The custom knife community, as you have all probabally noticed by now, is growing at a rapid rate, every day. The Internet, among many other newly available resources, has enabled collectors around the world, both new and old, to join in this phenomenon without even leaving there homes! As such, these collectors become further educated on what to look for in a superb knife on a daily basis. As a result, the demand for knives that combine aesthetic value with high performance qualities has risen dramatically. Many are no longer happy with a knife that either "looks pretty" or "works well". Collectors, including myself, want both. They want the biggest possible bang for their buck - and I cannot possibly disagree! And so, considering all of the above, it is a great pleasure for me to be able to introduce to you our newest featured knifemaker on KnifeMakers Database.com, Craig Mann of Mann Made Knives!
I'm going to present this profile a little differently from the others. This is mainly due to the fact that when asked for some technical and personla info so that I may present it to our visitors at KnifeMakersDatabase.com, Craig's wife, Amy took the time to write out some very detailed information on Craig, his backround as both a man and a knifemaker, and their life together as propieter's of Mann Made Knives. Many times it's a bit of a struggle to gather all the info I need / want on a particular knifemaker and even then, I always go back and find there is something that has been forgotten. Amy truly made this easy for me, and what better source to acquire information from then the knifemakers wife! We'll start with a personal backround on Craig Mann as written by his wife May, unarguably the best source of info available. Next, we'll move on to the technique and philosophy behind Mann Made Knives, followed by a list of the actual tools, machines and equipment used by Craig in the creation of a Mann Made Knife. At this point, in the section titled "performance," I'll provide an analysis of Mann Made Knives based on my point of view as a custom knife collector and user. Lastly, under "collectability," we'll tie it all together and I'll give my predictions of what I believe we can expect from Mann Made Knives, discussing whether personal investments are feasible, as well as the probable contributions Mann Made Knives will make to the custom knife community as a whole in the near future.
Meet Your Maker
We live a very secluded life from most of society, allowing us time for personal accomplishments, such as bladesmithing. We haven't watched T.V. in over 10 years, having no interest in the news, media or other so called "current events".
Craig's work history is as varied as his blades, though he has excelled in everything he has done. He brings a lot of knowledge from many areas of craftsmanship and metallurgy into play while making his blades. Craig is somewhat of a knowledge junky, he exhaustively researches everything he is interested in, and then he experiments with all he learns. At times it is like living with a mad scientist. He is thrilled to finally be knifemaking/bladesmithing for a living; they have always been such an integral part of his life.
Craig was born and raised in the Highlands of Ontario on a large forested piece of land. Childhood friends included a spider monkey who challenged his tree climbing and fort building skills.
Family oriented, he learned to hunt, fish, camp, build, fix and farm through his parents. With this kind of up-bringing he became a superb athlete and has maintained his strength and abilities, traits which comes in very handy when testing the blades he builds. :-) He graduated from trade school with the highest marks in his class. Licensed Plumbing was a less then
satisfying career for a creative man who loved nature and couldn't bare to be part of another 'new sub-division' of buildings in which he watched his small town destroyed, one lot at a time. Money isn't everything. Though, as a plumber, all the customers were thrilled with his craftsmanship. Some even asked that the piping be left exposed as art, due to its symmetry, and clean lines.
He has collected knives his whole life, and though he treasured each one, none lived up to his expectations. Sharpening knives became a daily ritual. This is when, like many things in life, he said he was going to make the knives himself. He found a task he could put his creativity, his desire for perfection, and his love for life and land into. This is a task which gives meaning to his labor, and it is creating a tool that will hold its value to mankind in beauty and purpose.
Craig’s loss of his little Brother and Father was a great turning point in his life. Instead of walking the path of high finance construction he had naturally fallen into, he decided to turn all his pain and anger into energy, that energy he turns into the blades he makes, which to him represent justice and honor - a path towards righteousness so to speak. He believes in what he does and he does it well.
Craig comes from a long line of tradesmen and craftsman. He could be mistaken for rude at times by tending to point out every little flaw he sees; this seems to be part of working with other craftsmen. I say mistaken for rude as Craig just as readily points out flaws (or at least what he considers flaws - we all think he's nuts when he tries to point them out) in things he builds as well. I think that his quest for the best has been deeply ingrained in him by his family and his upbringing. And as I may have mentioned, he is also a fantastic husband of ten years to a wife who can't believe she scored such a talented gorgeous genius, though I could be biased.
