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The tantō is a single or double edged dagger with a length between 15 and 30 cm (6 and 12 in) (1 Japanese shaku). The tantō was designed primarily as a stabbing weapon, but the edge can be used for slashing as well.
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:
Typical features of Japanese swords represented by katana and tachi are a three-dimensional cross-sectional shape of an elongated pentagonal to hexagonal blade called shinogi-zukuri, a style in which the blade and the tang (nakago) are integrated and fixed to the hilt (tsuka) with a pin called mekugi, and a gentle curve.
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).
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