This post looks at the functional components of a saw – the blade and teeth.
“The Japanese saw (Nokogiri) is more delicately made than the English one, but I do not hesitate to state that the Japanese tool is decidedly the better of the two in principle as a cutting instrument. Firstly, it will be seen that the blade is in tension when cutting, and therefore a thinner blade can be used, and the ‘kerf’ or waste wood, be reduced. Secondly, the teeth are long, and the cutting points are properly formed to produce a cutting, and not a scraping, action.”
George Cawley, Wood, and its application to Japanese artistic and industrial design, p.194-223, Transactions and Proceedings of The Japan Society, London. Vol.II (1892-93)
Teeth
One of the things that differentiates Japanese saws, both from Western saws, and from each other is their teeth. The same form of saw can have different teeth, which therefore makes its utility different. Saw teeth classically come in two configurations: cross-cut and rip. However they often use different teeth patterns for softwood and hardwood, and as Japanese craftsman use predominantly softwoods like pine, cedar, white oak, and Japanese cypress, the softwood pattern is often the most common.
Rip teeth
Rip teeth, which cut along the wood grain are known as tatebiki. Rip teeth are wedge shaped with sharply pointed tips. The teeth to cut softwoods have a sharp angle so they can “bite” the wood, whereas the hardwood teeth have a larger angle which adds strength and prevents the teeth digging in. In many rip saws teeth are graduated from large to small from toe to heel. This allows for an easier start to sawing by using the back of the saw for the first few cuts and then transitioning to the entire blade.
Crosscut teeth
Cross-cut teeth cut across the wood grain and are known as yokobiki. Crosscut teeth are not pointed, but instead have a chisel-like finish, with multiple cutting edges. These points score the wood so that it does not tear. The general shape of cross-cut teeth is very different to their western counterparts. Like the rip saw, the saws do vary for softwood and hardwood – the shape is not altered, however the bevel of the upper cutting edge has a greater angle for hardwood. The teeth normally have a small amount of set, however some crosscut saws have no set, e.g. flush cutting saws.
Hybrid teeth
Rip and crosscut right? It would be unwise to think things were that simple. There are additional types of teeth that are a combination between ripping and crosscut teeth, sharpened like knife-points instead of chisel-points. In Japanese these are known as ibara-me teeth for softwood and nezumi-ba teeth for hardwood. They are often used in saws suitable for cuts other than the traditional 90 degrees. They are filed like crosscut teeth to score the wood, and have the large maw of rip teeth to remove waste expediently.
In recent years another tooth configuration has appeared, the ikeda-me for use in cross-cutting. This tooth configuration generally has a series of cross-cutting teeth to score and cut the wood, alternating with a couple of ripping teeth to clear out the kerf. For example, Hishika have an improved Dozuki saw with an ikeda-me style tooth configuration, allowing crosscut, rip, and diagonal cuts to be made. Their configuration includes a special clearing tooth every 2-3cm to clear out waste.
Some manufacturers also have their own teeth innovations. For example Gyokucho have a configuration known as Hijirime on some of their saws. This provides for a variation in the height of the teeth edges four normal size teeth, followed by four lower teeth, etc. It supposedly improves cutting quality with the lower edges removing waste.
Teeth-per-inch
Saws are often differentiated by their coarseness, or teeth-per-inch (TPI). The finer the teeth (higher TPI number), the cleaner the cut surface will be. Conversely, the rougher the teeth (smaller TPI number), the faster the cut will finish, but the rougher the cut surface will be. Blades for cross-cut generally have a higher TPI number, while those for rip-cut have a smaller TPI number. Some Japanese manufacturers have opted for a more metric term, and instead use the term X/30mm, which is really just the number of saw teeth (X) in 30mm, versus 25.4mm (1-inch).
Impulse-hardening
The teeth on most replaceable blade saws are impulse-hardened. This means that the the cutting edge is heated for 0.003−0.005 seconds by applying an electrical current at 27.12MHz. Most manufacturers will provide some information on teeth hardness – some will provide information on both teeth hardness, and blade hardness (they are different).
There are generally two methods of measuring hardness described by saw manufacturers: (i) Vickers Hardness (VH) number, and (ii) Rockwell C Scale hardness (RC). These tests measure the hardness of a material as its ability to resist permanent deformation from an applied force. A higher value implies stronger and harder steel, which in turn means longer edge retention, at the expense of durability, i.e. the teeth are more brittle.
For example the teeth on Z-Saw saws are hardened to HV800-950 (64-68 RC), whereas those on the G Razorsaws are impulse hardened to HV900-1200 (67-70 RC), and the Nakaya saws are hardened to HV900 (RC 67). How much harder is a Japanese teeth? If we take a Western saw with teeth rated at 52 RC, and a Japanese saw with teeth impulse hardened to 64 RC, then the latter would be about 58% harder.
Saw blades
Due to the fact that pulling a blade puts it in tension, there is less chance of bending or breaking the blade, and as a result the blade can be made extremely thin. Hard, brittle steel can be used to construct the blade, and due to the fact that the blade is so thin, it will cut a narrow kerf, and cut fast. The thin blade also allows for delicate, precise cuts.
Western saw blades are anywhere from 0.02-0.032” (e.g. Lie-Nielsen 0.51-0.81mm) in thickness. Japanese saws are much thinner. Some of the thinnest saws are only 0.2mm in thickness (that’s the thickness of two sheets of paper), and the thickest saws, typically Ryoba are 0.7-0.9mm.For example, some Dozuki saws made by Hishika have a blade thickness of 0.2mm. The kerf is the thickness of the cut made by the blade, and Japanese saws tend to have a narrow kerf.
Blades are also much harder than Western saws. Saws manufactured by Z-Saw are made of steel which has a hardness of HV540-580 (52-54 RC). In comparison, many Western saws, e.g. panel are in the range 49-52 RC.
Hand made blades often have a blade whose thickness is tapered, with the end teeth thin, and gradually becoming thicker near the handle. Some saws, also have sat is known as a “woodpecker tooth” which is used for pocket cutting.
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