1095 carbon steel real hamon Japanese katana sword clay tempered Musashi Tsuba
The blade of this katana is made of 1095 carbon steel. It was folded forged by 15 times. It can be used in battle or for display. We would highly recommend it as a gift. Anyone would be thrilled to receive a gorgeous katana sword as a gift!
This katana can be taken apart fully for maintenance purposes. You can disassemble the sword by taking out the pegs from the handle.
GENERAL DATA
OVERALL LENGTH: 103 cm / 40.5 inch
BLADE LENGTH: 70 cm / 27.6 inch
TSUKA LENGTH: 26 cm / 10.24 inch
BLADE WIDTH: 3.2 cm / 1.26 inch
BLADE THICKNESS: 0.7 cm / 0.28
BLADE HRC: 58
BLADE CRAFT: fully handforged, water quenching, clay tempered
BLADE MATERIAL: 1095 carbon steel, folded forged by 15 times (32768 layers)
BLADE SHAPE: Shinogidukuri
NAKAGO: full tang
KISSAKI: medium (chkissaki)
SHARPNESS:
MIRROR EFFECT:
MOUNTINGS
TSUKA(HANDLE): hard wood core, Hineri maki
MEKUGI: 2 bamboo pegs
TSUKA-ITO: black synthetic silk wrapping cord
SAMEGAWA: genuine white rayskin
FUCHI / KASHIRA / MENUKI: alloy
TSUBA(HAND GUARD): iron
HABAKi & SEPPA: brass
SAYA: glossy black lacquered wooden scabbard with black & white sageo
TSUKA(HANDLE): hard wood core, Hineri maki
MEKUGI: 2 bamboo pegs
TSUKA-ITO: black synthetic silk wrapping cord
SAMEGAWA: genuine white rayskin
FUCHI / KASHIRA / MENUKI: alloy
TSUBA(HAND GUARD): iron
HABAKi & SEPPA: brass
SAYA: glossy black lacquered wooden scabbard with black & white sageo
PACKAGE
1 sword with saya
1 sword with saya
No display stand and other fittings along with
FOLDED STEEL
This means that the carbon steel is folded by 15 times to produce 32768 layers. The higher quantity of layers provides more unique and mystical hada patterns, which defines and displays the craftsman’s experience and knowledge of traditional metallurgy passed down from generation to generation. Only the utmost skilled bladesmiths (Toushyo) and polishers (Togi-shi) can bring out the beauty and life from the Shinsakuto live blade. During the forging process, all of the slags and impurities of the steel are burned off and folded forged to an uncompromised strength with an sharp cutting edge. The final carbon content is 1% and the hardness is an impressive HRC 55°on the Rockwell Scale. This high quality blade can easily cut through tatami straw mats or bamboo for Tameshigiri or Batto-do use.
CLAY TEMPERED HARDENING
Before being quenched, a special clay mixture can be applied onto the blade to harden the edge and obtain different hardness on the blade. The clay mixture was a special recipe and considered a crucial trade secret, guarded protectively by sword making masters. It would contain such things as feathers, powdered bones, grass, etc. and would be applied to the edge of the blade before being quenched. During quenching, a chemical reaction between the clay mixture and the hot steel occurs during the sudden temperature drop and carbon is fed into the blade in high amounts, creating an extremely tough edge. A clay hardened blade can only be quenched in water, thus increasing the defect rate even more.
Another way for clay tempering is to apply clay along the blade but let edge exposed. Thus, while quenching the blade into water,the uncovered edge will cool down suddenly, but the rest of blade will cool down slowly. Such differential temperature change results in the different hardness of the blade. So the edge is tough enough to cut, where the back of blade is soft /flexible enough to absorb the impact during cutting. Such quenching process usually will leave beautiful wavy tempered line on the blade, as known as "hamon" in Japanese swords term.
This means that the carbon steel is folded by 15 times to produce 32768 layers. The higher quantity of layers provides more unique and mystical hada patterns, which defines and displays the craftsman’s experience and knowledge of traditional metallurgy passed down from generation to generation. Only the utmost skilled bladesmiths (Toushyo) and polishers (Togi-shi) can bring out the beauty and life from the Shinsakuto live blade. During the forging process, all of the slags and impurities of the steel are burned off and folded forged to an uncompromised strength with an sharp cutting edge. The final carbon content is 1% and the hardness is an impressive HRC 55°on the Rockwell Scale. This high quality blade can easily cut through tatami straw mats or bamboo for Tameshigiri or Batto-do use.
CLAY TEMPERED HARDENING
Before being quenched, a special clay mixture can be applied onto the blade to harden the edge and obtain different hardness on the blade. The clay mixture was a special recipe and considered a crucial trade secret, guarded protectively by sword making masters. It would contain such things as feathers, powdered bones, grass, etc. and would be applied to the edge of the blade before being quenched. During quenching, a chemical reaction between the clay mixture and the hot steel occurs during the sudden temperature drop and carbon is fed into the blade in high amounts, creating an extremely tough edge. A clay hardened blade can only be quenched in water, thus increasing the defect rate even more.
Another way for clay tempering is to apply clay along the blade but let edge exposed. Thus, while quenching the blade into water,the uncovered edge will cool down suddenly, but the rest of blade will cool down slowly. Such differential temperature change results in the different hardness of the blade. So the edge is tough enough to cut, where the back of blade is soft /flexible enough to absorb the impact during cutting. Such quenching process usually will leave beautiful wavy tempered line on the blade, as known as "hamon" in Japanese swords term.
