I have a novice question. I have seen some Japanese knives with a farrul or spacer, that was fit to the choil area of the blade. But others have the handle exposed.
Are these sealed in some way to avoid contamination/moisture damadge? Just curious, wanting to try my hand at this and was curious what was "traditional" and what the real world applications were.
All input appreciated!
Thanks and God Bless
Mike
Are these sealed in some way to avoid contamination/moisture damadge? Just curious, wanting to try my hand at this and was curious what was "traditional" and what the real world applications were.
All input appreciated!
Thanks and God Bless
Mike