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Japanese knives/ swords thickness


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Gents,

I'm looking for the width to blade depth ratio on Japaneses knives and swords. Looking for the finished material dimension ( thickness) after forging at the spine and the related depth, I.e. Width of the respective blade.

Any info or a decent source would be appreciated.

Peter

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Thanks Steve, I swa the lack of data out there and I just thought to ask. We generally think .25 in on the spine is the "chopper" utility knife but.....some of the edo period swords are considerably less robust and yet, effective beyond belief.

Peter

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