katana Arashinoumi made of AISI 1075 carbon folded steel, real Hamon
Code: ST-109
GOODS IN STOCK
shipped immediately
FREE SHIPPING
on orders from 42€
DELLINGER STORES
Prague, Hradec Králové
CUSTOMER SERVICE
we’ll help you choose
Related products
Product detailed description
Katana Arashinoumi, AISI 1075 Hi-Carbon Steel, real hamon Choji, Yokote
nagasa 2.34 Shaku, chu kissaki
- Blade material - folded steel AISI 1075
- Saya: (shell - cover) made of hardwood covered with polished stingray leather. The high quality silk burgundy Sage-O braid is tied around the Kurigata (button) of the Sayi (sheath-covering).
- Tsuba: (guard) cast steel with wave motif
- Tsuka: (handle) wooden core wrapped in genuine stingray (Samegawa) leather with burgundy white braid - Ito. The blade of the katana is secured with two mekugi (bamboo pins). You can remove the blade from the handle by pulling out these pins. On each side of the Tsuka (handle) there is a menuki (ornament under the braid). Decorated end of handle (Kashira).
- Total length of katana (without saya) - 103 cm
- Blade length (Nagasa) - 71,0 cm (from the end of Habaki)
- Length of the handle - 27 cm
- Weight without Saya - 1300 g
- Habaki - steel (length 2.5cm)
- In general, these are all activities except for traditional chopping test techniques, which involve chopping into special mats.
- Chopping 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 occurs - samurai avoided any direct contact with the enemy to avoid damaging the blade. The repair was long and expensive.
- Never carry a sharp samurai sword with the blade exposed in public: always keep the sword sheathed in the Saya (scabbard). In Germany and other EU countries, this is even an obligation prescribed by gun law.
- Never insert a dirty blade into the Saya: If you are performing chopping 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 certainly doesn't deserve such treatment. Always clean the blade after use, brush with oil and store the sword in a dry place.
