Blade Set New

We Can Customize Your Unique Sword Hamon Type / Blade Struture& Length / Sori / Fittings / Evgrave / Kissaki Type. Or You Want Replace This Sword Fitting, Please. Condition: Brand-New Blade Material: Clay Tempered T10 Steel Overall Length: 40.9 Inch /104 Cm (Katana) Overall Length: 30.7inch/78 Cm (Wakizashi) Nagasa Length: 28.0inch/71cm (Katana) Nagasa Length: 20. Inch / 51Cm (Wakizashi) Handle Length: 10.6 Inch / 27 Cm (Katana) Handle Length: 7.9inch / 20Cm (Wakizashi) Blade Shape: Shinogi Zukuri Blade Edge: Hand Polished Be Razor Sharp Handle Material: Genuine Ray Skin + Hard Wooden Blade Width (Near Kissaki): 0.91inch / 2.3cm Width (Near Habaki): 1.26 Inch / 3.2Cm tsuba Material: High Quality Japanese Iron Saya Material: Hard Wooden With Lacquer Work Finished Kissaki Shape: Chu-kissaki Blade: -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 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. 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. 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. Important You Can Choose With Or Without A Bo-Hi (Blood Groove) In The Genuine Forged T-10 Grade Carbon Steel. 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. 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. This Blade Comes With A Full Length Tang Which Greatly Enhances The Strength Of The Sword. The Tip Of The Blade Is A Shaped Shinogi-Zukuri, And With Chu-Kissaki, It Was Well Defined With The Hamon Going All The Way Through The Boshi. Fitting: -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. Tsuka: The Tsuka (Handle) Core Is Wooden And It Is Tightly Wrapped Over Genuine Ray Skin (Samegawa) With Brown Leather 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. Saya: The Saya (Sheath) Made Of Real Hard Wooden With Lacquer Work Finished. A High Quality japanese Sage-O Has Been Tied Around The Kurigata (Knob) Of The Sheath. The item “Clay Tempered T10 Steel Choji Hamon Blade Japanese Daisho Set Razor Sharp New” is in sale since Wednesday, July 29, 2020. This item is in the category “Collectibles\Knives, Swords & Blades\Swords & Sabers\Asian\Japanese”. The seller is “shinken-sword” and is located in Long Quan. This item can be shipped worldwide.

• Blade Material: Clay Tempered T10 Carbon Steel
• Sword type: Functional Bettle Ready Japanese Real Sword
• Dexterity: Ambidextrous
• Handedness: Double-Handed
• Uses: Iaito / Cutting Practice / Display
• Sharpness: Very Sharp Blade
• Forging Technology: Hand Forge Sword
• Tang: Full
• Handle Material: Wood + Real Ray Skin
• Edge: Single
• Brand: Shinken-Sword
• Style: Japanese
• Blade type: Full Tang Blade
• Theme: Samurai
• Type: Katana
• Original/Reproduction: Reproduction