Blade Sori(Curvature): non (straight)
Overall Length: 29.5 Inch /75 Cm
Blade Material: Clay Tempered T-10 Folded Steel Wtih Real Hamon
Nagasa Length: 20.0inch / 51Cm
Blade Shape: shinogi-Zukuri
Handle Length: 7.8Inch / 20 Cm
Blade Edge: Hand Polished Be sharpened
Handle Material: Genuine Ray Skin + Hard Wooden
Blade Width (Near Kissaki): 0.91inch / 2.3cm
Blade Width (Near Habaki): 1.26 Inch / 3.2Cm
tsuba Material: High Quality iron steel
Saya Material: Hard Wooden With Lacquer Work Finished
Kissaki Shape: chu 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 and full hand polished.
-The blade was made of T-10 high carbon folded steel, and it has been laminated in a pucker configuration(Damascus steel). differential hardened and clay tempered, water quenched and polished.
- The blade without bo-Hi (blood groove) on each side and back shaped shinogi-zukuri. This blade has been hand polished with multiple grade sharpen stone by Japanese method, which made the surface of the blade like a mirror, the blade is also razor sharp.
-The blade can customize with a Bo-Hi (Blood Groove) in the genuine traditionally forged folded steel. This means that the hand-fired carbon steel is folded a full 11 times to produce 2048 layers. The higher quantity of layers provides more unique and mystical lines patterns, which defines and displays the craftsman's experience and knowledge of traditional metallurgy passed down from generation to generation. Only the utmost skilled bladesmiths and polishers can bring out the beauty blade. During the forging process, all of the slags and impurities of the carbon steel are burned off and forged folded to an uncompromised strength with an razor sharp cutting edge.
-The hamon pattern is done in the same process as the traditional method. Harden the edge is by using the special clay wrapping the blade then put in water to quench. It requires a lot of skills. The fire temperature can not be too high or too low it needs to be well controlled by the sword smith. The blade is then put into water for quenching. The blade shape is done this process creates beautiful hamon hada and Martensite (grains) on the blade surface. clay to protect the edge and quenched in water to temper the mune or spine of the sword. The hardness of the Carbon folded Steel measures at an impressive HRC on the Rockwell Scale. The perfect combination of the hardness of the edge steel, and the increased Sori (curvature of the blade), enables this high quality blade to easily cut through tatami straw mats or bamboo for Tameshigiri.
-This blade comes with a full length Tang which greatly enhances the strength of the sword. The tip of the blade is a Chu Kissaki (medium length). it was well defined with the hamon going all the way through the Boshi.
-Koshirae: The Tsuba (guard), Fuchi (sleeve) and Kashira (buttcap) of the sword is made of high quality blacked iron. The Habaki (blade collar) is a one piece brass 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 silk Ito.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 copper Menuki (ornament) are on each side of the Tsuka.
-Saya: The saya (sheath) made of hard wood. black lacquer work be matte; solid sageo also rolled both side of kurikata to match sword's tsuka-ito.