I believe what you're seeing is the result of Shigefusa forging to shape, leaving the tang thicker and unground.
Probably, but it still answers my question.:biggrin: The transition to the bevels, which I just call the plunge cut for lack of a better term is up at the machi and the tang is not beveled. As the tang is unfinished, I suspect that blade was not intended to have the "machi gap" so you also wouldn't notice the fairly significant stepdown in spine thickness from the tang to the ricasso so much. I like the way that was done. Still a fair amount of meat on the tang and a nice smooth transition to the blade.
Probably, but it still answers my question.:biggrin: The transition to the bevels, which I just call the plunge cut for lack of a better term is up at the machi and the tang is not beveled. As the tang is unfinished, I suspect that blade was not intended to have the "machi gap" so you also wouldn't notice the fairly significant stepdown in spine thickness from the tang to the ricasso so much. I like the way that was done. Still a fair amount of meat on the tang and a nice smooth transition to the blade.
Well, you decided it had answered your own question. Doesn't mean it was correctly answered.
One thing you have to get away from is shoehorning sword terms onto kitchen knives. They are unnecessary and often inapplicable. Here is Gator's chart for knife terminology for single bevel knives. Most of these also apply to double bevel knives.
There is no plunge line/cut on a Shigefusa. "The transition to the bevels" is the entire blade face. Some western makers use plunge lines on kitchen knives, like Delbert or Haslinger. But most double bevel knives, Japanese or North American, the transition is smooth all the way from the edge to the spine as the blade gets thicker. How that transition is ground affects the performance of the knife. That is what we are talking about when we are debating flat grind vs convex vs blended bevels, etc.
I like the Burl Source collaboration. Mark has some great stuff. That redwood burl you put on my Shige was from him (I can't remember if I ever told ya that, maybe I did, haha).
not much of a secret anymore
It is clearly Oivind's soba-kiri he's been asking for. In Devin damascus and koa saya and handle, natch.
Haha, I would pay $20 just to see a picture of that knife :lol2:
OOPSS... Oivind just revealed his biggest secret. He is a She!
No wonder he thinks Carters are perfect knives for women!OOPSS... Oivind just revealed his biggest secret. He is a She!
Enter your email address to join: