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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 ]
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.
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.
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.
The larger form of knife is called an hon-deba, ("true deba") whereas the smaller form is a ko-deba. The deba bōchō first appeared during the Edo period in Sakai. Following the traditions of Japanese knives, they have just a single bevel, kataba, to the edge of the blade — with an urasuki hollow back on premium blades.
The chokutō (直刀, 'straight sword') is a straight, single-edged Japanese sword that was mainly produced prior to the 9th century. Its basic style is likely derived from similar swords of ancient China. [1] [2] Chokutō were used on foot for stabbing or slashing and were worn hung from the waist.
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