Size guide

Condition: Brand-New
Blade Sori(Curvature): 0.86 Inch / 2.2Cm
Overall Length: 51.2 Inch /130 Cm
Blade Material: high quality clay tempered shihozume strucutre with real hamon
Nagasa Length: 35.4 inch / 90Cm
Blade Shape: shinogi-Zukuri
Handle Length: 15.7 Inch / 35Cm
Blade Edge: Hand Polished Be razor sharp
Handle Material: Genuine Ray Skin + Hard Wooden
Blade Width (Near Kissaki): 0.91inch / 2.3cm
Blade Width (Near Habaki): 1.26 Inch / 3.2Cm
kashirae Material: made of blacked steel
Saya Material: Hard Wooden With black Lacquer Work Be matte,Fixed Black Ox Horn On Sheath Mouth
Kissaki Shape: O-kissaki, real yokote with nice boshi

-The Blade Of The Sword Has Been Hand Forged Using The Ancient Method Of Sword Making. Full Hand Forged, Hand Polished And Hand Sharpened Work.

-The Blade Of The Sword Has Been Hand Forged And Quenched Using Diferential Hardening, In The Same Methods As Traditional Japanese Sword In The Traditional Shihozume Structure. The Sword Is High Class For Collection!!!

-The Core Of The Blade Is Made Of Iron To Absorb And Distribute Impact, The Sides Are Made Of Forged AISI 1060 Carbon Steel Folded 11 Times Generating 2048 Layers In The Steel. The Back Of The Blade Is Forged In AISI 1045 Steel. And Most Important Is The Edge Which Forged Of AISI 1095 High Carbon Stell (O.95% Carbon, ~59HRC), Making A Very Hard And Razor Sharp Edge.

-This Blade Is Clay Tempered And Quenched With A Real Forged Hamon, Then Polished And Sharpened By 14 Different Process.

-The Choji Hamon Pattern Is Done By Differential Hardening With Clay Temper. The Hardening Process Is Made By Utilizing A Special Clay On The Edge, So It Gets A Different Temperature And Cools In Different Time Than The Rest Of The Blade, Becoming Harder And Quenching The Blade When It Is Cooled in oil. It Is A Very Complex Technique, As If Not Properly Executed The Blade Will Break. The Fire Can't Be Too Warm Or Cold, Only A Good Swordsmith Knows The Exact Temperature. The Blade Then Get Its Shape With A Beautiful Hamon Hada And Martensite (Grains) On Its Surface. This Way The Edge Can Be Very Hard And The Mune -The Spine Of The Sword- Softer Giving It An Excelent Toughness. The Perfect Combination Of A Hard Edge With The Increased Sori (Curvature Of The Blade) With A Strong Mune, Enables This High Quality Blade To Easily Cut Through Tatami, Straw Mats Or Bamboo For Tameshigiri.

-This Blade Has A Full Length Tang Which Greatly Enhances The Strength Of The Sword. The Back Of Blade Has The Shinogi-Zukuri Shape And With O-Kissaki And Diamond-Shaped Yokoto; It Is Well Defined With The Hamon Going All The Way Through The Boshi.

The Shihozume Tradional Lamination Stule Utilizes Three Different Steels And Iron To Better Distribute Impact Throughout The Blade, Making A MUCH More Resilent Blade. Each Part Of The Blade Is Made With Steels Of Specific Properties To Achieve This End:

- The Edge Is Made Of High Carbon Steel, To Be Very Hard And Achieve Impressive Sharpness.

- The Core, Is Made Of Iron To Absorb Impact Energy.

- The Sides Are Made Of Folded Steel Both For A Great Apearance And To Increase The Blade's Resistance To Bendind.

- And The Back Is Made Of A Softer Steel, So It Don't Allow The Whole Blade To Break Easily.

-Koshirae: The Tsuba (Guard), Fuchi (Sleeve) And Kashira (Buttcap) Of The Sword Made Of blacked steel. The brass Habaki (Blade Collar) Is A One Piece Construction. Two Seppas (Spacer) Secure The Tsuba.

Tsuka: The Tsuka (Handle) Core Is Wooden And It Is Tightly Wrapped Over Genuine Ray Skin (Samegawa) With suede leather Wrapped.The Full Tang Of The Sword Is Secured By Two Mekugi (Peg) . You Can Unassembled The Blade From The Handle By Taking Out 2 Pegs. Two dragon Menuki (Ornament) Are On Each Side Of The Tsuka.

-Saya: The saya (sheath) of the sword is Hard Wooden With black Lacquer Work Be matte. a high quality Silk Sageo has been tied around the Kurigaga (knob) of the scabbard. the Koiguchi has fixed black real horn.