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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.
Japanese kaiken-style tantō A kaiken ( 懐剣 ) is a 20–25 cm (7.9–9.8 in) long, single or (very rarely) double-edged Japanese knife [ 1 ] usually without ornamental fittings housed in a plain but lacquered mount.
Edo-style knives are typically shorter with a square tip used for horizontal cuts, rendering a more robust working knife. The standard Japanese knife set, essential to Washoku (和食 Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives include: Shobu-bōchō — 刺身 — three main sashimi knifes:
Other types of Japanese swords include: tsurugi or ken, which is a straight double-edged sword; [19] ōdachi, tachi, which are older styles of a very long curved single-edged sword; uchigatana, a slightly shorter curved single-edged long sword; wakizashi, a medium-sized sword; and tantō, which is an even smaller knife-sized sword.
Having a single edge provides certain advantages; one being that the rest of the sword can be used to reinforce and support the edge. The Japanese style of sword-making takes full advantage of this. When forging is complete, the steel is not quenched in the conventional European fashion (i.e.: uniformly throughout the blade).
Diamond knife blade. A diamond knife is a very sharp knife in which the edge is made from diamond, invented by Humberto Fernández-Morán in 1955. [1] [2] Diamond knives are used for medical and scientific applications where an extremely sharp and long-lasting edge is essential. The knives are very expensive to purchase, depending on the ...
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