Thickness and width at Mune-machi (the notch for the copper thing on top of the hand guard)
Thickness and width at Yokote (the line where the edge angle changes, forming a tip)
Blade length
Sori (curve)
Period: Gendai (1877-1945)
I am cleaning up my house and found a couple of swords that I no longer need.
Mono-steel sword made in Japan as ornament piece, hand craved bone scabbard and handle, hand guide missing and some damage to the tip of scabbard. Definitely not meant to be used as a weapon (it was made blunt and it will likely snap if you hit things with it). The blade is almost worthless if you ask me, I got this sword for the hand-crafted scabbard and handle. Not the greatest of swords but I want as little as a good modern replica for a Japanese antique sword, so what the hell.
I will guarantee that it is definitely Japanese, at least 60 yr old (actually it’s probably older than 100 years) or yr money back if returned in the same condition (min shipping).
I will give 7-days money back (minus shipping of course) guarantee if you are not happy with the sword, provided it is returned in the same condition. If you cut things with it the guarantee is void because bad cutting techniques can break or bent even the strongest swords.
BTW, if you live in Pta, I would prefer you to pick it up in person, the bone fittings are old and brittle, I am not sure if it will survive the wrath of SA postmen.
A word of warning here, I will not be held liable for any damages resulting from the use of the sword be it sword failure or plain human stupidity. This is not a toy.
A word of warning here, I will not be held liable for any damages resulting from the use of the sword be it sword failure or plain human stupidity. This is not a toy.
Not for sale to persons under the age of 18.
FAQ:
How do I sharpen a Japanese sword?
If it is one of those modern mass produced swords, go buy one of those v shaped ceramic sharpener, works well enough. Unlike a knife, V-grind, the katana blade gently tapers to form an edge so do not do it the normal stone way.
If you have a real Japanese sword, you DON’T do it yourself, Japanese swords are not supposed to be sharpened the normal way. When a sword is worn/damaged, a polisher will reshape the sword using proper stone and edge is put on in the process. It takes about 7yr min to become a polisher so don’t even think about it.
Can it chop thru iron/kitchen knife/lamp pole/glass bottle/water pipe/etc?
It is a sword, not a light saber! You will break the blade. Even Japanese swords have limits.
Why does my sword go dull?
Because it is not made from stainless steel, stainless has chromium in it and this makes the grain structure weak hence not suitable for anything longer than 12inch.
How do I take care of the blade?
Wipe and oil it once a month (once a week in coastal area) and immediately after use. Leave the scratches from cutting alone, do not attempt to sand it off. You are supposed to use clove oil but sewing machine oil works just as well.
