The rice knife (or “kama”) is a small sickle attached to a light wooden handle for cutting brush, vines, grasses and sprays. It’s a great tool for managing forests and gardens because it allows for selective weeding, pruning and “chop and drop” mulching.
The blade is made from layered steel, called “san mai” in Japan, where the hardened steel edge is enveloped by a soft steel jacket. This allows the edge to hold an edge for a long time whilst making the entire blade durable and tough. The steel used for the edge material is reclaimed from old, high carbon harrow teeth.
A steel ferrule and pin hold the blade in place on the handle. The handle itself is made from either re-purposed hardwood handles or maple harvested from our land. The 14″ handle allows for ease of cutting vegetation close to the ground without having to bend over so much.
The tool can be taken completely apart for repair by simply removing the pin.
The rice knife can come with different sized blades and handles. If you’re curious about this, contact me so we can determine what you need.
Total length: 17.5″
Blade dimensions: 4-5″ curved, knife beveled, 1/8″ thick at tang
Blade Type: “San-mai” layered steel, hardened to between 55 and 60 HRC
Handle length: 14″