "lover" of the americanized tanto style, I do find the secondary point works well for cutting of sheet materials on a flat surface, taking the place of an "exacto" type of a blade.

I don't think that that much is lost as far as utility is concerned with having the tip shaped that way after carrying one for a long period of time as an EDC.
 
While I am far from a "lover" of the americanized tanto style, I do find the secondary point works well for cutting of sheet materials on a flat surface, taking the place of an "exacto" type of a blade.

I don't think that that much is lost as far as utility is concerned with having the tip shaped that way after carrying one for a long period of time as an EDC.

Thanks, actually. That is more than I was expecting...

As always, if it works for you, do it. I just do not see any advantages.

YMMV
 
I guess "muscular" convex grind - "hiraniku" is what Japanese samurai value most - more then kissaki - tip shape (they also value muscular tip as well).
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http://www.ksky.ne.jp/~sumie99/shaping.html

"HANIKU = The meat or bevel of the cutting surface.
HIRANIKU = The meat or bevel of the whole cutting surface.

HA-NIKU or HIRA-NIKU, these two words have almost the same meaning. Ha-niku tends to mean the meat in the hamon area, and Hira-niku tends to mean the meat of the whole cutting surface.

usagia-118.jpg


A cutting surface with full meat (well shaped)
The cutting surface is full of meat, so the cutting edge is tough.
Good for taking on armour.

usagia-120.jpg

usagia-119.jpg


A flat cutting surface (poorly shaped)
The cutting surfaces are flat, so the edge is delicate.
Good for bare skin.

usagia-121.jpg

usagia-122.jpg


Be careful. In the showroom window, blades with flatter surfaces look shiny and highly reflective.
Because of this, one famous polisher removes the bevel meat from healthy blades simply to make them aesthetically pleasing.
When you hold one of these blades, you'll be disappointed by their poor shape."
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Good point at the end of straight edge is very good for working knife. But instead of have it strange way on this new "american tanto tip" it better be like on this Japanese working knives - Higonokami:

Higonokami-12.jpg


Thanks, Vassili.
 
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Thanks, actually. That is more than I was expecting...

As always, if it works for you, do it. I just do not see any advantages.

YMMV

I don't typically carry one. I own a few and don't swear them off but the very few things they do well don't matter enough to me to carry one all the time.
 
Iive been thinking a tanto could be a a somewhat useful knife, after seeing a rogue warrior from Strider stabbed through 2 quarters made me think if a super tough tip would be useful. Then I realized stabbing a knife through anything near the toughness of 2 quarters isn't a great idea.
 
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