Forging knives

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“斧の作り方。日本の斧はCの作り方に近い(熱間鍛造で鏨を打ち込んでヒツを作る)。調べた感じではヨーロッパの斧はBが主流っぽい。”

were currently doing some batch work including some blacksmiths knives that are going to be available soon

7 inches total, 3 inch blade, 3.8 Oz. Made to be deployed from pocket with ulticlip and kydex sheath. .156 NitroV stainless . OD GREEN sheath and G10 handle. Perfect alternative to a folder and quicker to deploy.

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Japanese kitchen knives have developed from simple, heavy blades (similar to Deba), which come in many well-thought-out forms used for precisely determined tasks. The great classic trio are Deba, Usuba and Yanagiba, which are especially useful for traditional Japanese cuisine. But, we will start with the knives that are most commonly used, and continue with more task-specific knives. GYUTO (Chef's knife) Japanese version of a Western-style main kitchen knife (chef's knife). The major…

Hatcher Knives God's Guardians WIP

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