Tools for Satoyama - Making the Mountain Kotanto

thanks very much @lycosa, @Bob, @JParanee, @woodster, @AVigil, @braillediver!

@Dawkind, glad to see her doing well and flourishing in a happy home!

@stezann epoxy might be a better adhesive choice in most folks' kitchens...japanese culinary knife handles are not split and glued, they have narrower burned-in tangs so are immune to the long term effects of water on sokui...have you found this (slowly unfolding) series on classical tanto geometry: islandblacksmith.ca/tag/tanto-geometry
 
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Yes Dave, i'm following your slowly unfolding series, checking every day since a couple of years!!!! :thumbup:

In the past i have made burn trough handles for the kitchen, never felt the need for a mekugi, but the blades could also be removed from the handle if needed.
By the way it is wise to remove the blade for sharpening if one doesn't like to stain the handle finish with the stone's gunk ;)
 
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