By Ernst G. Siebeneicher-Hellwig and Jurgen Rosinski. 120 page spiral bound paperback. Learn how to make two types of Japanese knives: a tanto (dagger) and a hocho (Chef’s knife) using traditional techniques. Step-by-step images and clear instructions. Covers acquiring iron ore, building and using a bloomery furnace, forging the blades, fitting the blades with handles, and sharpening blades with water stones. Bulk packed.
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Forging Japanese Knives
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| Weight | 1 lbs |
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| Dimensions | 9 × 6 × 1 in |
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