Japanese Take Shikomizue, Green Bamboo, T-10 Steel, Real Choji Hamon

Product detailed description

Take Shikomizue Japanese Katana Sword T-10 Steel, Real Choji Hamon

Forged blade made of the highest quality T-10 steel. 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 production of this blade goes through 14 processes up to hand sharpening - the surface of the blade as a mirror. In the final stage, the blade was hand polished with hazuya stone - thus achieving an almost razor sharp edge.

Significant real Choji hamon is created according to ancient traditional methods based on the master blacksmith's many years of experience. This is a top quality replica of a samurai sword, which is suitable for sect tests and can be disassembled into individual parts. This blade has been tried and tested to remove everything in its path ! Sori (blade curvature) is specially designed to achieve the finest and cleanest cuts possible. T-10 carbon steel has an impressive hardness of HRC 58 - the perfect combination of this hardness is underlined by the Sori blade curvature , which makes it easy to cut through tatami, straw mats or bamboo for tameshigiri. The full tang construction of this katana ingreatly increases the sword's power. The tip of the blade is shaped shinogi-zukuri. This katana is suitable for practical use, but Dellinger disclaims any responsibility for injury or damage resulting from use. Keep the sword out of the reach of children ! Any handling of the samurai sword is your own responsibility. Remember, you are wielding a deadly weapon!

Shirasaya is the name given to a special set for a samurai sword, which was formerly used to hold the blade gently. Especially in peacetime, the blades were optimally protected. Many of the shirasaya sets bore a "sayagaki", an inscription giving information about the smith, origin and assignment. The inconspicuous handleless sleeve and hilt were used on the streets of Japan, especially in the late 19th century. At that time, the Emperor forbade the wearing of samurai swords. The shirasaya set, which was very similar in appearance to a wooden sword or a wooden pole, thus cleverly enabled the sword to be worn unnoticed.

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

TECHNICAL DESCRIPTION:

- Total length of the katana - 100 cm
- Weight of the katana including sayi - 1050 g
- Blade length (Nagasa) - 73 cm (including Habaki 2.8 cm)
- Blade type - Shinogi Zukuri
- Blade material - T-10 Hi-carbon steel, sanmai lamination, blade hardness (Hasaki) 58HRC
- Blade thickness (for Habaki) - 0.75 cm
- Blade height (for Habaki) - 3.2 cm
- Blade thickness (Kissaki) - 0.5 cm
- Blade height (Kissaki) - 2.3 cm
- Tip length (shubozukuri-Kissaki) - 3.4 cm
- Blade curvature (Sori) - 2.2 cm
- Hamon - real, Choji type
- Habaki - brass (length 2.8 cm)
- Tsuka (handle) made of bamboo wood + lacquer. The blade is secured with 1 bamboo "mekugi" pin
- Saya - (sheath - cover) made of bamboo wood + lacquer

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.