View Single Post
Old 10th April 2005, 04:45 PM   #7
tom hyle
Join Date: Dec 2004
Location: Houston, TX, USA
Posts: 1,254

I'll try to address each thing; the quote below is to help me.

Some matulis/balisiong (please do not mistake my lack of knowledge of the names for a lack of familiarity with the swords) are "chisel ground' and I think they're the older ones, but maybe the more Southern ones. The blade style seems to fade into talisbesques and then talibons. This chisel grind though is of the type on old talibons; an overll wedge-section, maybe humped on one side flat on the other (didn't know if you'd get "humpy-flatty" ) and are only chisel sharpened/bevelled at the very edge. Anylyzing the orientation of the edge and the overall wedge shape within the hilt is a real fun and interesting thing to do with old swords; you might be surprised.

The cut point is Spainish/European, and is seen in former Spainish colonies, but on their local forms of blade; cut point machete, etc. The cut point is European, not the matulis, is what I was saying. Now watch me contradict myself, because the matulis, while a basically, especially the c-grind ones, native blade, similar to though straighter than a talibon blade, is in its tang and some might say (though I disagree) its crossguards (note yours lacks this, another missing weapon feature) openly Euro-influenced. The handle seen here seems Euroish, but also resembles Japanese styles; it is however, only seen as such out of PI, AFAIK.

Nothing odd about military work knives......maybe more;; gotta go....
Originally Posted by Ian
Thanks Tom.

In a previous post about a similar cut point knife, I think you indicated that the cut point was used to indicate a non-military or "non-aggressive" use. Here we seem to have a military knife with this "non-aggressive" feature. That seems odd.

I am also going to suggest that this style is not a traditional Philippine trait in weapons making, but more likely a Spanish influence and thus could be found elsewhere in other regions under Spanish control. To give it a local Filipino name such as a cut point matulis/balasiong does not mean that it would necessarily be unique to the Philippines -- perhaps we just recognize it better there because we have more familiarity with the Filipino weapons than, say, those of Mexico, Cuba, Central or South America. I think that is what Juan Perez was implying in his reply on the other forum.

As a person with a good eye for how edged weapons are made, what do you think of the forging of this blade with a flat back (reverse side) and a curved front (obverse side) ground to the edge. It's not like a Visayan blade at all, which has a typical chisel grind.

Also, the handle is ovoid (egg-shaped) in cross-section, with the "thin" section running along the underside of the handle were there is quite a "ridge" for the fingers to wrap around. This is unlike the usual Flipino hilt configurations that are based on a round cross section, sometimes carved to hexagonal or octagonal shapes but still essentially of cylindrical design.
tom hyle is offline   Reply With Quote