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A tantō (短刀, ' short blade ') [1] is a traditionally made Japanese knife [2] (nihontō) [3] [4] that was 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 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.
Tantō or "Kitchen knife" Masamune (庖丁正宗, Hōchō Masamune) # Unsigned Masamune: The name "Kitchen knife" refers to the unusually short and wide shape of the knife. In addition to this item, there are two other national treasure "kitchen knives" by Masamune. Kamakura period, around Shōō to Karyaku eras (1288–1328) 21.7 cm (8.5 in)
Tantōjutsu. Tantōjutsu (短刀術) is a Japanese term for a variety of traditional Japanese knife fighting systems that used the tantō (短刀), as a knife or dagger. [1] [2] Historically, many women used a version of the tantō, called the kaiken, for self-defense, but warrior women in pre-modern Japan learned one of the tantōjutsu arts to fight in battle.
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 ...
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 ...
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