katana dragon horimono T-10 Carbon Steel, Real Suguha/Choji Hamon, Yokote

Do you need some advice?

We will be happy to help you with your selection or answer your product questions! Call our customer service line at +420 601 390 216, which is available for you Mon - Fri, 7:30 am - 4:00 pm!

• Blade material: T-10 Hi-carbon steel
• Saya: (Sheath) Made from hardwood with a glossy black and burgundy lacquer finish. A high-quality silk Sage-O wrap is tied around the Kurigata (knob) of the Saya (sheath).
• Tsuba: (Guard) Made of steel with a dragon and clouds motif.
• Tsuka: (Handle) The wooden core is wrapped in genuine ray skin (Samegawa), dyed red, and features a black silk wrap (Ito). The katana blade is secured with two mekugi (bamboo pins), allowing the blade to be detached from the handle by removing these pins. Each side of the Tsuka (handle) has a dragon-shaped menuki (ornament under the wrap). The handle is finished with a distinctive decorative Kashira (end cap).
• Total Length of the Katana (without Saya): 106 cm
• Blade Length (Nagasa): 76.0 cm (measured from the end of the Habaki)
• Tsuka Length (Handle): 28 cm
• Tip Length (Kissaki): 4.5 cm
• Blade Thickness (at Habaki): 0.75 cm
• Blade Height (at Habaki): 3.1 cm
• Weight Without Saya: 1150 g
• Blade Thickness (at Kissaki): 0.6 cm
• Blade Height (at Kissaki): 2.1 cm
• Habaki: Made of brass (length 2.8 cm)

We will craft a katana according to your specifications

We specialize in custom-made katanas, wakizashi, and tanto knives tailored to our customers' wishes. The production time after a 30% deposit is paid ranges between 60-90 calendar days.

• In general, this includes all activities other than traditional cutting techniques used for testing cuts on special mats.
• Cutting branches, trees, and bushes: Tools like axes or machetes were specifically designed for such tasks.
• Striking or fencing with another sword: This leads to destructive damage to the blade of the samurai sword. Samurai avoided any direct contact with enemies to prevent blade damage, as repairs were lengthy and costly.

• Never carry a sharp samurai sword with an exposed blade in public: Always keep the sword sheathed in its Saya (scabbard). In Germany and other EU countries, this is legally mandated by weapons regulations.
• Never sheath a dirty blade into the Saya: If you perform cutting tests on fruit, clean and preserve the blade immediately after cutting to prevent rust and oxidation.
• Never leave the sword in a damp location such as a porch, shed, basement, or conservatory. This traditional weapon deserves better care. Always clean the blade after use, oil it, and store the sword in a dry place.