custom knife making

How to fix curve of Japanese kitchen knives Nowadays Honyaki kitchen knives(made of one sheet steel)  are rare, but most Japanese kitchen knives are made of combining hard and soft iron steel. Combining sort iron steel to the base blade provides flexibility and easy to sharpen, as a disadvantage, the blade curve slightly after many years of use as it pulls from both sides of steel. To sheathe a kitchen knife in wooden saya prevents from curving. Japanese sword generally slightly curving from blade end to blade top.  Although there are few kitchen knives which is uncurved, you can fix...

What does the bolster of wa handle for? Japanese kitchen knives generally have a bolster(a part of wa handle) made of buffalo-horn, plastic or plywood for bolster which material is harder than its wooden handle. These days, there are Japanese kitchen knives without bolster. So what does the bolster for?   To prevent from cracking When you attach the knife blank to wa handle, some might have experienced, the handle may crack or break. Even a skilled craftman carefully attach it, especially for deba knife (pointed carver) which tang is thick. Also, it might crack or break by pressing the...