The Varieties of Japanese Chisels Part 3 – The Shinogi Oiirenomi (鎬追入鑿）

“The best investment is in the tools of one’s own trade.”

Benjamin Franklin

The next variety of oirenomi we will look at is called the ”shinogi oiirenomi” (鎬追入鑿).

Shinogi (鎬) means ”ridge” as in the angled ridge of a rooftop or mountain. It is pronounced “she/noh/gee.” I believe the word was borrowed from the sword world where it refers to an angled ridge design on the back edge of Japanese swords (shinogizukuri 鎬造り). This detail is used not only in tatakinomi but in tsukinomi as well.

Shinogi oiirenomi are beveled like mentori oiirenomi but are different in that the bevels extend all the way to the center line of the blade’s face creating a definite ridge. The thickness of the blade’s right and left edges is typically thinner than oiirenomi making it easier to get into tight corners.

I am very fond of this handy, lightweight style of oiirenomi and keep a 10pc set mounted to the inside of my toolchest’s lid.

The downside to this design is that the chisel blade loses some stiffness compared to other styles, so they are less than ideal for heavy-duty wood hogging.

Some call these ” umeki” or ” dovetail” chisels. Indeed, some blacksmiths will grind the bevels to a very thin edge for this purpose.

My blacksmiths will not create these thin edges for three reasons: First, shinogi oiirenomi are not all that rigid to being with, and thinning the sides further is inviting breakage. Second, warpage is especially difficult to control in thin cross-sections resulting in more rejects and increased costs. And third, people always cut themselves badly using chisels with sides made thin enough to actually fit dovetails. Neither my blacksmiths nor I want that responsibility.

Most umeki chisels do not have the thin sides most people expect.

If you need very thin, sharp sides, you should grind and polish the side bevels yourself. Don’t forget to keep a first-aid kit close by, one you can use with just one hand. Seriously.

Shinogi oiirenomi are available in the same widths as oiirenomi.

In the next post I will introduce an old-fashioned but still useful oiirenomi called the “kakuuchi oiirenomi.” Stay tuned.

YMHOS

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Links to Other Posts in this Series

• The Varieties of Japanese Chisels Part 1 – The Main Categories
• The Varieties of Japanese Chisels Part 2 – The Mentori Oiirenomi (面取追入鑿）
• The Varieties of Japanese Chisels Part 4 – Kakuuchi Oiirenomi (角打追入鑿）
• The Varieties of Japanese Chisels Part 5 – High-Speed Steel Oiirenomi (HSS 追入鑿）
• The Varieties of Japanese Chisels Part 6 – The Mortise Chisel (Mukomachi Nomi 向待鑿)
• The Varieties of Japanese Chisels Part 7 – The Nihon Mukomachi Nomi (二本向待鑿)
• The Varieties of Japanese Chisels Part 8 – The Atsunomi （厚鑿）
• The Varieties of Japanese Chisels Part 9 – The Uchimaru Nomi Gouge （内丸鑿）
• The Varieties of Japanese Chisels Part 10 – The Sotomaru Nomi Incannel Gouge （外丸鑿)
• The Varieties of Japanese Chisels Part 11 – The Tsuba Nomi Guard Chisel (鍔鑿）
• The Varieties of Japanese Chisels Part 12 – The Usunomi Paring Chisel (薄鑿)
• The Varieties of Japanese Chisels Part 13 – The Shinogi Usunomi 鎬薄鑿 Paring Chisel
• The Varieties of Japanese Chisels Part 14 – Kote Nomi (鏝鑿Trowel Chisel)
• The Varieties of Japanese Chisels Part 15 – Ootsuki Nomi 大突き鑿
• The Varieties of Japanese Chisels Part 16 – HSS Atsunomi
• The Varieties of Japanese Chisels Part 17 – Sokozarai Chisel
• The Varieties of Japanese Chisels Part 18 – The Hantataki Chisel