Shirasaya Ichimondji ucushi Japanese Sword, T-10 Steel, Choji Hamon

Product detailed description

Shirasaya Japanese Sword, T-10 Clay Tempered Steel - Choji Hamon

Shirasaya - transport package for blade

Forged blade made of the highest quality T-10 steel. 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 distinctive real Midare 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 magnificent weapon. Everything on this sword is individually made, including the saya and habaki, the highest quality components are used, including top quality saya lacquer, Japanese silk and real stingray leather of the highest quality. This is a top quality replica of a samurai sword, which is suitable for sect 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 this combined with the magnolia wood shirasaya 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, which makes it easy to cut through tatami, straw mats or bamboo for tameshigiri. The full tang construction of this katana greatly increases the sword's power. The blade is of the shinogi-zukuri type (without niku), this type of blade has been produced since the 10th century AD. The tip of the chu kissaki sword with a true Diamond-Shaped Yokote, which is very well defined by the hamon running the entire length through the Boshi. The Yokote is very important to the structural integrity of the sword tip. It helps absorb shock, dissipates force, and contributes to the stability and strength of the sword during the so-called follow-through. This katana (samurai sword) is suitable for practical use, the company Dellinger however, the company disclaims any liability for injuries and damages resulting from use. Keep out of reach of children ! Any tampering with the samurai sword is your own responsibility. Don't forget you have a deadly weapon in your hands!

This is a very successful reproduction of a blade of the Ichimondji school, founded by the swordsmith Norimune, which was active in Bizen in the 13th to 14th centuries. Later, her style of work was copied with more or less success by other schools, such as Ishido in Omi Province. A characteristic feature of this school is the hamon (hardening line) in the CHOJI style, or in the case of the early Fukuoka Ichimondji school, the CHOJI chūka style. Hardening was done naturally, without hardening paste (cuchidori) and hardening in this style was called yaki tooth. Another feature typical of the Ichimondji school was the shadow above the midare ucuri hardening line, indicating the excellent sensitivity of the material. The blade is equipped with an excellent horimono engraving with the theme of the three-fingered dragon ha-agari tatsu with a pearl of omnipotence hôju.

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

Shirasaya is the name given to a special set for a samurai sword, which was formerly used to hold the blade gently. Especially in peacetime, the blades were optimally protected. The unpainted magnolia wood absorbs moisture inside the sheath, wicks it away and protects the blade from rust. Many of the shirasaya sets bore a "sayagaki", an inscription giving information about the smith, origin and assignment. The inconspicuous handleless sleeve and hilt were used on the streets of Japan, especially in the late 19th century. At that time, the Emperor forbade the wearing of samurai swords. The shirasaya set, which was very similar in appearance to a wooden sword or a wooden pole, thus cleverly enabled the sword to be worn unnoticed.

.TECHNICAL DESCRIPTION:

- Total length of sword including sayi - 102.3 cm
- Sword weight including sayi - 1120 g

- Weight of sword without sayi - 900 g
- Blade length - 73.9 cm (including Habaki 3 cm)
- Blade type - Hon zukuri, koshizori, iori mune, chú kissaki, mudji hada, chúka, CHOJI hamon, midare ucuri.
- Blade material - T-10 steel
- Blade thickness (for Habaki) - 0.9 cm
- Blade height (for Habaki) - 3.1 cm
- Blade thickness at the tip - 0.6 cm
- Blade height at the tip - 2.3 cm
- Hamon - real, Choji type
- Habaki - brass (length 3 cm)
- Tsuka - (handle) is made of wood
- Saya - (jacket - cover) is made of wood

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.