Handmade japanese samurai katana crane tsuba clay tempered t-10 steel full tang sword

Condition: Brand-New

Blade Sori(Curvature): 0.86 Inch / 2.2Cm
Overall Length: 40.9 Inch /104 Cm
Blade Material: high quality clay tempered T10 steel
Nagasa Length: 28.0inch / 71Cm

Blade Shape: shinogi-Zukuri
Handle Length: 10.6Inch / 27 Cm
Blade Width (Near Kissaki): 0.91inch / 2.3cm
Blade Width (Near Habaki): 1.26 Inch / 3.2Cm

Tsuka: The Tsuka (handle) core is wooden and it is tightly wrapped over genuine Ray skin (Samegawa) with silk Ito 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. There are three crane decorations on the scabbard.

-The Tsuba (guard), Fuchi (sleeve) ,Kashira (buttcap) made of high quality mix steel. The brass Habaki (blade collar) is a one piece brass construction. Two Seppas (spacer) secure the Tsuba.
-Saya: The Saya (Sheath) Made Of high quality wooden Finished High Quality Lacquer Work Be shine. A High Quality Silk Sage-O Has Been Tied Around The Kurigata (Knob) Of The Sheath. The Saya ‘s Koiguchi be hardered. A special crane design has been completed on the scabbard, which corresponds to the design of kashirae

-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.

Unique exquisite craftsmanship
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 water to temper the mune or spine of the sword.

Real katana sword Material:
The hardness of the High 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 “shinogi-Zukuri” Style and with chu-kissaki; it is well defined with the hamon going all the way through the Boshi.