This Kotanto with a wide blade was inspired by the legendary Masamune Tanto Hocho. I used the same proportions but made the blade smaller than the original.
Sturdy, it can be considered both a collector's item and a reliable companion for outdoor use. I can definitely see it being used for bushcraft cooking sessions. Its name, by the way, means "kitchen Tanto," due to its wide blade.
Features
Recycled steel that is over 100 years old
Togi polishing with a crystalline hamon (see photo)
blade length: 13.8 cm
Forged in a coal-fired forge
Water Quenching with Clay
Advanced Manual Polishing (Hardening Line with Crystallization)
Saya made of linden wood, finished with eight coats of Japanese urushi lacquer
Brazilian Precious Wood Inlay
Handle made of braided, lacquered cotton
Copper Koiguchi
Japanese stone sharpening
Free delivery in mainland France
Note
Please allow me a few days to prepare and ship the knife. If you have any questions or special requests, please contact me at the following address: contact@elie-eveno.com.
My blades are forged from carbon steel, which gives them an incomparable sharpness. Carbon steel sharpens easily, evolving and developing a patina over time. However, it requires a little more maintenance to stay in perfect condition.
My handles and saya are made from local natural wood. I use traditional assembly and treatment methods that improve durability and are entirely chemical-free.
