Forging Japanese Knives for Beginners
by Ernst G. Siebeneicher-Hellwig and Jurgen Rosinski

Softcover
150 x 230mm
120pp

Published by Schiffer Publishing, West Chester, Pennsylvania USA

R.R.P.$41.90

ISBN 978-0-7643-4556-2

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Extract from back cover of book:

Learn how to make two types of Japanese knives: a tanto (dagger) and a hocho (chef's knife) using traditional techniques. Using step- by-step images and clear instructions, this how-to guide covers acquiring iron ore, building and using a bloomery furnace, forging the blades, fitting the blades with handles, and sharpening the blades with water stones. The process is further detailed with images that illustrate the structure of the blade and diagrams showing the construction of each knife. ln addition, there is also a history of these legendary blades, methods for determining carbon content, and tips on caring forthe completed blades. This is an ideal bladesmithing book for intermediate to expert level metalworkers.

Photos: Colour

Units of Measurement: Metric

Contents

Foreword
A Few Words Up Front

1. Introduction
- 1.1 History
- 1.2 Basics
- 1.3 The lron Ore
- 1.4 The Furnace

2. Construction of the Bloomery

3. Operating the Bloomery

4. From Bloom to Billet
- 4.1 Determining the arbon Content
- 4.2 Forging

5. Tanto - The Japanese Dagger
- 5.1 Basics
- 5.2 Forging the Blade
- 5.3 Heat Treatment
- 5.4 Assembling the Tanto

6. Hocho The Japanese Kitchen Knife
- 6.1 Introduction
- 6.2 Forging the Hocho Blade
- 6.3 The Handle
- 6.4 Sharpening the Blade
- 6.5 Checking the Sharpness

7. Care

8. Appendix
- 8.1 The Used Tools, Aids and Materials.
- 8.2 Recommendations for Safety