Overall Length: 40.9 Inch /104 Cm
Nagasa Length: 28.0inch / 71Cm
Handle Length: 10.6Inch / 27 Cm
Blade Shape: Shinogi Zukuri
Kissaki Shape: Chu-kissaki
Blade Sori(Curvature): 0.86 Inch / 2.2Cm
Blade Width (Near Kissaki): 0.91inch / 2.3cm
Width (Near Habaki): 1.26 Inch / 3.2Cm
Blade Edge: Hand Polished Be razor sharp
Saya Material: Hard Wooden With Lacquer Work Finished
Handle Material: Genuine Ray Skin + Hard Wooden
Blade Material: Clay Tempered T10 Steel
Tsuba Material: High Quality Iron
Saya Material: Hard Wooden With Lacquer Work Finished
Condition: Brand-New
Materials And Way Of Forge:
1&The Blade Of The Sword Has Been Hand Forged Using The Ancient Method Of Sword Making . Full Hand Forged And Full Hand Polished.
2&The Blade Was Made Of T-10 High Carbon Steel, And It Has Been Laminated In A Maru Configuration(Single Type Mono Steel). Differential Hardened And Clay Tempered, Water Quenched And Polished.
3&The T-10 High Carbon Steel (The Steel Has A 0.1% Carbon Content And 0.4% Manganese.）Is Very Solid And Holds An Edge Well. This Blade Was Then Clay Tempered And Has More Than 14 Process Hand Sharpening Work. Which Made The Surface Of The Blade Like A Mirror.
4&This Blade Has Been Tried And Tested To Cut Everything That Gets In Its Way. The Sori (Blade Curvature) Is Specially Crafted To Create Leverage In Order To Perform The Smoothest And Cleanest Cuts. That In Combination With The Choice Of Traditional And Our Top Selling Koshirae (Fittings), Assures That You Will Get The Best Of Both Appearance And Functionality.
5&The Japanese Top Choji 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 Hada And Martensite (Grains) On The Blade Surface. Clay To Protect The Edge And Quenched In Water 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.
6&This Blade Comes With A Full Length Tang Which Greatly Enhances The Strength Of The Sword. The Back Of The Blade Is A Shaped Shinogi Zukuri, and with Diamond-Shaped standard-Point (Chu-Kissaki), it was well defined with the hamon going all the way through the Boshi.
7&Koshirae: The Tsuba (Guard), Fuchi (Sleeve) And Kashira (Buttcap) Of The Sword Made Of High Quality Iron .the brass Habaki (Blade Collar) Is A One Piece Construction. Two brass Seppas (Spacer) Secure The Tsuba.
8&Tsuka: The Tsuka (Handle) Core Is Wooden And It Is Tightly Wrapped Over Genuine Ray Skin (Samegawa) With Black 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.
9&Saya: The Saya (Sheath) Made Of Real Hard wooden Work . A High Quality Sage-O Has Been Tied Around The Kurigata (Knob) Of The Sheath.