-Condition: Brand-New
-Blade Sori (Curvature): 0.8 Inch / 2.0Cm
-Overall Length: 40.5 Inch /103 Cm 30.7inch /78Cm
-Blade Material: Clay tempered T10 STEEL blade with Choji Hamon
-Nagasa Length: 28.0 inch / 71Cm 20.0inch / 51Cm
-Blade Shape: shinogi-Zukuri
-Handle Length: 10.6 Inch / 27Cm 7.8inch / 20Cm
-Blade Edge: Hand Polished Be razor sharp
-Blade Width (Near Kissaki): 0.91inch / 2.3cm
-Blade Width (Near Habaki): 1.26 Inch / 3.2Cm
-Tsuka: The Tsuka (handle) is handmade . The Tang of the sword is secured by TWO Mekugi (peg) . you can unassembled the blade from the handle by taking out the bamboo mekugi.
-Saya: The handmade quality saya (sheath) of the sword is hard wooden finished
Blade
-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 T10 steel, differential hardened and clay tempered, water quenched and polished be razor sharp. The blade shaped shinogi-zukuri and has been hand polished with multiple grade sharpen stone by Japanese method, which made the surface of the blade like a mirror.
-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. clay to protect the edge and quenched in oil to temper the mune or spine of the sword. The hardness of the Carbon 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. This Blade Has A Shape In “HARI-Zukuri” Style and with great-kissaki; it is well defined with the hamon going all the way through the Boshi.
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