HOSHI Japanese Sword - T-10 Steel, Real Choji Hamon

Product detailed description

HOSHI Japanese Sword T-10 Steel, Real Choji Hamon

Hand forged blade made of T-10 steel of the highest quality. The steel was laminated in the Maru monocomposite configuration - differentially hardened. T-10 carbon steel (1.1% carbon and 0.4% manganese) is very strong and holds its edge very well. The blade, including the bo-hi groove, has been hand polished with hazuya stone in the final stage - this achieves an almost razor-sharp edge and a mirror-like shine.
The distinctive real Choji hamon is created according to ancient traditional methods, based on the many years of experience of the master blacksmith who spent several days making this beautiful weapon. Everything on this sword is individually crafted, including the saya and habaki, and the finest components are used, including top quality saya lacquer and real stingray leather of the highest quality. This is a top of the line replica samurai sword that is suitable for sake trials and can be disassembled into its individual parts. This blade has been tried and tested to remove everything in its path ! The Sori (curvature of the blade) is specially designed to achieve the finest and cleanest cuts possible. All this combined with the choice of traditional Koshirae forged ensures that you get the best in terms of appearance and functionality. The T-10 carbon steel has an impressive hardness of HRC 58 - the perfect combination of this hardness is accentuated by the curvature of the Sori blade, which makes it easy to cut through tatami, straw mats, or bamboo for tameshigiri. The full tang construction of this katana greatly increases the sword's power. The blade is of the shinogi-zukuri type, this type of blade has been produced since the 10th century AD. This katana (samurai sword) is suitable for practical use, the company Dellinger but the company disclaims any responsibility for injuries and damages caused by use. Keep out of reach of children ! Any handling of the samurai sword is your own responsibility. Remember that you have a deadly weapon in your hands !

This is a highly crafted and fully functional replica of a samurai sword.

TECHNICAL DESCRIPTION:

- Total length of katana - 104 cm
- Weight of katana including sayi - 1500 g
- Bladelength (Nagasa) - 74 cm (including Habaki 2.8 cm)
- Bladetype - Shinogi Zukuri with bo-hi groove
- Bladematerial - T-10 Hi-carbon steel, sanmai lamination, blade hardness (Hasaki) 58HRC
- Bladethickness (for Habaki) - 0.75 cm
- Bladeheight (for Habaki) - 3.2 cm
- Bladethickness (Kissaki) - 0.5 cm
- Bladeheight (Kissaki) - 2.3 cm
- Tiplength (Kissaki) - 3.8 cm
- Bladecurvature (Sori) - 2.2 cm
- Hamon - real, Choji type
- Habaki - brass (length 2.8 cm)
-Koshirae : Tsuba - cast
- Tsuka (handle) - wooden core, covered with genuine stingray leather (Samegawa), with white silk ITO wrapping. Blade secured with 2 bamboo'mekugi' pins. Decorative menuki (ornament) on each side.
- Saya (shell - cover) - made of hardwood - Japanese black glossy lacquer with metallic splash - perfect handmade

Dellinger guarantee: Dellinger comes with a 100% satisfaction guarantee or risk-free money back guarantee. We guarantee an excellent product that will give you the best service. Each sword or katana is packaged in a deluxe sheath and can be a wise gift solution for a birthday, wedding or Christmas.

samurai sword warranty - examples of misuse

In general, these are all activities except for traditional chopping test techniques, which involve chopping into special mats.

- Cutting branches, trees and bushes: for this activity people have developed other tools such as axes or machetes.

- Chopping, or swordplay with another sword: destructive damage to the blade of a samurai sword - samurai avoided any direct contact with the enemy to avoid damaging the blade. The repair was long and expensive.

- Never wear a sharp samurai sword with the blade exposed in public: Always keep the sword sheathed in the Saye (scabbard). In Germany and other EU countries, this is even an obligation prescribed by gun law.

- Never insert a dirty blade into the Sayi: If you are performing chop tests on fruit, clean and preserve the blade immediately after chopping, otherwise the blade will rust and oxidize.

- Never leave your sword in a damp place such as a porch, shed, cellar or conservatory: This traditional weapon definitely does not deserve such treatment. Always clean the blade after use, brush with oil and store the sword in a dry place.