Thinking about making a tanto style knife (Akuchi)

[NJJ]

I was thinking about what I wanted for my next knife and came across the tanto style blades. I liked the chisel point of the American style but the handle of the traditional style Japanese tanto knifes, so I was thinking of something like this -

The tang would be hidden and the handle and sheath? (not sure if that's what its called) will be made out of a solid piece of osage. The blade will be out of 1/8" 1080 because it's what I have on hand.

 

[Frank Niro]

Okay. Why not? Frank

 

[NJJ]

Just looking for design input, I guess I forgot to put that in there... it's been one of those days.

I guess this style without a guard is called Akuchi, learn something new everday

 

[Stacy E. Apelt - Bladesmith]

Looks like a good starter plan. The biggest thing wrong with most first tanto is the tsuka is way too fat. It takes some work , but the tsuka and saya can be made very small. Start a bit fat, and shape them together until they are a smooth and sleek pair. There is nothing really wrong with osage orange for the handle ( or any hard wood), but it may tend to scratch the blade. Ho wood is the Japanese standard, but in the US, try poplar from the lumber yard. Other choices if you have a good wood source are tupelo, aspen, or bass wood. All these are soft woods, and will need to be lacquered for a finish.

Terminology:
Tang - Nakago
Handle - Tsuka
Collar - Habaki
Sheath - Saya
Peg that holds blade in handle - Mekugi
Hole in tang for mekugi - Mekugi-ana
Blade tip area - Kissaki
Blade edge - Ha
Tanto blade ground on one side only - Kata-kiriha-tsukuri
Line separating tip from main edge - Yakote
Line where bevel meets flat - Shinogi
Line where kissaki meets flat - Ko-shinogi
Spine - Mune
Point where the ko-shinogi/yokote/shinogi all meet - Mitsukado
Knife or dagger less than 12" - Tanto
Tanto without a guard - Aikuchi

 

[Lycosa]

Aikuchi also means, constant companion. Typical blade length was 8 to 11".
Make one!