It is currently Thu Apr 24, 2014 4:02 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 10 posts ] 
Author Message
 Post subject: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 12:09 pm 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 126
The Suisin Inox Honyaki has, just before the blade enters the handle, a "recession" in the blade: the blade gets less high or wide there. It causes a small gap between a part of the blade and the handle. I think there is even a name for this: michu or micho or something like that.

Does anyone know what the use is of this? I have not seen it on any other Japanese knife.


Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 1:50 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2517
Machi.

I have no idea why some do and some don't. I, for some reason, remember a reason being noted once....but can't recall what it is.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 2:29 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 214
As I understand it, the machi is an artifact of traditional handle installation, and may be present on any knife where the height of the emotu (neck) needs to be reduced to fit into the hole drilled in the handle by grinding a narrower tang.. When a handle is burnt on, the tang is pushed in only the length sufficient to install it - to push it further to make it flush may split the handle. The machi is just the "leftover" tang. It is commonly found on yanagibas, usubas and gyutos, as well as other knife styles. That you haven't seen it on other knives just means you haven't seen enough traditional Japanese knives.

Western sensibilities tend to view the machi as a flaw, especially on knives with handles that are glued on, so many makers have taken pains to glue the handle flush.


Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 3:31 pm 

Joined: Thu Aug 16, 2012 10:03 am
Posts: 126
Adam Marr wrote:Machi.

I have no idea why some do and some don't


So not every Suisin Inox honyaki has it?


Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 3:39 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
what adam meant was not all knife makers leave a machi. so not all brands do it.


Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 3:50 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2517
Yes, that's what I meant.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 4:03 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 2619
From Mark in another thread.
-Many Japanese companies burn their tangs into the handle and they tend to come apart as they get used. They traditionally used to leave a gap so you could bang them in more as you used them to tighten them up. It's a look that some companies like Masamoto do on all their knives.

post11885.html#p11885



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 4:49 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Rick wrote:As I understand it, the machi is an artifact of traditional handle installation, and may be present on any knife where the height of the emotu (neck) needs to be reduced to fit into the hole drilled in the handle by grinding a narrower tang.. When a handle is burnt on, the tang is pushed in only the length sufficient to install it - to push it further to make it flush may split the handle. The machi is just the "leftover" tang. It is commonly found on yanagibas, usubas and gyutos, as well as other knife styles. That you haven't seen it on other knives just means you haven't seen enough traditional Japanese knives.

Western sensibilities tend to view the machi as a flaw, especially on knives with handles that are glued on, so many makers have taken pains to glue the handle flush.


In addition to what Rick said, they used to just burn them in and they would come lose when water penetrated and broke the carbonized seal that held it in place. By not sticking the handle all the way on, it allowed the users to tap them back on a little further to get the handle to hold. It's more of a "look" now and all the Masamoto yanagis we sell have them this way. Most of the other makers we request them pushed in flush.

I know some sushi line cooks that take their handles off after every shift to make sure they dry and the tangs don't rust out.



_________________
Mark Richmond
Chefknivestogo

Richmond Laser
Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 4:49 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Oops, Jeff beat me to it with my own words.... :)



_________________
Mark Richmond
Chefknivestogo

Richmond Laser
Offline
 Profile  
 
 Post subject: Re: Suisin Inox Honyaki question
PostPosted: Mon Mar 11, 2013 4:56 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 2619
chefknivestogo wrote:Oops, Jeff beat me to it with my own words.... :)

Well you added more to it to make it even more clear. ;)



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 10 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred