Posted by
Easy WoodCraft on
Apr 17, 2017
My Japanese chisels are absolutely a joy to use. With their wood handles and short blades, they balance perfectly in my hand. The special laminated-steel construction creates a blade that is easy to sharpen yet maintains a keen edge. How can they offer so much in such a small package? For starters, the construction of Japanese chisels differs considerably from that of their Western cousins.
Bi-metal blades
Unlike the blade of a Western chisel, which is forged from a single piece of steel, a Japanese chisel is made from two distinct layers that are forge-welded together. The lower layer is a high-carbon steel that's very hard (typically Rc 60 to 65). Although this can maintain a razor edge, it's quite brittle. So a mild low-carbon layer is welded on top of it to support the brittle metal by absorbing impact. The backs of the chisels are often hollowed out in the center to make flattening easier.
Basic use
Most Japanese chisels have ferrules on each end of the handle to prevent splitting. Since the blades are stout and the handles are short, even a bevel-edged Japanese chisel can take the punishment of repeated blows from a mallet or Japanese hammer (
see Japanese Hammers). There is a huge range in quality and cost for Japanese chisels. If you're starting out, I'd advise beginning with a less-expensive set.
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