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2. Kaiken (dagger) - Wikipedia

   en.wikipedia.org/wiki/Kaiken_(dagger)

   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.

3. Japanese kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Japanese_kitchen_knife

   Hōchō, Japanese kitchen knives in Tokyo. 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 ...

4. Tantō - Wikipedia

   en.wikipedia.org/wiki/Tantō

   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.

5. Japanese sword - Wikipedia

   en.wikipedia.org/wiki/Japanese_sword

   The three main divisions of Japanese blade length are: Less than 1 shaku for tantō (knife or dagger). Between 1 and 2 shaku for shōtō (小刀:しょうとう) (wakizashi or kodachi). Greater than 2 shaku for daitō (大刀) (long sword, such as katana or tachi). A blade shorter than one shaku is considered a tantō (knife).

6. Japanese swordsmithing - Wikipedia

   en.wikipedia.org/wiki/Japanese_swordsmithing

   Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.

7. Kitchen knife indentation - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife_indentation

   Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...