All About Pocket Knives

Can any one help me identify this Japanese knife?Blades are not stamped. I question why the advertising is all in English?It is 3-1/2" long and a main blade 2-1/2". The brass liners wrap around the handle material.

Pretty cool knife. Looks like they must have been marketing it to the American public. Not like these days when almost everything comes from overseas.

Is the blade selectively heat treated(just a portion of the blade hardened) or is it san-mai?(hard steel between two layers of softer steel)or is the shade area a result of sharpening,
Greg

The blades have not been sharpened. They acually look like different heat treat.When you look at blade with the naked eye it looks like it was sand blasted,but through a magnifier you can see that it was not.

Differential heat treating does not make sense to me on a folder nor does it look as if it were layered metal.

I kind of looks like at one time there was some rust or oxidized metal that has been cleaned up.

It does appear that it has been sharpened at one time. If you look at the tip of the blade (the cutting edge) and then look at the cutting edge under the nail nick you can see that there is distinctly an uneven bevel on the cutting edge. Real common for the tip not to sharpened at the same angle as the belly of the blade.

It may have been cleaned at one time, you would be surprised at what some of today's household cleaners have in them, let alone 30 years ago.

The other funny thing about the blades is that the discoloration is the same on each side. There is definately some sharpening marks and scratches on the lower blades,but the top part looks not sand blasted but acid etched.Hoping someone can understand what "Furkurin" means.

Some laminated and selectively heat treated Japanese knives.Can you get a better closeup of the blade.

A hamon from differential heat treating and some steels clay is used, not really a clay more slurry like but the name sticks.