Craig believes the basics of knifemaking are where the most improvement is found, but by incorporating viable new techniques, slight improvements can be made at each step, depending on the end use of the blade. Like the Sub-zero quench; he uses it not as a magic potion, but as a slight improve- ment in steel and knife styles where a slight improvement can be made with that technique.
PATIENCE, TIME, TIME, PATIENCE, ISOTHERMAL TRANSFORMATION, TEST, TEST, TEST…
Plus, HE REALLY GIVES A SHIT! From the people I have met in the world, this is probably the biggest difference I see in Craig. He really cares, he really wants his work to be the absolute best, hands down - and the stubborn bastard won't settle for anything less.
Who do you think should be the next featured knifemaker?
Techique, Philosophy, Disipline
No secrets to blade-making; it is more about amassing the techniques of the different steels involved. Probably the most difficult part is discovering each steels needs for the best outcome. (As a side note to the “no real secrets to blade making,” quip - while that is true by today’s standards, there are always going to be found new techniques to improve the properties of steel and most importantly its crystal structures. Craig came up with an idea he has wanted to put to the test for years now but the equipment needed to accomplish his idea is far beyond our present monetary abilities. To Craig's great dismay, we just discovered the army is experimenting with some of the ideas he had years ago in their future stealth bombers! Brand new stuff; go figure).
Craig is a firm believer in the idea that the smaller you can make the grain while maintaining hardenablility, the better the blade. Grain structure refinement is very important to Craig and he does as much experimentation as possible on the different steels he employs. Example - O1 steel works best for hunters and shorter blades after multiple hardenings, and sub zero quenching. On longer blades the sub zero quenching should be switched for cryogenic treatment or omitted altogether. W1 steel needs multiple normalizing, or multiple oil quenching before hardening in water to achieve the best results we have found to date. W1 is a favorite steel for hamons, we have found a source that guarantees a min .10/.15% Vanadium in their W1 and this simple fact has caused Craig to just about abandon 1095 steel.
The refinement of the grain structure is just one piece of a puzzle however, tempering temperatures and times are just as important to the end blade as the treatments. Every small step has to come together to make a whole and the more accurate each step is done adds up in the end. A great rough in equals a great finish. Lose concentration for a moment, at any step, and that permanently affects how great the final outcome can be.
Craig Mann makes knives of many different styles, suitable for many different purposes - My personal favorites are his blades constructed with the Japanese tradition in mind. Craig takes things a step further and adds his own personal touch such as the gorgeous filework on the tsuba of this knife, dubbed "Samini". The photogrpahs were taken by his wife, Amy, who holds the same standards to her photography as Craig does to his knifemaking. Outstanding!
Tools of the Trade
The following is a short list of the main equipment used by Craig Mann to create his incredible blades. Like the universe, the Custom Knife Community is ever-changing as it is ever-expanding. Many who had called themselves collectors are now taking a seat behind the wheel, so to speak, and are trying their hand at the wonderful, extraordinary art of knife making! Well, art later - first it's pure brute labor and then some... Don't expect many smiles in the beginning and do expect calluses, blisters, splinters, burns, busted nails, scraped knuckles, tons of sweat, most likely a decent amount of blood, and of course, the occasional, more than called for ranting and raving fit after ruining a blade at some point or another - which will happen. I can absolutely guarantee you that my friends.
But we go through that for a reason. There is a deep seeded joy in all of it, especially when one finally begins receiving honestly spoken compliments - not a "yeah... uh-huh... that looks pretty good..." from your brother or friend who you know has a problem giving any kind of constructive criticism, no less just telling you the truth - it stinks. Go back to the grinder! Yes, the joys of custom knifemaking. We do it because we are driven to. We love knives. We treasure ours. We would do anything to be able to do what the "big-names" do. We all have our inspirations whether because of ingenuity in design, strength in performance, aesthetics and artistry... Many of us are on the verge of obsession. And we cannot say why. I know I am! That's the fuel behind KMD folks! And so, I thought it would be both fun and enlightening - possibly a source for an idea or two - to know what Craig is currently working with. Here it is:
45" Neutral Atmosphere Paragon Kiln, boosted to 2350F for select crucible steels if necessary.
Files Wood / diamond / metal, Water Stones, Diamond Paste, Sandpaper coming out of his you know what…
Did we mention files?
