katana Omedetō Japanese Sword - T-10 Steel, Real Suguha Hamon, Yokote

Product detailed description

katana Omedetō Japanese Sword T-10 Steel, Real Choji Hamon, Yokote

Hand forged blade made of T-10 steel of the highest quality. The steel was laminated in the Maru monocomposite configuration - differentially hardened. T-10 carbon steel (1.1% carbon and 0.4% manganese) is very strong and holds its edge very well. The production of this blade goes through 14 processes up to hand sharpening- the surface of the blade is like a mirror. The blade has been hand polished with hazuya stone in the final stage - this achieves an almost razor sharp edge.

Distinctive real rare SUGUHA hamon is created according to ancient traditional methods based on the master blacksmith's many years of experience. This is a top quality replica of a samurai sword, which is suitable for sect trials and can be disassembled into its individual parts. This blade has been tried and tested to remove everything in its path ! Sori (blade curvature) is specially designed to achieve the finest and cleanest cuts possible. T-10 carbon steel has an impressive hardness of HRC 58 - the perfect combination of this hardness is underlined by the Sori blade curvature , which makes it easy to cut through tatami, straw mats or bamboo for tameshigiri. The full tang construction of this katana ingreatly increases the sword's power. The blade tip is shaped shinogi-zukuri and chu kissaki with real Diamond-Shaped Yokote, which is very well defined by the hamon running the full length through the Boshi. This katana (samurai sword) is suitable for practical use, but the company Dellinger disclaims any responsibility for injuries and damages resulting from use. Keep the sword out of the reach of children ! Any handling of the samurai sword is your own responsibility. Remember that you are holding a deadly weapon!

This is a highly crafted and fully functional replica of a samurai sword.

Owning a katana with Yokote means having a real sword!

TECHNICAL DESCRIPTION:

- Total length of katana - 104 cm

- Weight of katana including sayi - 1500 g
- Bladelength (Nagasa) - 74 cm (including Habaki 2.8 cm)
- Bladetype - Shinogi Zukuri with BO-HI groove
- Bladematerial - T-10 Hi-carbon steel, sanmai lamination, blade hardness (Hasaki) 58HRC
- Bladethickness (for Habaki) - 0.75 cm
- Bladeheight (for Habaki) - 3.2 cm
- Bladethickness (Kissaki) - 0.5 cm
- Bladeheight (Kissaki) - 2.3 cm
- Tiplength (Kissaki) - 3.8 cm
- Bladecurvature (Sori) - 2.2 cm
- Hamon - real, type SUGUHA
- Habaki - brass (length 2.8 cm)
- Tsuka (handle) - wooden core, covered with genuine stingray leather (Samegawa), with grey silk ITO wrap. Blade secured with 2"mekugi" pins. There are menuki (ornament) on each side.
- Saya (shell - cover) - made of hardwood - grey glossy colour

Dellinger guarantee: Dellinger comes with a 100% satisfaction guarantee or risk-free money back guarantee. We guarantee an excellent product that will give you the best service. Each sword or katana is packaged in a deluxe sheath and can be a wise gift solution for a birthday, wedding or Christmas.

samurai sword warranty - examples of misuse

In general, these are all activities except for traditional chopping test techniques, which involve chopping into special mats.

- Cutting 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 - samurai avoided any direct contact with the enemy to avoid damaging the blade. The repair was long and expensive.

- Never wear a sharp samurai sword with the blade exposed in public: Always keep the sword sheathed in the Saye (scabbard). In Germany and other EU countries, this is even an obligation prescribed by gun law.

- Never insert a dirty blade into the Sayi: If you are performing chop 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 definitely does not deserve such treatment. Always clean the blade after use, brush with oil and store the sword in a dry place.