Hand polished clay tempered Japanese Samurai Wakizashi Sword T10 carbon Steel. Meaning "side inserted sword" is one of the traditionally made Japanese swords (nihonto) worn by the samurai class in feudal Japan. The wakizashi has a blade between 30 and 60 cm (12 and 24 inch), with wakizashi close to the length of a katana being called o-wakizashi and wakizashi closer to tanto length being called ko-wakizashi. The wakizashi being worn together with the katana was the official sign that the wearer was a samurai or swordsman of feudal Japan. When worn together the pair of swords were called daisho, which translates literally as "big-little".The katana was the big or long sword and the wakizashi the companion sword. Wakizashi are not necessarily just a smaller version of the katana; they could be forged differently and have a different cross section. The blade of this sword is made of. The high-performance blade has very good toughness and does not deform when bent at 90 degrees. The hardness is as high as 58. Cutting the wire does not hurt the blade. It can be used in battle or for display. We would highly recommend it as a gift.
Anyone would be thrilled to receive a gorgeous katana sword as a gift! OVERALL LENGTH: 78 cm / 30.7 inch BLADE LENGTH: 52 cm / 20.5 inch TSUKA LENGTH: 23 cm / 9 inch BLADE WIDTH: 3.2 cm / 1.26 inch BLADE THICKNESS: 0.7 cm / 0.28 BLADE CRAFT: fully hand forged, water quenching, clay tempering BLADE MATERIAL: T10 carbon steel BLADE SHAPE. NAKAGO: full tang KISSAKI: medium (chukissaki).
TSUKA(HANDLE): hard wood core, Hineri maki MEKUGI: 2 bamboo pegs TSUKA-ITO: white synthetic silk wrapping cord SAMEGAWA: white imitated rayskin FUCHI / KASHIRA / MENUKI: alloy TSUBA(HAND GUARD): alloy HABAKi & SEPPA: brass SAYA: blue. Lacquered wooden scabbard with blue & white sageo. (No display stand and other fittings along with). 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. Another way for clay tempering is to apply clay along the blade but let edge exposed. Thus, while quenching the blade into water, the uncovered edge will cool down suddenly, but the rest of blade will cool down slowly.
Such differential temperature change results in the different hardness of the blade. So the edge is tough enough to cut, where the back of blade is soft /flexible enough to absorb the impact during cutting. Such quenching process usually will leave beautiful wavy tempered line on the blade, as known as "hamon" in Japanese swords term. International Buyers - Please Note.
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The seller is "swords001" and is located in this country: CN. This item can be shipped worldwide.