As you can see, Craig has some pretty heavy-duty machinery here. Many of us can't really to afford to gather all of these items. I know I can't even afford the Burr-King at the moment! Well, I could, but I like food. There are alternatives, but you have to be careful not to end up buying a useless piece of junk in hopes of saving money and obtaining a machine that will produce the same, or at least similar results. We'll have more on that later in our new series of articles at KMD, but for now, let's get back to this profile and move on to our next section.
Performance & Collectability
One of the necessities, probably the single most important one, of writing a proper review on any knifemaker, is to actually have had at least one of that maker’s knives in your possession at one point in time. Preferably, one should have several of those knives on hand at the time of the review. I'm open to all sorts of ideas, but I don't care what anyone says on this matter. You can't write a proper review from having seen a knife at a show or where ever. You have to be able to hold the knife, not just look at it. It has to be tangible. You have to be able to use it. You have to feel it cut. You have to feel it perform. Just about everything that matters when it comes to how great a knife is cannot be absorbed by the eyes alone.
I have had over a dozen Mann knives pass through my hands so far and I currently have seven, including a sword, on hand at the time of writing of this profile. Now, a profile alone I could do. I can talk about who a maker is, what kind of knives he makes and even how - but I could not determine personally how well (or poorly) built they are. I am truly grateful for this opportunity to be able to include my observations concerning the construction and performance of MMK's in this article.
Some will assume that I am biased because I happen to be selling Mann Made Knives to KMD visitors. I assure you, I would never in a million years jeopardize my personal reputation, the value of my word or my operation as a whole by falsifying the true nature of a certain knife in order to make a quick buck. The fact of the matter is that A) I am brutally honest when it comes to reviewing knives (the fact that I have not written up a poor review is that I haven't had the chance to sell a crappy knife! Of course I've dealt with plenty of crappy knives, but I keep them where they belong - as far away as possible from KMD) and B) I make very little on a sale. KMD offers the highest quality service for the absolute lowest rates available on the Internet or anywhere else for that matter. That being said, let’s look at performance and collectability factors broken down into three sub-sections - Steel, Treatment, and Design.
Craig Mann - Knifemaker and Avid Outdoorsman.
A Mann Made Hunter & a blade from the Betting Mann Series - Available on KMD!
Knifemaker Craig Mann, owner of Mann Made Knives, makes extreme performance blades that are more than suitable for use in any terain on earth...
Craig and Amy Mann are simply a team without compare. Each plays their own part in making Mann Made Knives as much of a success as it can possibly be! Amy's diligence in handling all of the photography, as well as many of the business aspects of the operation, allows Craig to concentrate on what Mann Made Knives could not do without - knifemaking! Most of the communications I establish with this outstanding knifemaking team are handled by Amy while the knives I receive from Craig, well... I wouldn't change a thing! My absolute best wishes to the continuing success of Mann Made Knives!
1) Craig saws off the steel needed for his next sword 2) A different angle on gathering the needed steel
3) A great shot of Craig forging out the new sword4) Still at the forge - Another wonderful shot!
5) The forged sword is prepared for clay tempering 6) The reverse side of the sword readied for tempering
From left to right as they appear: 4 shots of "Malice". Note the dual skull carving on the butt of the knife. Second - 3 shots of a Mann Made Hunter. Third - 3 variations of the "Betting Mann Series," followed by a closeup of the bottle opener built into the last variation, and finally, Craig Mann's "Japanese Style knife, complete with temper lines. All of these photos were taken by Amy Mann, and all of these knives are available here at KnifeMakersDatabase.com!
Steel
All of Craig's knives (aside from the forged W1 swords) are made of O-1 Steel. O-1 is one of my personal favorites when it comes to great blade steel, and by no means am I just saying that for no reason. O-1, an oil hardening tool steel takes an absolutely incredible edge and holds it substantially long when properly treated.
One of the great knifemakers who is truly missed today, Bob Engnath, wrote an analysis on various types of steels used by knifemakers. When speaking of O-1, he stated:
"...Well, the ole' master, Cooper, used it for many years and folks do love his blades because they're tough. Awhile back, one of the best of the blade smiths said that well treated 0-1 would out cut any Damascus,
Speaking of steel... Here's a closeup shot of the tip of the Mann Wakizashi I shot. Many people (you know... the "It's just a knife," people...) see the tip of a sword. We see an incredible accomplishment here. Three bevels are ground and met perfectly at this point - per side! That's a total of six bevels to form the tip; an increibly strong and durable design. Even with the steep angle that meets the master bevel, there is complet continuity of the edge, running from ricasso to tip.
and no one argued with him. Edge holding is exceptional...."
