#SIGO Golok of Java
Primary function as a villager’s chopping knife. Traditional Kayu Besi hardwood handle & scabbard, secured by a nylon frog belt attachment.
Original K. Spencer Design 2002 – after the style of Javanese golok. Hand-forged & crafted by village bladesmiths of Bandung in Java.
The 35-cm long blade with a cutting edge of 32cm, is hand-forged & ground from 6-mm thick spring steel and tapers to 2-mm at the tip.
Overall length is 50cm, and 55cm when sheathed.
The knife weighs 510-gm.
- The slightly oversize handles can (if required) be quickly & easily customized using a file & sandpaper to suit the user’s hand. Contour for comfort.
- Angled-down grips ensure the knife is always ‘live’; that is, the working part of the blade is ‘pitched’ forward ready to be activated. Blades with angled-down grips have more ‘follow-through’.
The Cutting Technique
The following technique will maximize cutting efficiency & minimize fatigue.
1. Firmly grip angled-down handle with forefinger & thumb and loosely grip with three remaining fingers
2. Cock hand back at the wrist for forward, backward, upward & downward slashes.
3. And finally;In a relaxed fashion, sweep & direct the working part of the blade (about 12 to 14-cm back from the tip) to the point of focus. At the moment of impact un-cock the wrist & ‘snap’ the three fingers firmly around the handle.
This almost effortless procedure ‘draws’ the blade & provides much impetus to the cutting impact – sometimes referred to as the ‘bite’ of the blade
A word of warning.
Make sure that you (and others) are safe from the glancing blow of a mis-timed cut. For example, if slashing downwards on your right hand side into hard deadwood, make sure that your right leg is well forward out of the way of a glancing blade. Before doing any cutting job ask yourself, “Is it safe?”
Practice makes perfect.
With practice this simple technique can be perfected and a blade swinging rhythm can be achieved - a kind of effortless cutting efficiency that can be sustained for long periods - just like the villagers and field workers of the Indonesian Archipelago.
Blade maintenance. Keep blades sharp and lightly oiled when not in use. Remember, the best way to sharpen a knife is never to allow it to get dull – keep it touched up by stone or steel.