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Higonokami knives. A higonokami is a type of folding pocket knife originating in Miki, Hyōgo Prefecture, Japan in 1896.The knife has no locking system, but is a friction folder or "penny knife", [1] using the friction of the swivel or the pressure of the user's thumb on its iconic lever or chikiri, to prevent the knife from folding during use.
Japanese swordsmithing. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons (nihonto) [1][2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow).
A pocketknife is a knife with one or more blades that fold into the handle. They are also known as jackknives (jack-knife), folding knives, EDC knife, or may be referred to as a penknife, though a penknife may also be a specific kind of pocketknife. [1][2] A typical blade length is 5 to 15 centimetres (2 to 6 in). [3]
A kusarigama (Japanese: 鎖鎌, lit. " chain - sickle ") is a traditional Japanese weapon that consists of a kama (the Japanese equivalent of a sickle or billhook) on a kusari-fundo – a type of metal chain (kusari) with a heavy iron weight (fundo) at the end. The kusarigama is said to have been developed during the Muromachi period.
A tantō (短刀, ' short blade ') [1] is a traditionally made Japanese knife [2] (nihontō) [3] [4] that were worn by the samurai class of feudal Japan. The tantō dates to the Heian period, when it was mainly used as a weapon but evolved in design over the years to become more ornate. Tantō were used in traditional martial arts .
While the straight tip on the "American tanto" is identical to traditional Japanese fukura, two characteristics set it apart from Japanese sword makes: The absolute lack of curve only possible with modern tools, and the use of the word "tanto" in the nomenclature of the western tribute is merely a nod to the Japanese word for knife or short ...
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. [ 1 ]
A Kunai normally had a leaf-shaped wrought blade in lengths ranging from 20 and 30 cm (7.9 and 11.8 in) and a handle with a ring on the pommel for attaching a rope. The attached rope allowed the kunai's handle to be wrapped to function as a grip, or to be strapped to a stick as a makeshift spear; to be tied to the body for concealment; to be used as an anchor or piton, and sometimes to be used ...
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