Posted By: Philip
6 people found this review helpfulThis will impress anyone who enjoys using knives-- sturdy, well-balanced, has the right edge for the job. A quick polish and light acid etch to the "bare steel" portion of the blade revealed a laminated high-carbon edge, and lines of clouding and color-change from quenching and annealing above it, just like you'd see on a sword. So on these blades, the edge portion is noticeably harder than the area behind it, but not so hard that you risk chipping on bone. The body of the blade looks hammer-forged, not stamped or drop-forged so it should be fully stress-relieved and plenty strong. Price is quite fair considering what goes into these things. Blade shape is tried-and-true, you see almost the same thing on some short swords from the southern Philippines, and on cooking knives from medieval Europe. Butcher-block oil, or olive oil, will go a long way in maintaining the tropical hardwood handle, and to keep moisture out of the end where the blade tang is hammered over, a dab of epoxy cement in the area will do the trick. (I still would wash this and other traditional Asian knives by hand, though, and not trust the dishwasher).
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