As a long time collector and a guy who has been trying his hand at actually making knives for a little while now, I have to agree with Mr. Engnath. If I didn't think it was true, I wouldn't agree. I agree. I work with O-1, 1095, 5160 and 440C for my stainless and O-1 is currently my favorite by a long shot. It's not the easiest stuff to grind either.
I also own knives made of the above listed steels as well as a few others - ATS-34 of course, various crucible steels, Damascus by several different makers and even one with a fused titanium and carbon fiber blade with a carbide edge (the Darrel Ralph / Warren Thomas Collaboration Butterfly from the 2007 East Coast Custom Knife Show in NY, which can still be seen in the galleries section and yes, it is still not for sale. Sorry. You wouldn't believe the email offers I get ). Of all these knives, the O-1 blades are the sharpest blades and since about 2 years ago, after buying and using knives made out of so many different steels, I have only bought knives made with O-1 when I have personal use in mind. I still buy and love knives made of all sorts of steel when adding to my collection. Just to note, my next user blade choices tend to be W2, 5160 and 52100.
At this point, the only steel I may consider getting a blade made of for hard use would be O-6. O-6 is not commonly used. In fact, I cannot recall off the top of my head any makers who readily offer knives made of it at the moment. (Hint, hint Craig...) According to Engnath, "It's significantly tougher [than O-1], with finer crystalline structure and hard graphitic particles that resist wear... Edges are incredible, lasting even longer than the best Damascus and even 0-1...."
And even O-1... That says a hell of a lot about O-1 for that is a hell of a statement (Outlasts even the best Damascus). If O-6 is truly so much better than why not use it. Well there is a good reason. Because of it's toughness, O-6 is VERY hard to grind. In fact, Engnath said that, "It's pure hell to grind..." Grinding is tolling enough as it is when making knives. If you've never tried it, it takes some getting used to and even when you feel comfortable doing it, you're not. It's never a walk in the park, even with stuff that's easier to grind. This comes down to a great increase in shear labor - hours more than normally - and it is truly physically exhausting on the operator. If that weren't enough, it’s hell on grinding belts and the grinder itself. Belts have to be swapped out more consistently, platens have to be reground, arbors end up wearing down - hell, you may need to refurbish the whole damn grinder after a good week or two - and that means money. Knives made of O-6 would cost an arm and maybe a leg more than their counterparts. The increase in cost may not be feasible for the noticeable difference in performance, especially to the average knife user. However, someone who truly wants all he can possibly get for his money would want one for sure. For now, and this is no disappointment, we have O-1 - which was said to out-cut any Damascus anyway. All in all: an A+ steel. Strong, powerful, razor sharp stuff, and more than cost efficient to boot
What is the price we pay for all these benefits? O-1 is not a stainless steel. If left uncared for, it will rust. Fortunately, Craig's knives come with a piece of Tuff Cloth. This stuff is an oil and silicone free lubricant and protectant against the worse the elements have to offer. Craig gave me a few samples. As always, I was uneasy about using it on any of my knives, but after seeing how it was applied and how easily it can be removed, I coated a few Carbon Steel Bowies of my own. It comes as a little, black cloth. Just rub the cloth on the blade and that’s it. Removes with good old WD40. I wish I found this stuff sooner because it makes caring for blades that would otherwise need more attention a cinch. Apply it and forget it.
Treatment
Craig does all his own heat treating and is constantly experimenting with new techniques and methods to yield the best possible results. In hardening and tempering lies the soul of the blade. Many, many knives are simply hardened and then tempered once, and this can, if done correctly, produce a tough, decent blade.
However, Craig is always going the extra mile - even when concentrating on affordability. Take the new Micarta hunter we just got in for example. This knife has undergone a triple quench and a subzero quench for hardening, followed by a triple temper, producing a blade that is as hard and tough as it can be at the same time.
Wakizashi, Hunters, a Hook Knife and Three Fingere Knives - all available at KMD. This polarized negative image shows how crisp, clean and uniform Craig's grinds and bevels are.
There is a fine middle ground where toughness and hardness can co-exist to make the best blade. Too much, the blade will crack; too little the blade will bend. Craig's process ensures that these two factors meet at their peak range, yielding a blade that can take a brutal battering while the hardness allows for a keen edge that will hold throughout a ton of use.
