Japanese blades have been a real challenge. The grinding part is easy. The challenge is in the proper heat treating.
These blades are in carbon steel, are under 14 inches long, and are primarily tanto styled. I’m trying to keep the style and grind as authentic as possible, although there will be some Westernized blades.
I’m still learning on Japanese blades as to specific styles, so any helpful comments are appreciated. Just shoot me an email
All blades are clay treated to produce hamon lines. The blades are ground to 120, heat treated, reground to 220, and acid etched to show the basic hamon.
Posted will be the styles that I do, but email me for availability on any style.
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