Making tanto blade

[@katanamaking2606]

Marshall Duncan: I don't know these steels. However, I use CZ standard 19 191 for knives. It is an unalloyed high carbon steel with a C content of about 1.1%. The risk of cracking during quenching is similar, perhaps a little higher, to traditional steel. Experience is important. At the beginning of practice, 9 out of 10 blades broke. Hold on.

[@eroltaskin]

Emeğine sağlık üstat ! Japon usulü çelik hazırlamak ve çeliği kılıca dönüştürmek ; tebrik ederim !Umarım güzel bir çırağın olur ve yeni nesillere bilgini aktarabilirsin !Kolay gelsin ve de iyi çalışmalar !😊😊😊

[@ermek4221]

Nice! Good work!

[@Karasu_Saigo]

Excelent my friend!

[@ДмитрийСемчук-л3б]

Здравствуйте. Очень интересный сюжет 👍 Вы не задумываясь об создании клинков использовавшихся на ваших землях: двуручник, корд или карабэла.

[@detectivekonon803]

god job bro

[@christoffchris9821]

I enjoy watching your Videos a lot. Is there a way to contact you? I really would Like to learn something from you.

[@katanamaking2606]

www.pavel-bolf-katana-kaji.com/cs/kontakt

[@ace4069]

57:32 dogo in da workshop what will he do??????!?!?!?! i bet he's the one who manages the whole place to lil man looks important to be there

[@jjwmacdo]

Is this kanmuri-otoshi or unokubi zukuri? Either way, great tanto and great video. Keep it up!

[@CodyJuenke]

Do you have a site where you sell the blades you make?

[@katanamaking2606]

www.pavel-bolf-katana-kaji.com/en/

[@CHIKINBEATZ]

What kind of clay do you use for hamon?

[@katanamaking2606]

kaolin

[@noneyabidness9644]

No sound? Or is it just me?

[@Karasu_Saigo]

Just you...