The heat treating processes that a Mann Made Knife undergoes is perhaps one of the closest things we should pay attention to as users and collectors both. Of course, attention should be paid here when considering the use or purchase of any knife, but perhaps even more so in this case, as it allows us to make many observations, not only about the performance capabilities of Mann Made Knives, but about Craig Mann as a knifemaker, and therefore about the collectability and future values of Mann Made Knives as well. More on that in the "collectability" section following shortly.
Design
Mann Made Knives can generally be defined as a fusion of traditional Japanese and modern tactical weaponry. When we talk about "traditional Japanese design," we are specifically referring to the knives and swords used by the Samurai and Bushi of feudal Japan. The reference to and use of these designs in the knives and swords of today has many subtle advantages. However, the main purpose for creating a knife or sword in this fashion is two-fold; performance & aesthetics.
Craig goes to great lengths to pay close attention to the traditional styles of such weapons, and with good reason. The features of these time-tested swords remain constant for one reason - because they work. If by changing something you don't gain any performance - or worse yet, hinder it - then there is no reason to change it. But many times, sticking with the traditional design is harder than creating something completely different.
Let's take the new, Mann Made Wakizashi for example. Craig sticks with tradition here, right down to the grind. This is by far one of the more difficult grinds to pull off, but in the end, it pays dividends in performance. The traditional Japanese grind, referred to as "Niku" is closest to today’s convex grind. Most knife enthusiasts are familiar with hollow grinds and flat grinds, as they are the most common. Those who know about convex grinds also know that they aren't seen often, the reason being that it simply isn't an easy task to pull off, especially on a longer sword. In fact, Craig will most likely be offering this grind on his Katanas only in the future, which makes this piece a real treat. The convex grind is absolutely ideal for larger weapons that are specifically designed to separate large, tough objects.
The term "Niku" can be directly translated as meaning "meat." The more Niku a blade has, the more convex it is. The convex grind produces one of, if not THE strongest, most powerful edges in knifemaking. If you look at a profile of various grinds, you can understand why. Unlike flat and hollow grinds, a convex grind leaves much more steel behind the edge. This steel acts as a reinforcement to the edge of the blade, allowing it to absorb massive amounts of shock and lending tremendous strength and flexibility to the blade as a whole. This makes it an ideal grind for larger weapons such as swords.
Craig's wife Amy truly sparked my interest on the subject of this traditional Japanese grind. On testing, she reported the following:
"During testing, we compared it to a flat grind Waki. The flat grind
slices into the 2x4 and usually sticks. This Niku-Waki, slices and
shears! It is far more aggressive than a flat ground blade on 2x4's,
phone books, and high density foam targets. For a working class,
practicing martial artist, it is a great and very unique find."
Some other thoughts on this subject... Someone stated that the convex grind, although tough, seems less sharp than other grinds. First of all, tell that to the backed leather padding I use in my photo shoots... After taking the picture of the Mann mark on the spine with the edge down, I realized that gravity alone sank the blade straight through the padding into the backing! This is tough leather and all that was needed was the swords own weight to cut right through! No pushing, no slicing motion... The sword is not as heavy as you would think either.
What can be said, and this is probably what the person I speak of meant, is that due to the width of the blade with all its Niku, when you sink it into a hard object, say a 2x4, it may not penetrate as far. When you cut into something, a blade has to push everything its cutting through to either side. A thin flat grind can therefore get through that space more easily. Again however, this can be overcome by swinging the blade properly - at an angle. Proper movement of the blade lends to this pushing action and the blade will come through with ease. Also, the convex grind would lend much more force or pressure to that pushing / splitting action - far more than a flat grind, and you know what that means for bones and hard parts... These Samurai were not kidding around.
On a final note concerning grinds, I will say that I can see how this grind would not be ideal on smaller knives, or for knives not meant to be used as weapons, cutting through all kinds of matter at ridiculous speeds. But that's exactly what we have here, isn't it? For many other types of knives - hunters, tantos, etc. - Craig uses a frighteningly sharp flat grind. I personally prefer this grind to the well-known hollow grind that is so often used for small and mid-sized knives. Sure, a hollow grind produces a very sharp edge that is easy to sharpen due to the removal of much material which produces a thin blade with concave bevels. However, for this same reason, a hollow ground blade is weaker and subject to crack or fracture more readily than other grinds.
We're almost ready to move on and talk a little about some collectability factors, but since Mann Made Knives are not "handled" in the usual fashion, we have to discuss the way the handles of many of Craig's knives are wrapped, a traditional Japanese art going back hundreds of years known as "Tsuka-Maki."
