Learn how to make two types of Japanese knives: a tanto (dagger) and a hocho (chef’s knife) following traditional techniques.
With step-by-step images and clear instructions, this how-to guide covers acquiring iron ore, building and using a bloomery furnace, forging the blades, fitting the blades with handles, and sharpening the blades with water stones.
The process is further detailed with images that illustrate the structure of the blade and diagrams showing the construction of each knife. In addition, a history of these legendary blades, methods for determining carbon content, and tips on caring for the completed blades are included.
This is an ideal bladesmithing book for intermediate to expert level metalworkers.
Size: 6″ x 9″ | 195 illustrations | 128 pp| Binding: Softcover, spiral binding