Wiki-Gusset -Machi-
Machi: Characteristics, Role, and Related Information
Machi is an important part of Japanese knives, referring to the step or gap found between the blade and the handle. Below is a detailed explanation of its characteristics, role, and related information.
Characteristics
Position:
- Machi is located between the "ago" (the very bottom part of the blade near the handle) and the "nakami" (the portion inside the handle).
- It is the connecting area where the blade meets the handle.
Size:
- The presence and size of Machi vary depending on the type of knife.
- For example, knives such as yanagiba and usuba often feature Machi, while deba and nakiri knives generally have little to no Machi.
Role
Dimension Measurement:
- In traditional Japanese knives, the blade length is measured from Machi to the tip (kiri-saki).
- For example, a 7-inch (210mm) knife may have a blade length of approximately 195mm when measured from the ago to the tip.
- Therefore, the presence of Machi affects how knife sizes are indicated.
Durability and Balance:
- Machi plays an essential role in the durability and balance of the knife.
- When designed properly, it strengthens the connection between the blade and the handle, reducing the strain during use and providing better overall balance.
Design Element:
- Machi also influences the aesthetic design of the knife.
- Especially in high-end Japanese knives, this area is often beautifully finished, making it an important visual element.
Summary
Machi is a crucial element in Japanese knives, significantly impacting their performance and usability. Understanding this part is valuable for chefs and knife enthusiasts when selecting or maintaining knives, ensuring a better fit and longevity.
Related websites
Decoding Japanese Knives: Understanding Parts and Names | KIREAJI