Second, aside from composition, grain structure and heat treatment, sharpness has to do with two major factors: The angle at which the two sides meet and the width of the center of the meeting point of that angle. The first seven pictures starting from the top left, shown to the immediate right are of several key design features of the Mann Made Wakizashi. Each thumb blows up to a full 1024 pixel photo when clicked and gives a fantastic representation of how the Niku convex grind is done. When a grind like this is done correctly, as it is undoubtedly done here, I am certain that the edge can be every bit as sharp as any other grind. We're talking about the stuff Samurai Swords are made of for God's Sake! And probably no single weapon has ever single-handedly achieved such legendary status. Again, not an easy grind to pull off, but Craig does it with style.
Shots I took focusing on key design features of several Mann Made Knives. Click on a thumbnail to see a full size photo. All of these knives are available in KMD's Knives for Sale section. Oh-Yeah!
Since we're talking design here, here's a pretty cool fancied-up shot of two new MMK Hunters made by KMD. We can make images like this for makers who may be interested. The knives are for sale too!
Tsuka-Maki
This is not just slinging a bunch of string around a handle. It is an art form that goes back many centuries, the art of wrapping the Tsuka (hilt / handle). This practice can take a lifetime or more to master. As an Irish guy familiar with Celtic Knots, I can begin to understand the complexity in some of these wrap designs. Handle wrapping alone can be a one of a kind custom job. Want to try and understand just how much time, patience and perfection must go into this? I'd like you to visit this link: Tsuka-Maki A new page will open (and do scroll down a bit) detailing just how Tsuka-Maki is performed. Quite complex. I am certain you'll be impressed to say the least.
I've examined Craig's Tsuka-Maki very closely. I actually stared at one for a good 20 minutes, probably longer. I did get lost in the pattern. All are beautiful - completely symmetric and as tight as can be. While I consider myself a decent photographer, the pictures I took of the Tsuka-Maki do no justice. In the photo above, the wrapping (called Tsukaito) is done over some wonderfully textured, Dorsal Ray Skin (Same - Shark or Ray skin). The contrast is spectacular. The cord is jet black and the Ray Skin is like bleached ivory.
Not only does Tsuka-Maki have fantastic aesthetic appeal, but it has several performance related enhancements as well. For one thing, out of all the variations of knife handle styles there are, the wrapped handle increases the total width of the knife by the least amount, offering the slimest profile available. This is an important factor to consider when choosing a knife for constant carry. The same goes for weight. The materials used for tsuka-maki are obviously incredibly light, adding practically no weight at all to the knife.
Photos of Tsuka-Maki done on various knives, all by hand, by Craig. Notice how perfectly symetrical and tight the finished work is, and the variations in design. Outstanding! Click Photos to enlarge. Photos taken by KMD.
Speaking of materials, let's look at just what Craig uses in his wrapped handles. Tsuka-Maki is made up of two main components - Same (stingray skin or shark skin) and the wrap itself which traditionally was made using cotton or silk. Craig still uses these materials on his collector grade blades, but for his user class high performance blades, he uses a resin impregnated nylon. This is one of scenarios where the modern tactical materials come into play in the construction of Mann Made Knives.
The resin-cord offers several advantages over its traditional counterpart, the main one being that unlike silk or cotton, it does not absorb sweat, stain, fray or become unravlled after repeated use. This makes it perfect for creating knives that are meant to see a lifetime of use while preserving that highly desired traditional look, Another great aspect of Craig's method is that the resin impregnation creates a super hard finished product similar in feel to carbon fiber or G-10. At the same time, the design itself offers many rigid groves along the length of the handle. This provides a very secure and comfortable grip, giving the user a confidence that the sword or knife is not going to slip. Above all, it truly feels great in the hand.
The numbers are different depending on where you get your info, but as of today, over 80 major types / styles of Tsuka-Maki have been discovered and recorded as used on Samurai Swords by the Japanese. Subtle changes or variations in these major patterns lead to different overall designs that could yield hundreds of diferent types of Tsuka-Maki! Throw in color and underlying material possibilities, and you're talking thousands. Just like the custom knives and swords they are bound to, no two Tsuka-Maki are exactly the same. Some are very complex. Others are quite simple. All of them are unique and beautiful.
Collectability
Please forgive us! This section will be finished within a day or two. Thank you for your patience.
