UCHIWAKE Japanese Sword - Damasus Steel, Yokote - Choji Hamon

Product detailed description

UCHIWAKE Japanese Sword Damascus Steel, Yokote, Real Choji Hamon

Blade made of AISI 1095 Damascene steel in combination with AISI 1060 steel. This is a very sharp sword suitable for slashing tests. 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 magnificent weapon. Everything on this sword is individually crafted, including the saya and habaki, and the finest components are used, including top quality saya lacquer and real stingray leather of the highest quality. This is a top of the line replica samurai sword that is suitable for sake trials and can be disassembled into its individual parts. This blade has been tried and tested to remove everything in its path ! The Sori (curvature of the blade) is specially designed to achieve the finest and cleanest cuts possible. All this combined with the choice of traditional Koshirae ensures that you get the best in terms of appearance and functionality. Carbon damascus steel has an impressive hardness. The perfect combination of this hardness is accentuated 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 - this type of blade has been produced since the 10th century AD. The tip of the ko 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, but Dellinger disclaims any liability for injury or damage resulting from use. Keep out of reach of children ! Any handling of the samurai sword is your own responsibility. Remember that you have a deadly weapon in your hands !

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 - 1335 g
- Length of blade (Nagasa) - 74 cm (including Habaki 2.8 cm)
- Blade type - Shinogi Zukuri
- Blade material - Damascus Steel 1095/1060
- Blade thickness (for Habaki) - 0.75 cm
- Blade height (for Habaki) - 3.2 cm
- Blade thickness (Kissaki) - 0.5 cm
- Blade height (Kissaki) - 2.3 cm
- Tip length (Kissaki) - 3.8 cm
- Blade curvature (Sori) - 2.2 cm
- Hamon - real, Choji type
- Habaki - brass (length 2.8 cm)
- Koshirae: Tsuba - metal, combat design
- Tsuka (handle) - wooden core, covered with genuine stingray skin (Samegawa), with black leather ITO wrap. Blade secured with 2 bamboo 'mekugi' pins. Menuki (ornament) from each side of the Tsuka.
- Saya (shell - cover) - made of hardwood - Japanese black and red glossy lacquer - perfect handmade

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 your sword 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 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 is certainly not the treatment this traditional weapon deserves. Always clean the blade after use, brush with oil and store the sword in a dry place.