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Korean Knife

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2 comments

  • 101AIRBORNE
    I am not a blade person. Go to: www.jouster.com
    There is a blade forum....perhaps able to answer your questions if IS
    does not answer first. Good luck 101
    0
  • queeksdraw
    Robert I may be able to help,maybe not. Is there a tang stamp? this would be on the tang near the handle. Is it cold stamped in or hot stamped? Is the knife carbon steel (dull dark color) or stainless steel (brite in color)? How thick is the knife stock at the thickest point most likely across the back? you can send a picture to my profile address if you like.just click on my nick name it will take you there.

    You'v gota kill it to grill it
    0

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