Quote:
Originally Posted by Ken Brock
thanks for the kind words guys!
I'm sure Mr. Harsey can answer the traditional vs. Amercianized tanto question but here's my stab at it
the traditional Japanese tanto had a grind more like the top knife in the picture attached here.
The Americanized version is angular and had a secondary grind on the tip, like the knife that Swatsurgeon posted or like the bottom knife in the picture I attached
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To follow up on PedOncoDoc's question, can you please explain the theory behind the change? Tip strength seems the most obvious but, since I'm not knife-wise, I'm not sure of the "mission" on the tanto blade.
Pat
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