Japanese Knife
Tanto Knives from Japan
Tanto Knives from Japan
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Samurai Dragon Tanto This 17 in. traditional samurai knife is highlighted by a beautiful black lacquered sheath with a multicolored dragon design. Read More... Price: $39.95 Black Belt Special! |
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Mini Dragon Tanto Features intricately designed silver dragon heads on both ends of the handle. The hand card is designed with a matching dragon. Includes a black stand to show off this treasure. Read More... Price: $11.95 Black Belt Special! |
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Tanto Training Knife Practical for all aspects of knife training. Has the feel of a real blade. Ideal for novices and experts alike. Solid one piece construction. Read More... Price: $15.95 Black Belt Special! |
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Samurai Tanto Knife It may look like a simple piece of wood, but it is actually two pieces that when separated reveal an unsharpened 8-1/2 in. tanto knife and scabbard. Read More... Price: $49.95 Black Belt Special! |
Japanese knives is other wise known as the Tanto. There
are three kinds of japanese knives; the "honyaki", the
"forge", the "stainless forge". The quality of the
material determines the knife's class. The Honyaki is
the edged tool that is made by forging on steel sheets.
The kitchen knife that is made of toe or more steel
sheets is called a forged kitchen knife or Kasumi
kitchen knife. Honyaki is very hard and more difficult
to sharpen.
The forged knife is called the Kasumi because the
ground metal seems to be cloudy and the edge very shiny.
Knives can either be single edged or double edged. When a knife is angled on both sides of the edge, it is a double edged knife. When a knife is angled on only one side of the blade, it is a single edged knife. Japanese cooks that prepare many Japanese dishes prefer single edged knives.
Double edged knives can cut deep, straight and evenly on both sides. The double edged knife is also more difficult to chip.
Blended Steel = Kasumi
Pure Steel = Honyaki
Knives can be made either of blended steel or pure steel. Blended steel knives are softer and sharper. Pure steel knives are harder and not as sharp, and also more difficult to sharp. Blended steel has the potential to bend and pure steel has the potential to chip.
Knives can either be single edged or double edged. When a knife is angled on both sides of the edge, it is a double edged knife. When a knife is angled on only one side of the blade, it is a single edged knife. Japanese cooks that prepare many Japanese dishes prefer single edged knives.
Double edged knives can cut deep, straight and evenly on both sides. The double edged knife is also more difficult to chip.
Blended Steel = Kasumi
Pure Steel = Honyaki
Knives can be made either of blended steel or pure steel. Blended steel knives are softer and sharper. Pure steel knives are harder and not as sharp, and also more difficult to sharp. Blended steel has the potential to bend and pure steel has the potential to chip.
