Item number: LQ1612D04 Tsuba & Menuki: Iron&brass
Overall Length: 40.6 inch /103 cm Habaki: Brass
Blade Length: 27.5 inch / 70 cm Seppa: High Grade brass
Handle Length: 10.24 inch / 26cm Ito: Black Real Leather cord
Blade Width: 1.26 inch / 3.2cm Rayskin: Whie real rayskin
Blade Thickness: 0.28inch / 0.7cm Bo-hi: No
Blade material: High carbon steel Tang: Full tang
Fuchi/kashira:Brass Sageo:Black thick silk
Blade craft: Clay tempered SayaLacquered wood saya
BLADE: high 1095 carbon steel. The carbon steel with this blade is also called T10 here. The blade has been polished with 10 procedures with ancient method.
TSUBA(plate): Iron, The tsuba is used to protect your hand from sliding onto the blade during thrusts.
HABAKI(blade collar):is a one piece brass construction,there is engraving on the habaki of this sword. the main point of the habaki is to make the saya tight to the blade,so it is normal if there is scratch on.
SEPPAS(spacer):Two Seppas secure the Tsuba( if the tsuba is not so tight after a long time,you can disassemble the sword and put more seppas there.
HANDLE: Wide on the 2 ends,thin in the middle; Hardwood wrapped with blue silk ito. Fuchi&Kashira on the 2 ends of the handle.
SAGEO: Used to tie the sword on your waist as a belt in the old time,but now we usually tie on the saya as in the picture.
SAYA(scabbard): The saya (sheath) of the sword is made of hardwood .tied with Sageo on the Kurigaga (knob) of the scabbard.
BO-Hi:Usually Bo-hi added to the blade is to lighten it and provide audible feedback when swung.it is called Blood-Groove sometimes. This sword has no bo-hi.
Full Tang:
While it is common to find swords which have a rat tail tang (two pieces welded together), a thin tang or even no tang at all, all of our Japanese swords have a thick tang running from the blade to the full length of the handle.