katana MOMI - 2.30 Shaku, carbon steel T-10, real hamon Choji, Yokote
Code: K-745
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Product detailed description
Katana Momi, T-10 Hi-Carbon Steel, real hamon Choji, Yokote
nagasa 2.30 Shaku, chu kissaki
- Blade material - T-10 Hi-carbon steel
- Saya: (shell - cover) made of hardwood in black glossy finish with gold sprinkling. High-quality dark green silk Sage-O braid is tied around the Kurigata (button) of the Sayi (sheath-cloak).
- Tsuba: (guard) cast brass with natural motif
- Tsuka: (handle) wooden core wrapped with genuine stingray (Samegawa) skin dyed reddish with dark green braid - Ito. The blade of the katana is secured with one mekugi (bamboo pin). You can remove the blade from the handle by pulling out this pin. On each side of the Tsuka (handle) there is a menuki (ornament under the braid). The ending of the handle (Kashira) and Fuchi is copper with a flower motif.
- 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) - 4.0cm
- Weight without Saya - 1042 g
- Habaki - brass (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.
Additional parameters
| Category: | katana |
|---|---|
| Warranty: | 2 years |
| Weight: | 1.265 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: | ne |
| suitable for sectional tests: | Yes |
| The item has been sold out… | |
