Traditional Japanese hunting camping knives?

Shotgun · Jan 20, 2011

Anyone have pics of anything. I did a search for traditional Japanese knives and all I get are kitchen blades. Really like the traditional tanto and was wondering if there were any other knives that were more particular to outdoor/hunting use.

Jesse B. · Jan 20, 2011

Check out the makers at http://www.japaneseknifedirect.com/products.html, like Takeshi Saji.

CWL · Jan 20, 2011

Look up Kanetsune knives.

Dag-nabit · Jan 20, 2011

Kanetsune makes traditional Japenese style knives of many designs. Hunting, Tanto, Katana, etc. etc. http://www.kanetsune.com/

Kanetsune Shinobi

Kanetsune Katana

Bark River Ltd Edition Tanto - US made, Japanese styling

link2derek · Jan 20, 2011

. . . ya' beat me to it . . . Japanese Knife Direct was my suggestion too.

cramsey3006 · Jan 20, 2011

AG Russell used to have a few in his catalogs too.

onimusha · Jan 20, 2011

He's a custom maker, and I'm not sure if he's taking orders at the moment, but Watanabe Blade has long had some of my favorite looking Japanese traditional-styled knife designs. http://www.watanabeblade.com/english/special/index.htm

nozh2002 · Jan 23, 2011

Shotgun said:
Anyone have pics of anything. I did a search for traditional Japanese knives and all I get are kitchen blades. Really like the traditional tanto and was wondering if there were any other knives that were more particular to outdoor/hunting use.

Tanto is not knife, but short sword (tan-short to-sword, like nihhonto - Japanese sword). What is called tanto here is actually Unagasaki - kitchen knife to prepare eel. It was big confuse when I ask for tanto waiter in Japanese restorant assuming that tanto is Japanese word for knife - it is like asking for sword here in Stake House...

Traditional Japanese knife has thick laminated blade with two side convex grind and simple handle. Kanetsune is one you should look for if you need it to be authentic. I have this with cherry bark wrapped handle:

Somehow in Japan they do not care much about handle, about fit and finish, but blade heat treatment and edge always perfect. And of course it is carbon steel Shirogami (or Aogami) in the core layer - it is all quite corrosive.

Thanks, Vassili.

P.S. This is Kukihide - knife shop in Yokohama:

Kitchen knives - you may see on the top - Unagasaki: