This katana can be taken apart fully at anytime for maintenance purposes, you can disassemble the sword by taking out the pegs from the handle.
| GENERAL DATA | |
| OVERALL LENGTH: 103 cm / 40.6 inch | BLADE LENGTH: 70 cm / 27.6 inch |
| TSUKA LENGTH: 26 cm / 10.24 inch | BLADE WIDTH: 3.2 cm / 1.26 inch |
| BLADE THICKNESS: 0.7 cm / 0.28 inch | BLADE HRC: 60 |
| BLADE CRAFT | |
| BLADE CRAFT: fully hand forged,hand polished (Shitaji togi+Shiage togi),clay hardened,water quenching | |
| BLADE MATERIAL: 1095 + 1075 carbon steel | BLADE STRUCTION: Honsanmai |
| NAKAGO: full tang | KISSAKI: medium tip (chukissaki) |
| HAMON: real hamon, clay hardened line | BO-hi: no |
| SHARPNESS: ★★★★★ | MIRROR EFFECT: ★★★★★ |
| MOUNTINGS | |
| TSUKA(HANDLE): hard wood core, hineri maki | MEKUGI: 2 bamboo pegs |
| TSUKA-ITO: black genuine leather cord | SAMEGAWA: genuine white rayskin |
| FUCHI / KASHIRA: gold & silver plated brass, sea wave | MENUKI: golden cloud, brass |
| TSUBA(HAND GUARD): gold & silver plated brass, octopus | SEPPA: high quality brass |
| HABAKi: high quality brass | SAGEO: black specialized thick cord |
| SAYA: black wooden scabbard half wrapped by red rayskin with buffalo horn Kurigata Koiguchi Koijiri | |
| PACKAGE | |
| 1 sword with saya | 1 silk bag |
| 1 sword certificate | 1 1 layer black wooden stand |
 The vast majority of modern katana and wakizashi are the maru type which is the most basic, with the entire sword being composed of a single steel. The kobuse type is made using two steels, which are called hagane (edge steel) and shingane (core steel). Honsanmai adds the third steel, called kawagane (skin steel). Sometimes the edge-steel is "drawn out" (hammered into a bar), bent into a 'U' shaped trough, and the very soft core steel is inserted into the harder piece. Then they are forge welded together and hammered into the basic shape of the sword. By the end of the process, the two pieces of steel are fused together, but retain their differences in hardenability. It is made by a sandwich-like method. On the cutting surface, the border of the two steels appears. Sometimes this border makes a visible effect into the hamon. |
| Before being quenched, a special clay mixture can be applied onto the blade to harden the edge and obtain different hardness on the blade. The clay mixture was a special recipe and considered a crucial trade secret, guarded protectively by sword making masters. It would contain such things as feathers, powdered bones, grass, etc. and would be applied to the edge of the blade before being quenched. During quenching, a chemical reaction between the clay mixture and the hot steel occurs during the sudden temperature drop and carbon is fed into the blade in high amounts, creating an extremely tough edge. A clay hardened blade can only be quenched in water, thus increasing the defect rate even more. |  |
Brass Tsuba
TSUBATSUKA-ITO & SAGEO
SAMEGAWA
Samegawa(鮫皮)is the ray or shark skin wrapping of the tsuka (handle/hilt).
SAYA
The saya is a wooden scabbard for the blade; traditionally done in lacquered wood.
After the blade has been shaped, the sword would be quenched. We quench our swords in either water or oil. Water quenching produces a tougher edge which can also be hardened further more using clay. Blades quenched in oil are still considerably hardened and do have superior flexibility compared to a water quenched blade.
In the forging process , the most useful process is the folding, where the metals are forge welded, folded, and welded again, as many as 16 times. The folding removes impurities and helps even out the carbon content, while the alternating layers combine hardness with ductility to greatly enhance the toughness. The less impurities, the harder and sharper the blade will be. We have done cutting tests on the blades. it can cut bamboo(young bamboo tree),grass mattings and slice paper(The blade should be tilted at 45 degrees).
To maximize both the cutting edge and the resilience of the sword spine, a technique of differential heat-treatment is used. The sword is painted with layers of clay before heating, providing a thin layer or none at all on the edge of the sword, ensuring quick cooling to maximize the hardening for the edge. A thicker layer of clay is applied to the rest of the blade, causing slower cooling. This creates softer, more resilient steel, allowing the blade to absorb shock without breaking.
About 1095 carbon steel :
The vast majority of modern katana andwakizashi are the maru type which is the most basic, with the entire sword being composed of a single steel. The kobuse type is made using two steels, which are called hagane (edge steel) and shingane (core steel).Steel of different materials is forged and welded together to hammer the basic shape of the sword. This allows the overall blade to have a higher toughness and absorb a lot of impact. Reducing the possibility of breaking or bending to some extent. Makes the blade not only has high hardness, but also has super toughness
