Thickness and width at Mune-machi (the notch for the copper thing on top of the hand guard) : 7.5mm, 32mm
Thickness and width at Yokote (the line where the edge angle changes, forming a tip) 6mm, 23mm
Blade length 770mm
Sori (curve) 20mm
Period: Newly made
I am cleaning up my house and found a couple of swords that I no longer need. .
This is a katana made from 1045 (0.45 percent carbon) steel with a massive blade. It’s mass produced in Longquan using modern technology hence much cheaper than a real Japanese swords but none the less functional. Unlike many modern replicas, it has a full tang instead of a tiny rod welded to the blade, not stainless steel, real sting-ray skin handle and comes properly sharpened (not the usual V-grind kitchen knife edge).
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.
The sword is used but as new, I have only chopped three or four a plastic bottles filled with water only and there was a bit of small surface rust that I polished out. You won’t even notice the difference if I didn’t tell you. BTW, it did cut the bottles really well.
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.
BTW, I have a full time job so sometimes I don't reply to e-mails/question fast enough, don't be offended.
FAQ:
Was the katana made in Japan?
No, not even the 5000 Rand ColdSteel katanas are made there. Only registered smiths are allowed to make swords in Japan and they are only allowed to make 2 swords a month each, using traditional methods only. A newly made Japanese katana bare blade will set you back at the very least $3000US
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.
