Frank Hunter
Well-Known Member
I produce several different "tanto point" blades in multiple styles and sizes. Some have a squared off point that meets the primary edge with a definite corner, others have a rounded sweep to the tip. Lengths vary between 3.75" and 10" typically.
I'm curious if there's a different naming system to the different point configuration and a hard length value to follow before it's too short, or long, to be a tanto.
Also, my knives have no traditional fittings or wraps, the grip is typically a full tang with mitered bolsters. I'm reluctant to even call them a tanto as I know very little about the definition of one. Are there any print resources or highly regarded books on the subject? Thanks in advance!
I'm curious if there's a different naming system to the different point configuration and a hard length value to follow before it's too short, or long, to be a tanto.
Also, my knives have no traditional fittings or wraps, the grip is typically a full tang with mitered bolsters. I'm reluctant to even call them a tanto as I know very little about the definition of one. Are there any print resources or highly regarded books on the subject? Thanks in advance!