OYZ Katana Sword Clay Tempered T10 Steel Real Choji Hamon Japanese Samurai Katana Tsuba Sword Sharp Blade Full Tang Handmade
US$63.60
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US$63.60
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by sellretro.co.uk
Free 30-day returns Details
Product details
| Management number | 216584585 | Release Date | 2026/04/19 | List Price | US$63.60 | Model Number | 216584585 | ||
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- Katana Sword Specifications: -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
- Swords Exquisite Design: -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. Two Dragon Menuki (ornament) are on each side of the Tsuka.
- Kashiare Decor： -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.The Saya (Sheath) Made Of wooden . A Silk Sage-O Has Been Tied Around The Kurigata (Knob) Of The Sheath. The Saya ‘s Koiguchi be hardered. A special dragon design has been completed on the scabbard, which corresponds to the design of kashirae
- Traditional Forging Process: -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.
- 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.
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