Traditional Handicraft Katana Swords

Each blade is forged with precision and dedication, embodying centuries of tradition and skill.

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Clay Tempered L6 Steel The Bride's (Uma Thurman) Bloodied Hattori Hanzo Sword

SHING-4#

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SHINGS-17#

Original price was: $ 980.Current price is: $ 680.

Handmade Red Japanese Tanto Sword Clay Tempered T10 Maru Blade

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Categories：handcraft series swords, Japanese, T10 steel series, Tanto Swords

Description

-Condition: New
-Blade Sori (Curvature): 0.23 inches / 0.6 cm
-Overall Length: 19.6 inches/50 cm
-Blade Material: Clay tempered T-10 steel with notare hamon
-Length: 12.2 inches/31 centimeters
-Handle length: 5.9 inches/15 centimeters
Blade edge: Hand-polished razor sharp
-Blade width (near Kissaki): 0.78inches/2.0cm
-Blade width (near Habaki): 1.1 inches / 2.8 cm
-Koshirae: The sword’s Tsuba (guard), Fuchi (sleeve) and Kashira (butt cap) are made of blacked iron. the hanmade Habaki (blade ring) is of one-piece brass construction. Two Seppas (spacers) secure the Tsuba.
-Tsuka: The core of the Tsuka (handle) is made of wood, which is tightly wrapped in real Ray skin (Samegawa) and wrapped in real silk Ito. The tang of the sword is held in place by a Mekugi (peg). You can remove the blade from the handle by removing the Mekugi.
-Saya: The sword’s handmade saya (scabbard) is hard wood with a red lacquer. A high-quality Silk Sageo is attached to the Kurikata (knob) of the saya. the Koiguchi , Kurikata and kojiri made of real black horn.

Blade

-The blade of the sword has been hand forged using the ancient method of sword making, full hand forged and full hand polished be razor sharp.

-The blade was made of T10 steel, differential hardened and clay tempered, oil 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 oil 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 oil 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 “HiraZukuri” Style and with O-kissaki; it is well defined with the hamon going all the way through the Boshi.

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