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Egg Manji Katana – T-10 Carbon Steel, Real Choji Hamon, Yokote
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Product detailed description
- Blade material - T-10 Hi-carbon steel
- Kashira: Higo/Tenso
- Saya: (shell - cover) made of hardwood with black glossy lacquer. High-quality silk Sage-O braid is tied around the Kurigata (button) of the Sayi (sheath-cloth).
- Tsuba: (guard) cast brass
- Tsuka: (handle) wooden core wrapped in genuine stingray (Samegawa) leather with light leather 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 on the braid). Distinctive decorated end of handles (Kashira).
- Total length of katana (without saya) - 100 cm
- Blade length (Nagasa) - 69,5 cm (from the end of Habaki)
- Length of the handle - 27 cm
- Tip length (Kissaki) - 8.0cm
- Blade thickness (for Habaki) - 0.75cm
- Blade height (for Habaki) - 3.1cm
- Weight without Saya - 1010 g
- Blade thickness (Kissaki) - 0.6cm
- Blade height (Kissaki) - 2.1cm
- Habaki - brass (length 2.8cm)
- 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.
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Additional parameters
| Weight: | 1.3 kg |
|---|---|
| steel - blade material: | T-10 Hi-carbon steel |
| the length of the blade (nagasa) from the end of the habaki: | 2,30 Shaku - 69,5 cm |
| Hamon: | Yes |
| Bo-Hi groove: | no |
| suitable for cut-off tests: | Yes |
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