Shanghai McCoy
Member
I was messing around with a funky old butcher styled knife, taking remains of the scales off, and it appears that the tang is just soft but the blade portion was hardened.
It's just an old unmarked knife so I'm wondering if this was a standard thing for the cheaper of the cheap old knives?
I'm thinking that older knives I've encountered in the past were heat treated full length. But now I'm not so sure...?
It's just an old unmarked knife so I'm wondering if this was a standard thing for the cheaper of the cheap old knives?
I'm thinking that older knives I've encountered in the past were heat treated full length. But now I'm not so sure...?