It's nice to have the right tool for the job, and knives are no exception. The Tanto blade, or Tanto style knife has it's roots in Japan, and it's actually considered a sword, not a knife.
Now the American version is a little different, the blade tends to be straight with no belly on the USA style of Tanto blades.
Question is; where do Tanto blades shine (if at all), and where are the weak? What are your thoughts on the Tanto style of knives? Like em, hate em? Own any?
Now the American version is a little different, the blade tends to be straight with no belly on the USA style of Tanto blades.
Question is; where do Tanto blades shine (if at all), and where are the weak? What are your thoughts on the Tanto style of knives? Like em, hate em? Own any?