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Japanese chisels More Japanese chisels Japanese chisels in use, among other tools (early 14th Century) The Japanese chisel or nomi (鑿, のみ) is made on similar principles to the Japanese plane. There is a hard blade, called hagane attached to a softer piece of metal called the jigane.
Japanese knives feature subtle variations on the chisel grind. Usually, the back side of the blade (i.e. the left side, for a right-handed user) is concave to reduce drag and adhesion so the food separates more cleanly (this concave feature is known as urasuki [ 12 ] ).
Bevel angle varies from 20˚ to 35˚ typically, with mortising and heavy chisels featuring steep angles, and paring chisels having shallower angles. It is common in Japan to work with softwoods, so many chisels are made with that in mind, and require the bevels be steepened if employed for harder woods. [2] Japanese gimlet (錐, kiri).
While Japanese kitchen knives initially appear as a simple chisel grind (flat on the side facing the food, angled on the other), the apparently flat side is subtly concave, to reduce adhesion, and, further, the apparent chisel cut of the edge is actually a small bevel, as otherwise the edge would be weakened by the concave area above.
Thinly-slit wooden pieces are grooved, punched, and mortised, and then fitted individually using a plane, saw, chisel, and other tools to make fine-adjustments.The technique was developed in Japan in the Asuka Era (600-700 AD).
Japanese chisel; M. Mortise chisel; S. Slick (tool) T. Twybil This page was last edited on 24 March 2010, at 21:30 (UTC). Text is available under the ...
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