Japanese knives home after
visiting Japan, as they looked rather typical for that
class of relatively inexpensive, but good, knives. And I
will certainly find uses for them.
I brought these handmade
Japanese knives home after
visiting Japan, as they looked rather typical for that
class of relatively inexpensive, but good, knives. And I
will certainly find uses for them.
The blades have a very rough finish on the part where they aren't ground, but are very smooth on the ground part, which is ground without a bevel all the way to the edge. They cut very well.
The knife with the wooden sheath
has a
cord which I understand you use to tie the sheath around
yourself. It's a fisherman's knife (unless I
misunderstood). The knife isn't a tight fit in the sheath.
The dangler sheath is a bit unusual in that the knife doesn't hang straight down, it's also perfectly ambidextrous. Works well in practice.
Both knives have a short stick tang
fastened with one or two pins and a collar around the
wooden handle.
They are 180 and 220 mm long.
The Japanese text on the stickers:
Last updated 1999 Nov 02, content reviewed 2002 Sep 06 by
Urban