katana dragon spear horimono T-10 Carbon Steel, Real Choji Clover-Tree Flower Hamon, Yokote

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• Blade material: T-10 Hi-carbon steel
• Saya: (Sheath) Crafted from hardwood with a glossy black lacquer finish and gold speckles. A high-quality silk Sage-O wrap is tied around the Kurigata (knob) of the Saya (sheath).
• Tsuba: (Guard) Made of cast brass with intricate dragon patterns.
• Tsuka: (Handle) The core is made of wood, wrapped in genuine ray skin (Samegawa), and features a black leather 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. On each side of the Tsuka (handle), there is a menuki in the shape of a dragon (ornament under the wrap). The handle is finished with an elaborate 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: 1210 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.