ORENJI Japanese Naginata Sword - T-10 Steel, Real Choji Hamon

Product detailed description

ORENJI Japanese Naginata Sword T-10 Steel, Real Choji Hamon

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 blade with the bo-hi groove has been hand polished with hazuya stone in the final stage - thus achieving an almost razor sharp edge and a mirror-like shine.
The distinctive real Choji hamon is created according to ancient traditional methods, based on the many years of experience of the master blacksmith who spent several days making this beautiful weapon. Everything on this sword is individually made, including the saya, the highest quality components are used, including the top quality lacquer on the saya. This is a top quality replica of the Naginata samurai sword, which is suitable for combat tests and can be disassembled into 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. All of this combined with the choice of a traditional Koshirae forged ensures that you get the best in terms of appearance and functionality. The T-10 carbon steel has an impressive hardness of HRC 58 - the perfect combination of this hardness is underlined by the curvature of the Sori blade. The full tang construction of this sword greatly increases the power. The blade is of the shinogi-zukuri type, this type of blade has been produced since the 10th century AD. This Naginata (samurai sword) is suitable for practical use, the company Dellinger however, the company disclaims any liability for injury or damage resulting from use. Keep out of reach of children ! Any tampering with the Naginata Samurai Sword is at your own risk. Don't forget you have a deadly weapon in your hands!

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

Naginata (Japanese: なぎなた or 薙刀) is a traditional Japanese weapon used by samurai. Naginata is associated with women in modern Japan, and women actually study it (learn to fight) more than men, whereas in Europe and Australia, naginata fighting is mainly (but not exclusively) practiced by men. The Naginata consists of a wooden carriage and a blade at the end; it is similar to the Chinese Guan Dao or the European halberd, or even better, the so-called kusa. Usually naginata had a guard between the blade and the hilt similar to the guard of a sword - TSUBA.

TECHNICAL DESCRIPTION:

✅ Total length of naginata - 217 cm
✅ Blade length (Nagasa) - 51 cm (including Habaki 2.8cm)
✅ Blade type - Shinogi Zukuri with bo-hi groove
✅ Blade material - T-10 Hi-carbon steel, sanmai lamination, blade hardness (Hasaki) 58HRC
✅ Blade thickness (for Habaki) - 0.75cm
✅ Blade height (for Habaki) - 3.2cm
✅ Blade thickness (Kissaki) - 0.5cm
✅ Blade height (Kissaki) - 2.3cm
✅ Blade curvature (Sori) - 1.5cm
✅ Hamon - real, Choji type
✅ Habaki - brass (length 2.8cm)
✅ Saya - hardwood with Japanese mother of pearl lacquer - handmade with perfection

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 occurs - 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 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 chop tests on fruit, clean and preserve the blade immediately after chopping, otherwise the blade will rust and oxidize

✅Never leave the sword lying 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.