Dec 7, 2018
Knife-shop owner and author Josh Donald explained that too much ado is made over whether knives are full tang (meaning the steel of the blade goes all the way through the handle) or partial tang (meaning it doesn’t). This is a straw man. Japanese knifemakers often think it’s a waste to use high-quality steel all the way through a knife’s handle, so they don’t do it. Western knifemakers think of it as a sign of quality and durability, so they do.
“Making the Cut” by Tamar Adler from the December 2018 issue of Vogue magazine