Bofu-Rin Japanese Katana - T-10 Steel, Yokote - Choji Hamon

Product detailed description

Bofu-Rin Japanese Katana Sword T-10 Steel, Yokote, Real Choji Hamon

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Forged blade made of T-10 steel of the highest quality. Steel in Maru monocomposite configuration - differentially hardened. T-10 carbon steel (1.1% carbon and 0.4% manganese) is very strong and holds its edge very well. The grooveless bo-hi blade has been hand polished with hazuya stone in the final stage - this achieves an almost razor sharp edge and a mirror-like shine. The distinctive real Choji hamon is created according to ancient traditional methods, which are based on the many years of experience of the master blacksmith who spent several days making this magnificent weapon. Everything on this sword is individually made, including the saya and habaki, and the finest components are used, including top quality saya lacquer, Japanese silk and real stingray leather of the highest quality. This is a high-end replica of a samurai sword that is suitable for sake trials and can be disassembled into its individual parts. This blade has been tried and tested to remove everything in its path ! The Sori (curvature of the blade) is specially designed to achieve the finest and cleanest cuts possible. All of this combined with the choice of traditional Koshirae forging ensures that you get the best in terms of appearance and functionality. The T-10 carbon steel has an impressive hardness of HRC 58 - the perfect combination of this hardness is accentuated by the curvature of the Sori blade, which makes it easy to cut through tatami, straw mats, or bamboo for tameshigiri. The full tang construction of this katana greatly increases the sword's power. The blade is of the shinogi-zukuri type, this type of blade has been produced since the 10th century AD. The tip of the sword o kissaki with a true Diamond-Shaped Yokote, which is very well defined by the hamon running the entire length through the Boshi. The Yokote is very important to the structural integrity of the sword tip. It helps absorb shock, dissipates force, and contributes to the stability and strength of the sword during the so-called follow-through. This katana (samurai sword) is suitable for practical use, the company Dellinger however, the company disclaims any responsibility for injuries and damages caused by use. Keep out of reach of children ! Any handling of the samurai sword is your own responsibility. Remember that you have a deadly weapon in your hands !

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This is a highly crafted and fully functional replica of a samurai sword.

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Technical description

Total length of katana including saya / without saya: 103 / 99 cm

Length of blade (nagasa) including habaki: 72 cm

Weight of katana including saya / without saya: 1220 / 990 g

Blade material: T-10 Hi-carbon steel, blade hardness (Hasaki) 58HRC

Habaki blade thickness / height: 0,7 / 3,0 cm

Kissaki blade thickness / height: 0,5 / 2,3 cm

Kissaki tip length: 4,4 cm

Hamon: Choji

Tsuba (guard): steel/cylindrical

Tsuka (handle): wooden core, covered with genuine stingray leather (Samegawa), with black silk ITO wrap. Blade secured with 2 bamboo 'mekugi' pins

Saya (shell-sheath): made of hardwood with Japanese lacquer - perfect handmade

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samurai sword warranty - examples of misuse

In general, these are all activities except for traditional chopping test techniques, which involve chopping into special mats.

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Cutting branches, trees and bushes: for this activity people have developed other tools such as axes or machetes.

Chopping, or swordplay with another sword: destructive damage to the blade of a samurai sword - samurai avoided any direct contact with the enemy to avoid damaging the blade. The repair was long and expensive.

Nnever wear a sharp samurai sword with the blade exposed in public: Always keep your sword in the Saye (scabbard). In Germany and other EU countries, this is even an obligation prescribed by gun law.

Never insert a dirty blade into the Sayi: If you are performing chopping tests on fruit, clean and preserve the blade immediately after chopping, otherwise the blade will rust and oxidize.

Never leave your sword in a damp place such as a porch, shed, cellar or conservatory: This is certainly not the treatment this traditional weapon deserves. Always clean the blade after use, brush with oil and store the sword in a dry place.