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A hardened tang will be prone to breaking as it is hard and more brittle than annealed steel. This is why many factory knives are weak at the shoulders. If it is fully annealed, then it is very soft an can bend easily. This is usually how I do it as the handle material, especially bolsters, prevent it from moving enough to bend. Ideally though you would want a spring temper but that is a lot of work. Some makers harden the the entire knife and temper the tang further with a torch.
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